This easy rice pudding recipe is a favorite in my household! A Middle Eastern classic, this basic stove-top pudding is infused with vanilla, cinnamon, and cloves. Make the night before your next dinner party, and serve with your favorite toppings—I love a Baklava vibe with crushed pistachios, cinnamon, and honey.
I was inspired to make this easy rice pudding recipe after a particularly delicious lunch with my family at a local Turkish restaurant. We finished a meal of Kofta Kebabs, Tomato Cucumber Salad, and Pita Bread with little soufflé cups of Middle Eastern-style rice pudding.
It immediately took me back to the rice pudding of my childhood! Since the kids loved it so much I was determined to recreate it at home.
It seems that rice pudding is among those universal treats. You will find variations from our southern kitchens here in the United States to Rizogalo in Greece, to Latin America and all the way to Sweden, where it is a popular Christmas treat for Santa.
And it makes perfect sense: It’s easy to make and uses mostly pantry staples. You can make it ahead of time and pull it right out of the fridge just before serving. Plus, it tastes delicious in so many ways. Serve it warm, cold, and with toppings that range from crunchy roast nuts to naturally sweet jams and honey. I’m sure once you learn to make this easy rice pudding recipe, you’ll make it on repeat all year long!
Table of Contents
Ingredients for this Easy Rice Pudding Recipe
The basics of a rice pudding recipe remain the same: rice, milk (or a mixture of milk and cream), and sugar. Here’s what you need for a simple rice pudding, which you can jazz up and tweak in about one million and one different ways (ideas below):
- Dairy: I like a combination of whole milk and half and half to keep the pudding both decadent but not overly rich, but for an extra luxurious pudding you can always swap in heavy cream. You can also swap in unsweetened nut-based milks, just keep in mind they tend to have a more dominant flavor.
- Vanilla extract adds a layer of sweet, cozy flavor. If you don’t have any on hand, rum or brandy can work in its place.
- Spices: Cinnamon sticks and whole cloves add a warming, cozy flavor.
- Rice: Use starchy medium grain rice like Arborio or risotto rice—and don’t rinse it! The starch makes the sauce thick and creamy.
- Sugar adds a touch of sweetness without compromising the flavor.
- Evaporated milk sweetens the pudding and adds richness to the texture.
- Unsalted butter enriches the pudding.
- For serving: I like to top my rice pudding with a sprinkle of ground cinnamon, a drizzle of Greek honey from our shop, and a handful of crushed nuts, but you can go so many directions. See “Ways to Mix it Up” for more ideas.
How to Make this Easy Rice Pudding Recipe
This rice pudding recipe could not be easier, just give it time to chill and thicken. Allow yourself at least 2 hours to cool the pudding in your fridge.
- Flavor the milk. Place 2 cups whole milk, 1 cup half and half, 2 teaspoons vanilla extract, 2 cinnamon sticks, and 6 cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours (or overnight) so that the flavors develop and intensify (if you don’t have time, you can proceed from here).
- Reduce the milk. Remove the milk mixture from the fridge and stir in 1 cup Arborio rice, 3 tablespoons sugar, and 1/2 cup water. Bring the mixture to a boil on high heat, then turn to a simmer.
- Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
- Chill the rice pudding. Remove from the heat and stir in 2 tablespoons butter and 1/3 cup evaporated milk. Carefully remove the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
- Serve. When ready to serve check the texture. If you find it has firmed up beyond your liking in the fridge add a little more evaporated milk to each bowl to loosen the rice pudding. You can serve it cold or gently warmed in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, a drizzle of honey, and a spoonful of crushed nuts. Enjoy!
Ways to Mix it Up
Within the Middle East alone, a rice pudding recipe can take on different flavors depending on where you go. Some recipes utilize flavorings from rose water or orange blossom water. Others rely more on spices like cinnamon, nutmeg, or cardamom. And what you garnish your rice pudding with can vary as well. In other words, make your rice pudding YOUR rice pudding! Here are some ideas:
- Change the toppings: Top with fresh fruit, Quick Berry Compote, a spoonful of jam, or shaved coconut.
- Play with the seasonings: Try stirring in a spoonful of spicy cardamom pods, a dash of almond extract for a nutty note, or a splash of rose water for a floral touch.
- Add more texture: Mix in more raisins or chopped nuts.
- Make it citrusy: Stir in citrus zest, orange zest, or a combination.
What to Serve with Rice Pudding
Rice pudding has a talent for being creamy and decadent without feeling overly rich, especially if you serve it cold. I love it year-round after so many Mediterranean feasts, but I do prefer to go easy on the starches during the main event. Here are some menu ideas for a dinner party:
- Summer: Grilled Vegetables and Grilled Steak with Marinated Cherry Tomato Salad.
