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Easy Creamy Rice Pudding

"The short grain rice and cream give this rice pudding a touch of elegance and it's so quick and easy to make – comfort food at its best!"
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35 m servings 218 cals
Original recipe yields 6 servings


  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In heavy saucepan, bring milk, cream, rice, sugar, cinnamon and salt to simmer over medium heat, stirring often.
  2. Reduce heat to low; cover and simmer, stirring occasionally, for 20 min. Stir in raisins (if using). Cover and simmer, stirring occasionally, for 5 min longer or until rice is very tender. Stir in vanilla extract. Serve warm or cold.


  • This pudding thickens upon cooling. Add more cream or milk when serving to thin, if desired.

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Read all reviews 6
  1. 7 Ratings

Most helpful positive review

Flavor was great. We ate it warm.

Most helpful critical review

I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.

Most helpful
Most positive
Least positive

I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.

Flavor was great. We ate it warm.

I only had cocnut milk and sushi rice, but it is hrad not to make this come out right!!! Simply delicious!!!!!

I tried this recipe last night adnd it was great. I'm from CT. And now live in TN. I have been looking for a recipe since I've moved here that tasted like what we had back home and this is ex...

I didn't have short grain rice so I used long grain. I also didn't have any cream so I substituted 1 cup coconut milk. I think the key is to use whole milk. This makes for a richer, thicker pudd...

When I wanted to make this rice pudding I had no milk or cream so I substituted with 11 tablespoons of skim milk powder, 2 3/4 cups water, & a 300 ml tin of evaporated skim milk ( Eagle Brand). ...