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Chef John's Classic Rice Pudding

Chef John

"For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method."
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3 h 35 m servings 235 cals
Original recipe yields 4 servings

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  • Prep

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  1. Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
  2. Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
  3. Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.


  • Chef's Tips:
  • If you're nervous about adding the egg yolk to the hot pudding, you can also place the yolk in a bowl, add a small amount of pudding to it, and whisk together. Transfer mixture to the pudding.
  • Serving ideas: Simply dust top with cinnamon or fresh fruit. Or finish it like a crème brulee: Sprinkle about 1 tablespoon of sugar onto the pudding. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Nutrition Facts

Per Serving: 235 calories; 5.7 g fat; 39.6 g carbohydrates; 5.4 g protein; 65 mg cholesterol; 180 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 25
  1. 32 Ratings

Most helpful positive review

EXCELLENT! I watched the video. It made it so quick and easy to make. The amount of sweetness was just right. My only change was that I used vanilla bean paste. It was the perfect finish t...

Most helpful critical review

Okay, I don't know what happened. The only changes I made were I double the recipe (Rice Pudding is GREAT for breakfast!) and to use raisins instead on cherries. Other than those, I followed d...

Most helpful
Most positive
Least positive

EXCELLENT! I watched the video. It made it so quick and easy to make. The amount of sweetness was just right. My only change was that I used vanilla bean paste. It was the perfect finish t...

Made it exactly like the recipe and loved it.

Sweet, creamy goodness perfect for that sweet tooth! It had been awhile since I had made any dessert and I was craving something sweet. I didn't want to make cookies or cake or pie so I thou...

Made this exactly as written and enjoyed it very much. Used jasmine rice, 1% milk and sugar.

I made this and I didn't cook the rice long enough - my bad. But the flavor was incredible. I plan on making it again soon. It is a bit time consuming as you have to continuously stir which alwa...

Perfect as is. Be careful of "doneness". Mine was a little too thick, but otherwise perfect. Family loved it.

So easy and SO good. I cooked it too long so it wasn't real creamy but is was still good. My husband had oral surgery and asked me to make it for him!

I really liked it. I normally make baked rice pudding which I still prefer, but this is perfect in a rush. I left out the dried fruit all together as I didn’t have any on hand.

I substituted almond milk and stevia sweetener for the milk and sugar and it was just delicious. Will definitely make it again. There are so many variations you can make in the sweeteners and fr...