Rice Pudding: 18 Creamy Bowls From Grandma’s Stove to Christmas Tables Around the World

Rice pudding is the cozy dessert Americans are searching for again this week. On Google, searches for Peruvian rice pudding broke out, Puerto Rican rice pudding is up 110 percent, and people want to know how to make it from leftover rice and in the Instant Pot. It is easy to see why: with a cup of rice, a pot of milk and a cinnamon stick, you have the cheapest comfort dessert in the pantry. Here are grandma’s classics, quick shortcuts and the rice pudding families make for Christmas around the world, each with a shopping list and simple steps. Grab a pot..

Classic Creamy Stovetop Rice Pudding

A cup of rice, a pot of milk and a cinnamon stick: the dessert grandma made when the cupboard was almost empty is the one Americans are searching for again. The most popular rice pudding on Allrecipes has more than 6,400 ratings. The secret is patience: low heat, a lot of stirring and a final splash of milk for a silky finish. Ready to start the pot?..

You will need: 3/4 cup medium grain or arborio rice, 1 1/2 cups water, pinch of salt, 3 cups whole milk, 1/2 cup sugar, 1 cinnamon stick, 1 strip orange peel, 1 egg, 1 tsp vanilla, 2/3 cup raisins (optional), ground cinnamon

How to make it: 1. Simmer the rice in the water with the salt for 15 minutes, until the water is absorbed. 2. Add 2 1/2 cups milk, the sugar, cinnamon stick and orange peel and cook gently 15 to 20 minutes, stirring often. 3. Whisk the egg with the last 1/2 cup milk and stir it in. 4. Cook 2 minutes more, stirring, until thick, then add the vanilla and raisins. 5. Remove the stick and peel and serve warm with cinnamon.

Grandma’s Baked Rice Pudding With a Golden Top

The oldest version of all: uncooked rice, milk, sugar and a grating of nutmeg, slid into a slow oven for a couple of hours. Grandma stirred it once or twice, then left it alone so a golden, caramelized skin formed on top. Some families fight over that skin. It costs about $2 and fills the house with the smell of warm milk and spice. Are you a skin lover or a skin skipper?

You will need: 1/2 cup short grain or medium grain rice, 4 cups whole milk, 1/3 cup sugar, 1 tbsp butter, 1/2 tsp vanilla, pinch of salt, freshly grated nutmeg

How to make it: 1. Heat the oven to 300 F and butter a 2-quart baking dish. 2. Stir the rice, milk, sugar, vanilla and salt in the dish. 3. Dot with butter and grate nutmeg over the top. 4. Bake 2 to 2 1/2 hours, stirring twice in the first hour, until thick and creamy with a golden top. 5. Rest 15 minutes before serving warm or cold.

Rice Pudding From Leftover Rice in 15 Minutes

Searches for rice pudding made from leftover rice are up 80 percent this week, and no wonder: it turns last night’s takeout rice into dessert in 15 minutes. Cooked rice only needs to soak up milk and sugar, so it thickens fast. White rice works best; even jasmine is lovely. Keep stirring so it does not stick. Do you ever have rice left over?

You will need: 2 cups cooked white rice, 2 1/2 cups whole milk, 1/3 cup sugar, pinch of salt, 1 tsp vanilla, 1/4 cup raisins, cinnamon to finish

How to make it: 1. Put the rice, milk, sugar and salt in a saucepan. 2. Bring to a gentle simmer over medium heat. 3. Cook 12 to 15 minutes, stirring often, until thick and creamy. 4. Stir in the vanilla and raisins. 5. Spoon into bowls and dust with cinnamon.

Slow Cooker Rice Pudding

Dump everything into the slow cooker after lunch and dessert is ready by dinner. The low, steady heat makes the rice pudding extra creamy without any stirring at the stove. It is a great one for busy holiday weeks, when the oven is full of cookies and the stovetop is full of pots. Stir in a splash of cream at the end for extra richness. Would you try it?

You will need: 3/4 cup long grain or arborio rice (not instant), 4 cups whole milk, 1 can (12 oz) evaporated milk, 2/3 cup sugar, 1 tbsp butter, 1 tsp vanilla, 1/2 tsp cinnamon, pinch of salt, 1/2 cup raisins (optional)

How to make it: 1. Grease the slow cooker with the butter. 2. Stir in the rice, both milks, sugar, cinnamon and salt. 3. Cover and cook on low for 3 to 4 hours, stirring once an hour, until the rice is soft. 4. Stir in the vanilla and raisins. 5. Let it stand 15 minutes; it thickens as it cools.

