Chef John’s Classic Rice Pudding

  • Recipe By
  • Published Apr 28th
  • Ready In3h 35m
  • Servings4
  • Calories235
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.

Chef John’s Classic Rice Pudding Ingredients

The following are the ingredients needed to make delicious Chef John’s Classic Rice Pudding for 4 servings:

  • 1/2 cup uncooked long-grain white rice
  • 1/4 teaspoon kosher salt
  • 1 cup water
  • 1/4 cup white sugar
  • 1 1/3 cups milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 tablespoon cold butter
  • 2 tablespoons dried cherries, chopped

Chef John’s Classic Rice Pudding Cooking Instructions

  • Prep5m
  • Cook30m
  • Ready In3h 35m

To cook Chef John’s Classic Rice Pudding, you need about 5 minutes of preparation time. The time needed to cook this Chef John’s Classic Rice Pudding is about 30 minutes , and you can serve your Chef John’s Classic Rice Pudding within 3 hours 35 minutes . The following are the steps to cook Chef John’s Classic Rice Pudding easily:

  1. 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. 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. 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 grams of fat; 39.6 grams of carbohydrates; 5.4 grams of protein; 65 milligrams of cholesterol; 180 milligrams of sodium.

  1. Nov 4th 2018

    Love, love, love! I used about a cup of leftvoer white rice we had from Chinese food! We always have plain white rice left over from Chinese take out. This is a great, easy way to use it! ...

  2. Oct 1st 2018

    I've made this recipe several times now, and it is the best rice pudding I've ever had. I will pretty much only use this recipe from now on. Comes out very creamy and rich. It's also super e ...

  3. Jan 22nd 2018

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

  4. Jan 8th 2018

    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 ...

  5. Jan 7th 2018

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

  6. Sep 21st 2017

    Delicious and simple. I used golden raisins and will try the cherries next time. There will definitely be a next time.

  7. Mar 25th 2017

    Made it exactly like the recipe and loved it.

  8. Mar 21st 2017

    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 ...

  9. Mar 21st 2017

    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 fini ...