This classic, homemade, creamy rice pudding recipe is one of our favorite desserts. It's an easy dessert flavored with cinnamon and lemon.
If you're looking for a comforting dessert, you're in the right place! This is my absolutely favorite rice pudding, it was given to me by my beloved grandmother. I didn't try to add or remove any ingredient because for us the recipe is perfect the way it is. One of the simplest, creamiest and most delicious dessert you'll ever tried! Belive me, you won't regret it!
You only need a handful of ingredients to make this classic dessert! For this easy rice pudding recipe you don't need eggs to make it creamier, just milk, sugar and a pinch of salt, lemon peel and cinnamon sticks to season the rice cooking water.
This homemade rice pudding is easily one of the best desserts around here, it’s definitely worth it!
If you liked this version of rice pudding, we have two more versions that you should try, this Creamy rice pudding and Creamy rice pudding with condensed milk.
Below you will find the recipe card with the detailed ingredient list and the step-by-step instructions. For best results watch the recipe video.
TABLE OF CONTENTS
INGREDIENTS FOR THE BEST RICE PUDDING RECIPE
Here you'll find all the ingredients needed to make this easy recipe:
- Rice - To make the perfect rice pudding we use medium-grain rice. Medium-grain rice makes the rice pudding creamier and absorbs the flavors much more.
- Water - For cooking the rice.
- Milk - Adds flavor and a creamy texture to the rice.
- Granulated sugar - Sweetens it up.
- Lemon peel - Adds a very nice fresh flavor.
- Cinnamon powder and cinnamon stick - Ingredients that add flavor.
- Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE THIS CLASSIC RICE PUDDING RECIPE
Step 1: In a medium saucepan, pour the water, lemon peel, one cinnamon stick, a pinch of salt and bring to a boil on a high heat.
Step 2: When starts boiling, remove the cinnamon stick. Reduce to low heat and add the rice.
Step 3: Meanwhile, in a saucepan, pour the milk and the remaining cinnamon stick. Boil on a medium-high heat. When starts boiling, turn off the heat and remove the cinnamon stick.
Step 4: When the rice is cooked, pour the milk. Stir and boil on a medium-low heat until obtain a slightly creamy mixture (about 20 to 25 minutes), stirring occasionally.
Step 5: Remove the lemon peel and add the sugar. Stir and cook for 10 minutes, stirring occasionally.
Step 6: Turn off the heat and pour the rice in a large bowl or in individual bowls. Garnish with cinnamon powder, allow to cool to room temperature and serve.
RECIPE TIPS
One of the most important things is choosing the right rice, medium-grain rice works best for this recipe of rice pudding due to their higher starch content, which helps create a creamy texture and to absorb the flavors much more.
Stir the rice pudding frequently to prevent it from sticking to the bottom of the pan.
Rice pudding can be enjoyed warm or at room temperature, depending on your preference.
Always cook the rice with the pan covered and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
FREQUENTLY ASKED QUESTIONS
Can I store rice pudding in the fridge?
Can I make this rice pudding with long grain rice?
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- Chocolate and cream mousse
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- Chantilly with strawberries and pineapple
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Best Portuguese Rice Pudding (Arroz doce)
This classic, homemade, creamy rice pudding recipe is one of our favorite desserts. It's an easy dessert flavored with cinnamon and lemon.
4.38 from 8 reviews
- 100 grams (1/2 cup) medium-grain rice
- 400 ml (1 3/4 cups) water
- 700 ml (about 3 cups) milk
- 225 grams (1 cup) granulated sugar
- 1 lemon peel
- Cinnamon powder for garnish
- 2 cinnamon sticks
- A pinch of salt
- In a medium saucepan, pour the water, lemon peel, one cinnamon stick, a pinch of salt and bring to a boil on a high heat.
- When starts boiling, remove the cinnamon stick. Reduce to low heat and add the rice. Stir and cook the rice for 10 to 12 minutes, stirring occasionally.
- Meanwhile, in a saucepan, pour the milk and the remaining cinnamon stick. Boil on a medium-high heat. When starts boiling, turn off the heat and remove the cinnamon stick.
- When the rice is cooked, pour the milk. Stir and boil on a medium-low heat until obtain a slightly creamy mixture (about 20 to 25 minutes), stirring occasionally.
- Remove the lemon peel and add the sugar. Stir and cook for 10 minutes, stirring occasionally.
- Turn off the heat and pour the rice in a large bowl or in individual bowls. Garnish with cinnamon powder, allow to cool to room temperature and serve.
Ingredients
Directions
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