This creamy vanilla rice pudding is based on my YouTube video, with a few adjustments since publication to make the proportions easier to reproduce at home. I reduced the egg yolks, clarified the rice and liquid ratio, added a pinch of salt, and adjusted the vanilla so the recipe stays rich and creamy without becoming too heavy.

Riz au lait is a stovetop rice pudding made by gently cooking rice with milk until it becomes soft, creamy, and lightly sweet. This version is different because the rice starts in water first, then finishes in milk with raisins and a tempered egg yolk liaison for a custard-style texture. I make it when I want a simple homemade dessert that works warm in winter, chilled in summer, and anytime I want something comforting without making pastry.

Creamy Vanilla Rice Pudding with Raisins

Why I Make Rice Pudding This Way

I make it this way because starting the rice in water helps open the grain and release some of its starch before the milk goes in. That starch helps thicken the pudding naturally, so the final texture is creamy without needing cream.

I prefer to add the raisins during the milk cooking stage so they rehydrate directly in the pudding. They become softer, sweeter, and better integrated than if they were added dry at the end.

The original video used more egg yolks, but for a written recipe that people will reproduce at home, I prefer using fewer yolks. You still get a beautiful custard texture, but the recipe is less risky and less likely to curdle.

This version is not the same as my more traditional old-fashioned French rice pudding. That one is simpler and more classic, while this one is richer, lightly custardy, and has raisins for texture.

Ingredients You’ll Need

Use short-grain white rice if possible. Arborio rice can also work because it releases starch well, but avoid long-grain rice if you want a truly creamy result.

Whole milk gives the best texture, but 2% milk can work if you prefer something lighter. The pudding will still be good, just a little less rich.

For the vanilla, one good vanilla bean is enough. In the video, I used several older vanilla pods because they had lost some strength, but for a home recipe, one fresh pod or vanilla extract is more realistic.

The egg yolks are important, but they need gentle heat. Think of the final step like making a simple custard. The pudding should thicken, but it should not boil after the yolks are added.

Step-by-Step Instructions

1. Start the rice in water

Add the rice, water, and a pinch of salt to a medium saucepan. Bring it to a boil over medium-high heat and cook for about 5 minutes.

This first step is not meant to fully cook the rice. It helps open the grains and start releasing the starch. That starch is what gives the pudding body later.

2. Add the milk, vanilla, and raisins

Add the milk, vanilla, and raisins to the saucepan. Stir well, then bring the mixture back to a gentle simmer.

Keep the pot partially uncovered so steam can escape. This helps reduce the liquid and concentrate the texture.

Cook gently for 25 to 30 minutes, stirring often. The rice should become tender and the mixture should look creamy but still slightly loose. Rice pudding thickens as it cools, so do not reduce it until it looks dry.

3. Prepare the egg yolk liaison

In a small bowl, whisk the egg yolks with the sugar until smooth.

This step gives the rice pudding a richer, custard-like finish. It is similar in spirit to crème anglaise, but folded into the rice instead of served as a sauce.

If you like classic custard desserts, this technique is close to what gives crème brûlée its smooth texture, but here the heat must be even gentler because the rice pudding is already hot and thick.

4. Temper the yolks

Before adding the yolks directly to the pot, whisk a small ladle of hot rice pudding into the egg yolk mixture.

This gradually warms the yolks and lowers the risk of scrambling them. Once the mixture is smooth and warm, pour it back into the saucepan.

Lower the heat to very low and stir constantly for 1 to 3 minutes. Do not let it boil. The pudding should become glossy, creamy, and slightly thicker.

5. Serve warm or cold

Remove the pot from the heat. The rice pudding can be served warm right away, at room temperature, or chilled in the refrigerator.

For serving, add a little cinnamon, grated chocolate, or a small spoonful of extra raisins on top.

Warm rice pudding is cozy and comforting, while chilled rice pudding is perfect in summer. That is why I like this dessert year-round. It is simple, inexpensive, and easy to prepare with pantry ingredients.

Tips for the Best Creamy Rice Pudding

Use short-grain rice. The starch is important for the texture.

Stir often once the milk is added. Milk can catch at the bottom if the heat is too high.

Do not rush the simmer. A gentle simmer gives the rice time to soften properly.

Do not boil after adding the egg yolks. Keep the heat very low and stir constantly.

Stop cooking while the pudding still looks a little loose. It will thicken as it cools.

Add the vanilla extract at the end if using extract instead of a vanilla bean. This keeps the flavor stronger.

If you want a richer dessert plate, serve small portions with something crisp like air fryer apple hand pies or a simple cookie like chewy oatmeal maple cookies.