Instant Pot Rice Pudding in Under 30 Minutes

Searches for Instant Pot rice pudding are up 70 percent this week. The pressure cooker softens the rice in minutes, then you stir in an egg and milk mixture for a rich, custardy finish. It is creamy, quick and very hands-off. Golden raisins on top make it look extra pretty. Is your pressure cooker getting a workout this season?

You will need: 1 cup arborio or short grain rice, 1 1/2 cups water, 1/4 tsp salt, 2 cups whole milk, divided, 1/2 cup sugar, 1 egg, 1/2 tsp vanilla, 3/4 cup golden raisins, cinnamon

How to make it: 1. Put the rice, water and salt in the pot and pressure cook on high for 3 minutes, then let the pressure release naturally for 10 minutes. 2. Stir in 1 1/2 cups milk and the sugar. 3. Whisk the egg with the last 1/2 cup milk and vanilla. 4. Using the saute setting, stir the egg mix into the rice and cook, stirring, until it just starts to bubble. 5. Turn off the heat, stir in the raisins and dust with cinnamon.

Puerto Rican Arroz con Dulce for Christmas

In Puerto Rico, no Christmas table is complete without arroz con dulce. It is made with coconut milk and spiced with ginger, cinnamon and cloves, then poured into a dish to set so it can be cut into squares. Searches for Puerto Rican rice pudding are up 110 percent this week. Families make big trays to share with neighbors. Have you ever tasted it at a holiday party?

You will need: 1 cup medium grain rice, soaked 2 hours, 3 cups water, 3 cinnamon sticks, 1 small piece fresh ginger sliced, 6 whole cloves, 1 can (13.5 oz) coconut milk, 1 can (15 oz) cream of coconut, 1/2 cup sugar, 1/2 cup raisins, 1/2 tsp salt, ground cinnamon

How to make it: 1. Simmer the water with the cinnamon, ginger and cloves for 10 minutes, then strain out the spices. 2. Add the drained rice, coconut milk and salt and cook on low, stirring often, for 20 minutes. 3. Stir in the cream of coconut, sugar and raisins and cook until thick and the rice is soft. 4. Pour into a shallow dish. 5. Dust with cinnamon and let it set before cutting into squares.

Mexican Arroz con Leche With Cinnamon

Mexican arroz con leche is simmered with a whole cinnamon stick and a strip of lime or orange peel, then finished with a little sweetened condensed milk for extra creaminess. It is served warm in winter and cold in summer. One rice pudding video on YouTube has passed 12 million views, which tells you how loved this dish is. Warm or cold?

You will need: 1 cup long grain rice, 4 cups water, 1 cinnamon stick, 1 strip lime or orange peel, 3 cups whole milk, 1/2 can (7 oz) sweetened condensed milk, 1/4 cup sugar, pinch of salt, 1/2 cup raisins (optional), ground cinnamon

How to make it: 1. Simmer the rice in the water with the cinnamon stick and peel for 15 minutes. 2. Add the milk and salt and simmer 15 minutes more, stirring often. 3. Stir in the condensed milk, sugar and raisins. 4. Cook 5 minutes, until thick and creamy. 5. Remove the cinnamon stick and peel and dust with ground cinnamon.

Peruvian Arroz con Leche With Purple Corn Pudding

Peruvian rice pudding is a Breakout search on Google this week. In Peru, arroz con leche is often served side by side with mazamorra morada, a deep purple pudding made from purple corn and fruit, and the combination is called a “combinado”. The rice pudding is rich with evaporated and condensed milk and a hint of clove. Serve the two together in one bowl for the classic look. Would you try both?

You will need: 1 cup white rice, 3 cups water, 1 cinnamon stick, 3 cloves, peel of 1 orange, 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 1/2 tsp vanilla, raisins, ground cinnamon. Mazamorra morada is available as a mix in Latin markets

How to make it: 1. Simmer the rice with the water, cinnamon, cloves and orange peel until soft, about 20 minutes. 2. Remove the spices and peel. 3. Stir in the evaporated and condensed milk and cook 10 minutes, stirring, until thick. 4. Add the vanilla and raisins. 5. Serve warm or cold next to purple corn pudding, dusted with cinnamon.

Scandinavian Christmas Rice Porridge and the Hidden Almond

In Sweden, Norway and Finland, Christmas starts with a bowl of creamy rice porridge topped with cinnamon, sugar and a pat of butter. One whole almond is hidden in the pot, and whoever finds it in their bowl is said to have good luck, or even get married, in the new year. Kids love the game. Leftover porridge becomes tomorrow’s dessert. Would you play the almond game this Christmas?

