Extra Creamy Rice Pudding Recipe with Cream
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Make this Creamy Rice Pudding Recipe with Cream and rice, plus a pinch of salt and your choice of toppings. It’s incredible how just 2 ingredients can create such a silky, luxurious vanilla rice pudding that you’ll want to make again and again!
Creamy Rice Pudding Recipe with Cream
My mom was a penny pincher, so rice pudding was always made with leftover white rice.
And if we didn’t have leftover rice, there was no rice pudding… Which kinda stinks when you love it so much!
That got me thinking about how to make rice pudding without leftover rice. Have you ever had risotto?
It is so rich and creamy because it’s made with Italian arborio, which has a high starch content.
You can see where this is going! Arborio rice creates an amazingly thick, rich, and creamy rice pudding, and my recipe is so easy to make.
Start with vanilla, then try my pumpkin spice latte and orange creamsicle versions next!
Prefer something savory? Use your bag to make arancini, which are crispy Italian rice balls with a melty mozzarella center. YUM!!
Ingredient Notes and Substitutions
- French Vanilla Creamer – You read that right — coffee creamer! Making this creamy rice pudding recipe with cream instead of milk gives you the best texture imaginable.
I always have International Delight in my fridge, but feel free to use your favorite. - Arborio Rice – This is an Italian short-grain rice that’s a bit rounded. Because it isn’t processed as much, it retains more starch for a firmer texture.
It also cooks up creamier and chewier than other varieties, especially long-grain rice, making it the best option for chewy, creamy rice pudding. - Kosher Salt – This is the best salt for any kind of cooking. You can substitute an equal amount of pink Himalayan salt or a slightly less amount of sea salt.
Just don’t use table salt!!
Tips to Make the Creamiest Vanilla Rice Pudding
- Use flavored creamer instead of plain milk.
Yes, it’s a bit unconventional, but I promise it’s the key to the creamiest results!
And I know what you might be thinking… why not make this creamy rice pudding recipe with cream instead?
Coffee creamer already has flavor and sweetener added, so you can enjoy a true 2 ingredient recipe.
- Bring the mixture just to a medium boil.
Trust me, you do not want to bring it to a full rolling boil and then cover. The mixture will boil over and you’ll be left with a nasty stove to clean — don’t ask me how I know!
Instead, wait until it’s just starting to bubble and get “lively” before immediately reducing the heat. Keep vanilla rice pudding at a simmer while it cooks.
- Then, crank up the heat and stir constantly at the end.
And by constantly, I do mean constantly! Keep your spoon or spatula moving, scraping along the bottom and sides of the pan so nothing sticks or burns.
The higher heat plus stirring is what helps rice pudding with vanilla to thicken to that luxuriously creamy texture.
Kitchen Tools You Will Need
- Large Saucepan – I use my 8-quart saucepan for this recipe. Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the pudding.
- Heat-resistant Spoon or Silicone Spatula makes stirring and serving easier.
- Serving Bowls or Glasses – Even tall, half-pint mason jars would work!
Serving Suggestions
Enjoy rice vanilla pudding right away or chill it in the refrigerator for later.
If you’d like, you can add a sprinkle of cinnamon or some fruit on top! Raisins are the most popular choice, but dried cranberries or apricots would be tasty too.
More unique toppings for rice pudding include fruit jam, chocolate chips, lemon curd, or pieces of candied ginger
Storing Leftover Rice Vanilla Pudding
Homemade rice pudding will keep for 3-4 days in the fridge or up to 3 months in the freezer.
Enjoy cold or reheat in the microwave if you prefer it warm. It’s best to store this as individual servings, and be sure to thaw frozen rice pudding in the refrigerator first.
Vanilla Rice FAQ
Sure! This dessert is delicious when warm or after it has chilled in the refrigerator for a bit. Up to you!
Combine uncooked arborio rice, French Vanilla creamer, water, and salt in a 3-quart slow cooker. Stir, cover, and cook on high for 1 ½ to 3 hours until vanilla rice is soft and pudding-thick.
Try a piece of rice after 1 ½ hours of cooking — if it’s not chewy yet, cover and cook for 30 more minutes and check again. Repeat as needed.
During the last 15 minutes, remove the lid and stir until the rice vanilla pudding is thickened.
Yes! If you don’t want to make this creamy rice pudding recipe with cream, replace it (and the water) with the following:
4 ½ cups whole milk
½ cup granulated sugar
1 tablespoon vanilla extract
¼ teaspoon kosher salt
Mix the ingredients together before adding them to the saucepan with rice. Then, cook the vanilla rice mixture as directed!
Enjoy!
With love, from our simple kitchen to yours.
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Extra Creamy Rice Pudding Recipe with Cream
Ingredients
- 1 cup uncooked Arborio rice
- 2 cups water
- 2 cups International Delight French Vanilla Creamer, liquid
- 1/4 teaspoon kosher salt
- Optional Toppings: cinnamon or fruit
Instructions
- Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to ‘medium’ boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.
- Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.
- Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.
- If desired add optional toppings right before serving.
- Enjoy!
Donna’s Notes
If you don’t have coffee creamer you can substitute (in place of the creamer and water) 4-1/2 cups whole milk, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract. SLOW COOKER METHOD
Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 – 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and pudding thick when it is ready. The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2016, updated and republished April 2024
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We have made this several times in the slow cooker. We use vanilla caramel creamer. Very good!
From my ‘old days’, my mother would make rice pudding in the traditional way. She would add raisins to the pudding mixture. I am going to try the above recipe with adding some raisins. It tastes good already.
I made this recipe in slow cooker today following recipe as in article. Took 1- 1/2 hrs stirring after the first 60 minutes. I also added cinnamon at the end while stirring to finish. I will add raisins the next time I make this. IT WAS SO GOOD!!!! I love rice pudding
Hi Sheila!!
We’re so glad that you enjoyed it, raisins are a good addition!!
TSRI Team Member,
Devlyn
Does it work out the same with other flavors of creamer?
Hi Pat!
We have not tried it, but if you do let us know!
TSRI Team Member,
Devlyn
This rice pudding was delicious! I didn’t have vanilla creamer but I used the International Delight Cinnabon creamer and oh my gosh, it was so good!! I cannot wait to try other flavors! Thank you for an amazing recipe!
Hi Ashley!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn