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rice pudding

Rice Pudding - Simple and Sweet

Cook Time 45 mins
Cool & chill 4 hrs
Total Time 4 hrs 45 mins
Course Dessert
Servings 6 servings


  • 500 mL water (2 cups + 1 oz)
  • 125 g rice regular white rice is fine
  • 500 mL milk (2 cups + 1 oz)
  • 265 g powdered sugar
  • 4 tbsp corn starch
  • 275 mL milk (to dissolve corn starch) (1 cup + 1.25 oz)
  • sprinkle powdered cinnamon to dust the tops of s


  • Combine water (500 mL) and rice (125 g) in a 4 qt pot. Bring to a boil over high heat.
    rice pudding
  • Reduce heat to medium and cook 15-20 minutes (until rice is completely cooked). Stir occasionally to keep the rice from sticking to the bottom of the pot.
  • In a medium bowl, combine milk (275 mL) with corn starch (4 tbsp) until corn starch is dissolved. Set aside.
  • Once rice is cooked, stir in milk (500 mL) and powdered sugar (265 g).
  • When combined, stir in milk/corn starch mixture.
  • Reduce temperature to medium-low and continue cooking until it thickens (15-20 minutes). Continuously stir while cooking.
  • Once it reaches desired thickness (the mixture will start to stick to the spoon), remove from heat and transfer to 6 serving dishes (approx. ⅔ cup per serving)
  • Allow to cool until you can touch the containers (about 15-30 minutes).
  • Sprinkle each serving with cinnamon.
  • Cover and transfer to refrigerator to chill (about 4 hours).
Keyword classic, desserts, favorites, pudding, rice