You will need: 1 cup short grain rice, 1 cup water, 4 cups whole milk, 1 cinnamon stick, 1 tbsp butter, 1/2 tsp salt, 1 tbsp sugar, 1 whole blanched almond. Topping: cinnamon sugar, butter

How to make it: 1. Simmer the rice in the water with the butter until the water is absorbed. 2. Add the milk and cinnamon stick and bring to a gentle boil. 3. Cover and cook on very low heat for 40 minutes, stirring now and then. 4. Stir in the salt and sugar and hide the almond in the pot. 5. Serve warm with cinnamon sugar and a pat of butter.

Danish Risalamande With Warm Cherry Sauce

The next day, Danish families turn cold Christmas rice porridge into risalamande: folded with whipped cream, vanilla and chopped almonds, then topped with warm cherry sauce. It is light, creamy and one of the prettiest rice pudding desserts in the world. The hidden almond game happens here too, and the winner gets a small prize. Is this the most beautiful rice pudding on the list?

You will need: 3 cups cold cooked rice porridge (see slide 9), 1 cup heavy cream, 2 tbsp sugar, 1 tsp vanilla, 1/2 cup chopped blanched almonds, 1 whole almond. Cherry sauce: 1 jar (24 oz) pitted cherries in juice, 2 tbsp sugar, 1 tbsp cornstarch

How to make it: 1. Whip the cream with the sugar and vanilla to soft peaks. 2. Loosen the cold porridge with a spoon and fold in the cream and chopped almonds. 3. Hide the whole almond inside. 4. Simmer the cherries, juice, sugar and cornstarch until thick and glossy. 5. Spoon the warm sauce over cold bowls of pudding.

Indian Kheer With Cardamom and Pistachios

Kheer is India’s beloved rice pudding, made for festivals, weddings and Diwali. Milk is simmered slowly until it thickens and turns slightly golden, then flavored with cardamom and saffron and finished with nuts. Searches for kheer are up 70 percent this week. A closely related version, firni, uses ground rice and is set in clay pots. Cardamom fans, is this your new favorite?

You will need: 1/4 cup basmati rice, rinsed and soaked 30 minutes, 5 cups whole milk, 1/2 cup sugar, 1/2 tsp ground cardamom, a pinch of saffron, 2 tbsp each sliced almonds and pistachios, 2 tbsp raisins

How to make it: 1. Bring the milk to a boil in a heavy pot, then lower the heat. 2. Add the drained rice and simmer 30 to 40 minutes, stirring often and scraping the sides. 3. When the rice is soft and the milk has thickened, stir in the sugar, cardamom and saffron. 4. Cook 5 minutes more and add the raisins. 5. Top with the nuts and serve warm or chilled.

Greek Rizogalo With Lemon Peel

Greek rizogalo is simple and comforting: rice cooked slowly in milk with a strip of lemon peel, thickened with a little cornstarch and served cold with a thick dusting of cinnamon. Greek grandmothers make big batches in the cold months and keep small bowls in the fridge. The lemon gives it a fresh, bright taste. Cold or warm: how do you like your rice pudding?

You will need: 1/2 cup short grain rice, 1 cup water, 4 cups whole milk, 1 strip lemon peel, 1/2 cup sugar, 1 tbsp cornstarch mixed with 3 tbsp milk, 1 tsp vanilla, ground cinnamon

How to make it: 1. Simmer the rice in the water until absorbed. 2. Add the milk and lemon peel and cook gently 25 minutes, stirring often. 3. Stir in the sugar and the cornstarch mix and cook 3 to 5 minutes until thick. 4. Remove the peel and add the vanilla. 5. Pour into small bowls, chill, and dust with cinnamon.

Turkish Firin Sutlac, the Rice Pudding With a Browned Top

In Turkey, sutlac is baked in small clay bowls under a hot broiler until the top gets beautiful brown spots, like a creme brulee without the sugar crust. It is sold in pudding shops all over Istanbul. The rice pudding underneath stays silky and cool. Serve it with a sprinkle of crushed hazelnuts or cinnamon. Have you ever tried it?

You will need: 1/3 cup short grain rice, 1 cup water, 4 cups whole milk, 3/4 cup sugar, 2 tbsp rice flour or cornstarch mixed with 1/2 cup milk, 1 tsp vanilla, crushed hazelnuts or cinnamon

How to make it: 1. Cook the rice in the water until absorbed. 2. Add the milk and simmer 15 minutes. 3. Stir in the sugar and the rice flour mix and cook until thick, about 10 minutes. 4. Pour into oven-safe bowls set in a tray of cold water. 5. Broil on the top rack for 10 to 15 minutes until browned on top, then chill.