Substitutions

Rice

Short-grain white rice is best. Arborio rice works well too. Long-grain rice can be used, but the pudding will be less creamy and the grains will stay more separate.

Milk

Whole milk gives the creamiest result. 2% milk works for a lighter version. I would not use skim milk unless you accept a thinner texture.

Sugar

Cane sugar, white sugar, or light brown sugar all work. Brown sugar will give a deeper flavor and a slightly darker color.

Vanilla

Use 1 vanilla bean or 2 teaspoons vanilla extract. Vanilla paste also works well.

Raisins

Use regular raisins, golden raisins, or leave them out completely. If you do not like raisins, the pudding still works as a plain vanilla rice pudding.

Rum

A little rum is optional. Add it to the yolk mixture or soak the raisins in it first for more flavor.

Egg yolks

Use 2 yolks for a lighter pudding or 3 yolks for a richer custard texture. I do not recommend using 5 yolks for this quantity unless you are comfortable controlling custard temperatures.

How This Recipe Is Different From Similar Desserts

This rice pudding is a stovetop dessert with a custard-style finish. It is creamier and richer than a simple milk-and-rice version, but it is still easier than baked custard or pastry.

Compared with cottage cheese vanilla pudding, this recipe is warmer, more traditional, and rice-based instead of blended and protein-focused.

Compared with cottage cheese lemon mousse, this is more of a comfort dessert than a light, fresh mousse.

Compared with raspberry clafoutis, this rice pudding does not need baking and is easier to make in advance.

Compared with ultra-rich chocolate mousse, this dessert is softer, milder, and more everyday.

It is also easier to serve in small bowls for family dinners, summer desserts, meal prep treats, or a simple sweet finish after a heavier meal.

FAQ

Can I make rice pudding ahead of time?

Yes. Rice pudding keeps well in the refrigerator. Let it cool, cover it, and refrigerate it for up to 3 days. It will thicken as it chills.

Can I eat it warm?

Yes. This pudding is excellent warm, especially right after cooking. If you prefer it cold, chill it for a few hours before serving.

Why did my rice pudding become too thick?

It probably reduced too much or cooled completely. Stir in a splash of milk before serving to loosen the texture.

Why did my egg yolks curdle?

The mixture was too hot or boiled after the yolks were added. Keep the heat very low and temper the yolks first with a ladle of hot rice pudding.

Can I make it without eggs?

Yes, but the texture will be less custardy. Cook the rice and milk until creamy, then skip the yolk step. It will be closer to a traditional rice pudding.

Can I make this with leftover cooked rice?

This recipe is designed for uncooked rice. Cooked rice can work for a quick pudding, but the texture will be different because the starch release is not the same.

Is this dessert heavy?

It is creamy and comforting, but not as heavy as a cream-based dessert. Using milk instead of cream keeps it simple, while the egg yolks add richness.

What to Serve With Rice Pudding

For a simple dessert table, serve this rice pudding with moist apple cake or butter tart squares for a Canadian-style sweet pairing.

For something colder, pair it with homemade vanilla ice cream or no-bake cheesecake bars.

For a more French-style dessert spread, serve it alongside chocolate profiteroles or strawberry puff pastry parcels.

If you want something simple for brunch or afternoon coffee, add slices of homemade brioche or a batch of apple cinnamon muffins.

Creamy Vanilla Rice Pudding with Raisins

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Prep Time 10

Cooking Time 35

Category Dessert

Cuisine French

Portions 4 portions

Calories 260 kcal

Ingredients

1/2 cup short-grain white rice
2 cups water
2 cups whole milk
1/3 to 1/2 cup cane sugar
2 to 3 egg yolks
1 vanilla bean split and scraped, or 2 teaspoons vanilla extract
1/3 cup raisins
1 pinch salt
1 to 2 tablespoons rum optional
Ground cinnamon or grated chocolate for serving, optional

Instructions

Add the rice, water, and salt to a saucepan. Bring to a boil and cook for 5 minutes.
Add the milk, vanilla, and raisins. Stir well and bring to a gentle simmer.
Cook uncovered or partially uncovered for 25 to 30 minutes, stirring often, until the rice is tender and creamy.
In a bowl, whisk the egg yolks with the sugar until smooth.
Lower the heat to very low. Whisk one ladle of hot rice pudding into the yolk mixture to temper it.
Pour the tempered yolk mixture back into the saucepan.
Stir constantly over very low heat for 1 to 3 minutes, without boiling, until creamy and slightly thickened.
Remove from heat. Serve warm, room temperature, or chilled.
Garnish with cinnamon or grated chocolate if desired.

Video

Notes

FAQ