Rice pudding was one of the first desserts I learned to make, and it still holds a special place in my heart. It’s comforting, simple, and surprisingly easy to prepare.
My grandmother made it for me as a child, and my father made it when we lived in Paris. Since then I’ve experimented with the flavors and made it my own. Tender rice bathed in a rich, creamy custard with bits of sweet dates — just writing about it makes my mouth water.
My grandmother kept the recipe straightforward — milk, sugar, and rice — and that simplicity is part of its appeal. The short cooking process transforms those basic ingredients into something luxurious. You’ll understand why when you taste a spoonful straight from the pan.
This pudding can also be served chilled, making it a convenient snack for school lunches, after activities, or between homework sessions.
Rice pudding is versatile: serve it warm, at room temperature, or cold, and finish it with nuts, dried fruit, or, as in this recipe, chopped dates for extra sweetness and texture.
In this Article
- The Best Rice for Rice Pudding
- Ingredients needed to make this recipe for rice pudding
- Equipment Needed
- How to make rice pudding from scratch
- Storing and reheating
- Rice Pudding With Dates
The Best Rice for Rice Pudding
This recipe uses Arborio, a short-grain white rice. Shorter grains release more starch, which helps thicken the pudding and creates a creamier texture.
If you don’t have Arborio, suitable substitutes include:
- Short-grain white rice
- Sticky rice
- Sushi rice
Ingredients needed to make this recipe for rice pudding
Whole milk – essential for the pudding’s richness. Don’t substitute if you want the same creamy result.
Heavy cream – adds body and a silky texture to the sauce.
Arborio rice – short-grain and high in starch; it helps thicken the pudding naturally.
Vanilla bean – split and cooked with the milk for deep, natural vanilla flavor.
Eggs – bring to room temperature before using; they enrich and stabilize the custard.
Cornstarch – an additional binding agent that helps the pudding set; it doesn’t affect flavor.
Salt – just a pinch to balance the sweetness.
Granulated sugar – for sweetness.
Dates – pitted and chopped; they add natural sweetness and a chewy contrast to the creamy pudding.
Equipment Needed
Use a heavy-bottom saucepan (about 3 quarts) so the milk and rice have space to expand and won’t boil over. A wooden spoon or heat-resistant spatula is helpful for stirring, plus a small bowl for whisking the egg mixture and a ladle for transferring hot liquid when tempering eggs.
How to make rice pudding from scratch
Gather all ingredients before you begin. Milk has a tendency to boil over quickly, so stay attentive. A large, heavy-bottomed 3-quart saucepan is ideal to give the rice room to swell.
- Combine the milk, heavy cream, and the split vanilla bean (including the scraped seeds) in the saucepan and heat over medium until it comes to a gentle boil.
- Stir in the rice, lower the heat, and simmer uncovered, stirring occasionally, until the rice is tender — about 30 minutes.
- Remove the vanilla pod, scrape any remaining seeds into the milk, and discard the pod.
- In a small bowl, whisk together the eggs, cornstarch, salt, and sugar until smooth. Temper the eggs by whisking in about 1/4 cup of the hot milk mixture slowly, then pour the tempered egg mixture back into the pan while stirring continuously.
- Simmer, stirring or whisking constantly, until the pudding thickens slightly. Stir in 1/2 cup of chopped dates.
- Allow the pudding to cool slightly, then portion into individual bowls. Sprinkle additional chopped dates on top and serve warm, at room temperature, or chilled.
Storing and reheating
Store any leftovers in an airtight glass container in the refrigerator for a few days. This pudding is delicious warm or chilled. If chilling, press waxed paper or plastic wrap directly on the surface while it cools to prevent an unwanted skin from forming.
If you enjoy this recipe, try these other favorites:
Coconut Milk Rice – A Childhood Favorite
Caramel Apples with Semolina Pudding
Cilantro Lime Rice
Tomato Soup – The Best Classic Creamy Recipe
Cranberry Rice
Rice Pudding With Dates
Ingredients
- 3 cups whole milk
- 2 cups heavy whipping cream
- ⅓ cup arborio rice
- ½ vanilla bean, split and grains removed
- 3 large eggs, beaten
- 3 tablespoons corn starch
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup dates, chopped
- 1 tablespoon dates, chopped for topping
Instructions
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In a large 3-quart saucepan, heat the milk and heavy whipping cream with the vanilla bean and its seeds over medium heat until it reaches a gentle boil. Stir in the rice, reduce the heat, and simmer for about 30 minutes, stirring occasionally.
-
Remove the vanilla pod, then scrape the pod with the back of a knife to release any remaining seeds and oils into the milk. Discard the empty pod.
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In a small bowl, whisk together the eggs, cornstarch, salt, and sugar until smooth. Gradually whisk in 1/4 cup of the hot milk mixture to temper the eggs. Slowly pour the tempered egg mixture into the saucepan while whisking, then simmer and stir constantly until the pudding thickens. Stir in 1/2 cup chopped dates.
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Serve warm topped with the remaining chopped dates, or chill. To chill without a skin forming, press waxed paper or plastic wrap directly against the surface of the warm pudding.
Nutrition
Giangi’s Kitchen provides nutritional information as estimates; they are not calculated by a registered dietitian.
- Course: Desserts
- Cuisine: French
Did you make this?
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