Best-Ever Rice Pudding

Sure, I love fried rice (I literally wrote Delish’s recipe for it), but I gotta say, a delicious rice pudding may be a great new contender for best use of leftover rice. It’s warming, stick-to-your-ribs comfort that isn’t easily replicated in the dessert world. This recipe is very straightforward, and I’d even say it would be perfectly classic if it weren’t for one special, secret ingredient. Keep reading on to find out what makes this rice pudding so special, and how to perfect it:

What People Are Saying:

“Literally the best rice pudding I’ve ever eaten!” – sleepyetoile

“Holy crap. SO GOOD. Adding ice cream is so easy and almost feels like cheating, but the results speak for themselves. No one has to know 🤫This is the way!!” – frank_cilantro

How To Make Rice Pudding

INGREDIENTS

• Whole Milk: Whole milk will give the richest flavor and most decadent texture, so I highly recommend using it here instead of a lower-fat option.
• Vanilla Ice Cream: This is my secret ingredient for the best rice pudding—vanilla ice cream. No, not to top the pudding, but in the pudding. A while back, I worked with a chef who would fold crème anglaise into his rice pudding. (Crème anglaise is just a fancy word for a rich, delicious custard.) As I was tooling with this recipe and thinking about doing the same, Taylor Ann (fellow Delish editor and mad scientist) reminded me that most ice cream is just crème anglaise that has been whipped with air and frozen. So, she brilliantly recommended I just melt some down and add it to the cooking liquid. So I did, and the results were pretty incredible. This rice pudding is slightly richer and creamier, but the added ice cream doesn’t cover up that toasty rice flavor. You can use your favorite pint of ice cream, though in testing, though I found good ol’ Häagen-Dazs to give the best results.
• Sugar: The vanilla ice cream helps sweeten the rice pudding, but we need some granulated sugar to really turn this into a sweet dessert.
• Cinnamon Sticks: Cinnamon sticks will add a warm, spiced flavor to our rice pudding, and another depth of flavor.
• White Rice: You want to use previously cooked rice here, which is what makes this such a perfect dish to use up your leftover rice. Make sure you’re using cooked white rice.
• Vanilla Extract: A little bit of vanilla extract adds another layer of sweet, floral flavor to this dessert.
  
  

STEP-BY-STEP INSTRUCTIONS

Grab a large, heavy pot, and cook the milk, ice cream, sugar, cinnamon, and salt over medium heat. Cook, while stirring frequently, until the ice cream has melted and the sugar has dissolved.

Once melted and incorporated, add in the rice, and bring the entire mixture to a gentle boil. Once boiling, immediately reduce the heat to medium-low to bring to a simmer. Cook the mixture on a simmer, making sure to stir occasionally—you don’t want to scorch the rice. During the last 10 minutes of cooking, add in the vanilla extract.

Then, cook until your desired texture is reached. Keep in mind that the pudding will be looser while it’s hot—once it cools, it will thicken. So, look for a texture that is slightly looser than what you want, and it will reach the desired thickness when cooled. Once it reaches the desired texture, let it cool to room temperature, then transfer to an airtight container until it reaches your desired temperature. Top with your desired toppings, and serve!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• It will thicken as it sets. Like I said above, remember that the rice pudding will thicken as it sets. So, keep that in mind when you’re determining your desired texture.
• Let it chill. You can enjoy rice pudding at your desired temperature, but I think it tastes best after at least 1 night in the refrigerator.
• Choose your toppings. I love eating this as is or with a dusting of cinnamon, but there are plenty of welcome additions to this rice pudding. Chopped nuts (especially pistachios) and dried fruit would also be perfect on top of this pudding.

Storage

This is a great make-ahead dessert, as it tastes even better after a night in the fridge. If you have any leftovers, store them in an airtight container in the fridge for around 3 days.