Portuguese Arroz Doce With a Cinnamon Lattice

Arroz doce is Portugal’s favorite holiday dessert, rich with egg yolks and scented with lemon peel. The fun part is the decoration: cinnamon dusted in a lattice pattern or even in names and initials across the top of the platter. It is served at Christmas, weddings and family parties. It is a lovely way to put a personal touch on a big holiday table. What would you write in cinnamon?

You will need: 1 cup short grain rice, 2 cups water, peel of 1 lemon, 1 cinnamon stick, pinch of salt, 4 cups whole milk, 3/4 cup sugar, 3 egg yolks, ground cinnamon

How to make it: 1. Simmer the rice in the water with the lemon peel, cinnamon stick and salt until the water is absorbed. 2. Add the milk gradually, stirring, and cook until creamy, about 25 minutes. 3. Stir in the sugar. 4. Take off the heat and quickly stir in the beaten egg yolks, then return to low heat for 2 minutes. 5. Spread on a platter and decorate with cinnamon lines.

Chocolate Rice Pudding

Kids who say they do not like rice pudding change their minds when it is chocolate. Stir cocoa powder and a little chopped chocolate into the classic stovetop recipe and it tastes like a chocolate pudding cup with a creamy chew. Top with whipped cream and chocolate shavings. It is a cheap, cozy dessert for a movie night. Dark or milk chocolate?

You will need: 3/4 cup medium grain rice, 4 cups whole milk, 1/2 cup sugar, 1/4 cup cocoa powder, 2 oz dark or semi sweet chocolate chopped, pinch of salt, 1 tsp vanilla, whipped cream and chocolate shavings

How to make it: 1. Whisk the cocoa, sugar and salt into the milk in a saucepan. 2. Add the rice and bring to a gentle simmer. 3. Cook 25 to 30 minutes, stirring often, until creamy and the rice is soft. 4. Stir in the chocolate and vanilla until melted. 5. Serve warm or chilled with whipped cream and shavings.

Pumpkin Spice Rice Pudding for Thanksgiving

Pumpkin pie meets rice pudding. Stir pumpkin puree and pumpkin pie spice into the creamy rice and it tastes like the filling of your favorite pie, without any crust to roll. It is a smart make-ahead dessert for Thanksgiving, which is November 26 this year: make it the day before and serve it cold with whipped cream and toasted pecans. Pie or pudding this year?

You will need: 3/4 cup medium grain rice, 3 1/2 cups whole milk, 1/2 cup brown sugar, 3/4 cup pumpkin puree, 1 1/2 tsp pumpkin pie spice, pinch of salt, 1 tsp vanilla, whipped cream and toasted pecans

How to make it: 1. Simmer the rice, milk, brown sugar and salt for 25 minutes, stirring often. 2. Stir in the pumpkin puree and spice. 3. Cook 5 minutes more until thick. 4. Add the vanilla. 5. Serve warm or chill overnight, topped with whipped cream and pecans.

A Lighter Rice Pudding Topped With Fruit

Searches for a healthier rice pudding are up 110 percent this week. You do not have to give it up; just lighten it a little. Use 2 percent milk, cut the sugar in half, and let a spoon of warm cherry or berry sauce bring the sweetness. Fresh berries and a little cinnamon make it feel like a treat. Would you try the lighter version or keep it classic?

You will need: 3/4 cup medium grain rice, 4 cups 2 percent milk, 3 tbsp sugar or maple syrup, pinch of salt, 1 tsp vanilla, cinnamon. Fruit sauce: 2 cups frozen cherries or berries, 1 tbsp maple syrup, 1 tsp cornstarch

How to make it: 1. Simmer the rice, milk and salt for 25 to 30 minutes, stirring often, until creamy. 2. Stir in the sugar and vanilla. 3. Simmer the fruit with the maple syrup and cornstarch until thick. 4. Spoon the pudding into bowls. 5. Top with the warm fruit sauce, fresh berries and a pinch of cinnamon.

Set Up a Rice Pudding Toppings Bar

For a holiday crowd, make one big pot of classic rice pudding and let everyone build their own bowl. Set out cinnamon, jam, caramel sauce, berries, toasted coconut and chopped nuts. It is cheap, it feeds a lot of people, and kids love it. Love cozy spoon desserts? Try our bread pudding and cozy baked pudding recipes too. Which toppings would go in your bowl?

You will need: 1 double batch classic rice pudding (slide 1), small bowls of: ground cinnamon, strawberry jam, caramel sauce, fresh berries, toasted coconut flakes, chopped toasted nuts, chocolate chips

How to make it: 1. Make the rice pudding and keep it warm on low, stirring in a splash of milk if it gets too thick. 2. Toast the coconut and nuts in a dry pan for 3 to 4 minutes. 3. Fill small bowls with each topping. 4. Set out small cups or bowls and spoons. 5. Let everyone scoop and top their own.