Rice Pudding Recipe

Rice Pudding Recipe – deliciously creamy, quick and easy treat that makes a good alternative to breakfast oatmeal. An ultimate cozy winter comfort food that the whole family would enjoy!

Course Breakfast
Cuisine American
Servings 3 - 4 cups
Calories 417 kcal
Author Immaculate Bites


  • 2 ½ cups (600 ml) milk
  • 1 ½ cup (360 ml) coconut milk (cartoon milk) about 80 calories per cup
  • ¼ teaspoon (1.25 g) salt
  • ½ cup (90 g) rice (I used basmati)
  • ¼ cup (50 g) granulated white sugar
  • 1 teaspoon (5 ml) vanilla
  • ½ teaspoon (1.10 g) nutmeg
  • ½ teaspoon (1.10 g) cinnamon spice
  • ¼ -1/2 teaspoon (0.55 g) cardamom spice (optional)
  • ½ cup (85 g) raisins
  • Pineapple or Mango chunks


  1. Add milk, coconut milk, rice, and salt in a heavy saucepan. Bring to a boil over medium high heat.

  2. Stir saucepan then bring to a boil, then simmer – heat level should be very low. Cover the saucepan tightly with the lid. Continue cooking for about 12-15 minutes until tender.

  3. Gently stir the rice mixture with a wooden spoon to prevent rice from burning or sticking to the pan.

  4. Remove saucepan from stove. Add sugar, vanilla extract, nutmeg, cinnamon and cardamom spice.

  5. Return saucepan to heat and cook until desired thickness is reached – about a couple of minutes. Make sure there is some creamy liquid in the rice. As it cools it thickens up. Then throw in raisins.

  6. Serve warm with pineapples or mango or let it sit in the fridge until ready to eat.