- Fall: Chicken Saltimbocca (Chicken with Prosciutto and Sage) and a Big Easy Italian Salad.
- Winter: Roast Spatchcock Chicken and Endive Salad.
- Spring: Grilled Lamb Chops and Pea Salad With Feta And Mint.
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Easy Middle Eastern Rice Pudding Recipe
Ingredients
- 2 cups whole milk
- 1 cup half and half or heavy cream
- 2 teaspoons vanilla extract
- 2 cinnamon sticks
- 6 whole cloves
- 1 cup medium grain rice (like Arborio, unrinsed)
- 3 tablespoons sugar
- 1/2 cup water, plus more as needed
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup evaporated milk, plus more as needed
For Serving
- Ground cinnamon
- Honey
- Crushed pistachios and/or walnuts
Instructions
- Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).
- Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.
- Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
- Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
- Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!
Notes
Nutrition
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Hi- is there anything besides evaporated milk that I can use? Ditto for the half and half?
I’m lactose intolerant and can get milk but not the rest.. thanks
Hi, Stephanie. I have seen vegan versions of Middle Eastern Rice Pudding using just soy milk or almond milk, so you could try one of those. It’s not something I’ve used here myself, though, so I can’t speak to the results with this specific recipe.
Being from Balkans, I make rice pudding very often. Here is how I “spice it” sometimes: before you start cooking the rice, peel a few apples or pears (peaches are also great, if it’s summer), cut them in 6-8 pieces each, and sauté them with a little water and sugar until soft. Put aside and let cool. When rice pudding is cooked, put a half of sautéed fruit in a glass bowl, with a little syrup in which you cooked them. Cover them with the rice pudding, and then put the remaining fruit & syrup over it. There should not be a lot of syrup – just a little, enough to make for a nice “juicy” feeling. You can sauté your fruit with some lemon zest & juice, and with cinnamon if you use apples or pears. Try it sometimes – I will surely try this with crushed nuts and honey!
Thanks for sharing your tasty version!
Hi there,
So in my area, we have a fantastic Lebanese restaurant that serves an amazing rice pudding (along with a whole host of other things). I’m hoping this recipe will be just what I’m looking for when I’m craving their version.
My only question is, in the printed recipe, I don’t see any instructions on when to add the vanilla. Am I just not seeing it?
Hi Mike, the vanilla extract is added in the first step with the milk and cinnamon etc. Enjoy!
I kind of figured, but I just wanted to make sure. Thank you for updating the recipe.
My pleasure!
How do you think brown rice would do in this recipe?
In general, brown rice will take longer to cook. It’s also a good idea to soak it and rinse it well. I have not tried it in this particular recipe though.
SALAM IDEK!!!!!
Thank you 🙂
Greate Recipes Suzy, keep working, read and follow your repices is my favourite time
Thank you so much! I am so glad you enjoy the recipes and the blog. It means a lot!
Hi Suzy,
I love Middle Eastern recipes including desserts, and rice pudding is my favorite! I do love rose water and orange blossom water, can I substitute either for the water and if so, how much should I use?
Thank you for the wonderful recipes and I get so excited when I see your email arrive in my inbox.
I look forward to your next recipe!
Hi Louise, yes, you can surely add rose water or orange blossom water here. I would start stir in like 1/2 tsp to start with and see if you’d like more. Enjoy!
Suzy first of all I love your blog, instagram and fb, so thank you for all your recipes. This is heaven in a bowl, I can almost taste and smell this delicious dessert. xoxo
Beverly, thank you so much for your kind words! I am so glad to hear from you, and really appreciate you following along. This rice pudding is a favorite around here, hope you give it a try!
I only have ground spices. How much would it take to substitute for the whole spices. Thanks.
Good question! So ground spices are going to be actually stronger than the whole here. So I would say for the cinnamon, use a little less than 1 teaspoon of ground cinnamon. Ground cloves are spicy, so I would use this sparingly…start with 1/4 teaspoon, and you can go up if you like.
Fantastic – I made it this afternoon and enjoyed it tonight, and have plenty left over for tomorrow!!
This is such an easy recipe and makes plenty – I followed your recipe except had only basmati rice but it turned out really well.
Thank you Suzy – I don’t think I’ll be buying readymade rice pudding any longer!
My mum made great one (actually baked in the oven) when I was growing up in England. I think you version is even better.
Mary – now in North Carolina
Hi Mary! Thanks so much for giving this recipe a try! I am so glad you enjoyed it!!!
I think i’ve just died and gone to heaven, Suzy. Sadly my wife hates rice pudding so I never cook it.
Dave
Dave, great to see you here! You’ll just have to make some rice pudding for yourself, or share it with the neighbors 🙂