This creamy rice pudding is short-grain rice simmered slowly in milk with a little butter, vanilla and sugar until thick and soft, then topped with fresh raspberries and a sprinkle of chia seeds. It takes about 40 minutes on the stove, needs only a few ingredients, and can be served warm or chilled. It serves 4, with a lower-sugar version below.
- Serves: 4
- Prep time: 5 minutes
- Cook time: 35 to 40 minutes
- Total time: about 45 minutes
Ingredients
- 100 g (½ cup) short-grain pudding rice or arborio rice
- 1 litre (4¼ cups) whole milk, plus a little extra to loosen
- 15 g (1 tablespoon) butter
- A pinch of salt
- 50 g (¼ cup) sugar
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon or nutmeg (optional)
To serve
- 150 g (1¼ cups) fresh raspberries
- 1 heaped tablespoon chia seeds (about 20 g)
Method
- Put the rice, milk, butter and salt in a heavy-based saucepan. Don’t rinse the rice: its surface starch makes the pudding creamy.
- Bring slowly to a gentle simmer over medium heat, stirring often so the rice doesn’t stick.
- Turn the heat down low and simmer, uncovered, for 30 to 35 minutes, stirring every few minutes and more often near the end. The milk should barely bubble.
- When the rice is very soft and the pudding is thick and creamy, stir in the sugar and vanilla and cook for 2 more minutes.
- Take the pan off the heat. The pudding thickens as it cools, so stop when it still looks a little looser than you want.
- Serve warm, or cool it and chill it for a cold pudding, stirring in a splash of milk if it becomes too thick.
- Spoon into bowls and top with raspberries, chia seeds and a pinch of cinnamon.
Tips for a creamier pudding
- Use short-grain rice. Pudding rice, arborio or other round, starchy rice gives a creamy result. Long-grain rice stays separate and firm.
- Keep the heat low. Milk scorches easily on the bottom of the pan, so a heavy pan and frequent stirring help.
- Add sugar near the end. It lets the rice soften fully first.
- Make it thicker or thinner by cooking a few minutes more or adding milk.
Lower-sugar version
This recipe has 12.5 g of added sugar per serving. The NHS recommends adults have no more than 30 g of free sugars a day, so one bowl uses about 40% of that. To cut it:
- Use 25 g (2 tablespoons) of sugar, which halves the added sugar. The milk and vanilla still taste sweet.
- Sweeten with fruit instead: stir in a mashed ripe banana at the end, or top with extra berries.
- Add warm spices, such as cinnamon, cardamom or nutmeg, which make the pudding taste sweeter.
Our guide to how much sugar per day explains free sugars and labels in more detail.
Swaps and variations
- Lighter: use semi-skimmed (2%) milk. The pudding is a little less rich but still creamy.
- Dairy-free: use a mix of canned coconut milk and an unsweetened plant drink, and swap the butter for coconut oil.
- Baked rice pudding: put everything except the vanilla and toppings in a buttered ovenproof dish, stir in the vanilla, and bake at 150°C (300°F) for about 2 hours, stirring after 30 minutes. A golden skin forms on top.
- Toppings: mango, sliced strawberries, stewed apple, chopped pistachios or toasted almonds. Our mango coconut chia pudding uses some of the same flavors.
Nutrition per serving (estimate)
One serving is a quarter of the pudding with raspberries and chia seeds. These figures were calculated from USDA FoodData Central values for short-grain white rice, whole milk, sugar, butter, vanilla, cinnamon, raspberries and chia seeds.
| Nutrient | Per serving |
|---|---|
| Calories | 370 kcal |
| Protein | 11 g |
| Carbohydrate | 52 g |
| Fiber | 4 g |
| Sugars | 27 g |
| Fat | 13 g |
| Saturated fat | 7 g |
| Sodium | 160 mg |
About half of the sugars are lactose from the milk and fruit sugar from the raspberries, and the rest is added sugar. The milk also makes each serving a useful source of calcium and protein. Most of the fiber comes from the raspberries and chia seeds, so the toppings are worth keeping.
Contains: milk.
Storing and reheating
Rice needs a little extra care. Food Standards Scotland advises cooling cooked rice within 1 hour, keeping it in the fridge, eating it within 24 hours and reheating it only once. To do this with rice pudding:
- Spread leftovers in a shallow dish so they cool quickly, then cover and chill.
- Eat chilled pudding within 24 hours.
- To serve warm, reheat once, with a splash of milk, until steaming hot all the way through, either in a pan or in the microwave, stirring halfway.
- Add fresh toppings after reheating.
Serving ideas
- Breakfast: a small bowl of chilled pudding with berries and a spoonful of yogurt.
- Dessert: warm, with a spoonful of stewed fruit or jam.
- For children: keep portions small and top with fruit. Our guide to healthy snack ideas has other sweet options with less sugar.
Common questions
Why is my rice pudding still runny?
It needs more time or slightly higher heat. Keep simmering and stirring until the rice is very soft. It also thickens a lot as it cools.
Can I use brown rice?
Yes, but it takes about twice as long and stays chewier. Add extra milk as it cooks.
Can I make it in a slow cooker?
Yes. Cook on low for about 2½ to 3 hours, stirring once or twice, then add the sugar and vanilla at the end.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
