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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I only have one cup the of Vanilla Creamer. Can I substitute whole milk and vanilla for the rest of it and in what quantities? Do I need to add more sweetener then?
Hi Kris! I have not tested it that way. The creamer is also lending sweetness to the rice pudding, so you will want to add sweetness (ie. sugar).
Alternately you can make 1/2 of the recipe this time and if you love it (which you will) you can get more ingredients for the next time.
Enjoy and let us know how it goes!
Thanks for the reply. There are only two of us anyway, so halving the recipe would make sense.
Awesome. Enjoy and let us know how it goes. Watch your cook time when halving the recipe though. I would err on the side of caution and keep a close eye on it.
Well, I made the rice pudding. It was awesome! BUT, I used a 5.75 qt. pot for 1/2 a recipe and it still boiled over! Go figure.
I am so happy you loved it!
Gosh that is crazy, to boil over in that pot. I used an 8 quart the first time and it boiled over. So, I had to adjust my cooking method and clean my stove. Thank goodness for baking soda.
My mom use to bring milk and rice to boil on medium stirring often and when was ready she add sugar, vanilla flavour and lemon zest. Was sooooo good! But I will try and this recipe. Thank you
Cristina…the Norwegian's in our community made rice the way your Mom did…and it was called Glorified Rice and the best I've ever had!!! (but no lemon zest) I would trade my whole lunch tray at school for someone's Glorified Rice!! 🙂
It says reduce simmer for 20 min. Cover remove and increase heat. Ok. Do I cover for 20 min then remove.. kinda confused.
You will bring ingredients to a medium boil, without a cover on the pot. Reduce (temperature to medium-low) to simmer, cover the pot. Then after 20 minutes of simmering you will remove cover and increase temp to medium-high (to thicken the pudding).
Hope that helps! Enjoy.
Donna, LOVE your site! You note says that you don't count oil as one of the ingredients but I don't ever see it on the list. Am I missing something?
Thanks! We love our readers. Actually it is a general disclosure for our 'few-ingredient' recipes. There is no oil in this recipe. I appreciate you pointing it out though.
If you give this recipe a go, let us know. Enjoy!
Hi, Donna! Thank you so much for posting this recepe. Just made it and it is delicious! I am never going back to the old version. I've made quite a few of your recepies, but this out of this world 🙂
Yay! I am so happy you loved it Boyanna. We can't stop eating it either. Thanks for taking the time to comment.
can this be made in the microwave instead
I encourage you to test it out and let us know how it goes. I have not attempted to make this in the microwave. But, I would be very interested to hear your results. Enjoy and let us know how it goes!
Would this work in a crockpot?
I have not tested a crockpot method yet. But now I am curious so I am going to test it today. I would recommend a 2 hour cook time on high. Then remove the cover and stir until it is thick and creamy. The stirring encourages the arborio rice to release its starch. Enjoy and please let us know how it goes.
Thank you for the question. I tested this today in the slow cooker. I will update the recipe to reflect the cooking option.
I added the ingredients a 3 qt slow cooker. Covered and cooked on high for 3 hours. 15 minutes before it was ready I removed the cover and gave it a really good stir (agitating the rice helps release the starch and thicken up the pudding). It was perfect after 3 hours.
NOTE: Cook time can vary based on your slow cooker. The first time you make it I would start checking it after 1 hour and 30 minutes.
Do you double the rice if using white rice
Was wondering if I could use Jasmine rice instead…if so, do I need to adjust the cooking time?
You can try jasmine, however the reason this recipe works so well is because of the ingredients used. The arborio rice is very starchy and helps make this pudding delicious and creamy. Jasmine rice would not have the same outcome.
Mine took way to long to boil down.does the rice brand matter?
It is possible. I only tested it with the rice brand I linked to. But stove temperatures, heat conductivity from the sauce pan and so many other variables can vary the cook time as well. I hope you enjoyed the pudding.
Could this be made with minute rice and made in microwave? I would assume you wouldn't need the water. Just creamer and rice?
I encourage you to test it out and let us know how it goes. However the reason this recipe works so well is because of the ingredients used. The arborio rice is very starchy and helps make this pudding delicious and creamy. Minute rice would not have the same outcome. Enjoy and let us know how it goes!
What about white rice.
I encourage you to test it out and let us know how it goes. However the reason this recipe works so well is because of the ingredients used. The arborio rice is very starchy and helps make this pudding delicious and creamy. White rice would not have the same outcome. Enjoy and let us know how it goes!
Sorry to ask where can I buy the vanilla creamer??
The creamer is available in the dairy case at your local market. I have seen it at every store that I shop at. You can also use their locator here: https://www.internationaldelight.com/where-to-buy
Enjoy and let us know how it goes!
I only have the powder creamer will that work?
Can you use the powder creamer
I am in the UK, unfortunately they don't seem to sell this in our shops, is there an alternative that I could use?
They do have coffee creamer in flavored powder form.So that with some regular creamer would do the trick I suppose if your stores offer that as an alternative.
Good Lord, the comments just amaze me. Can folks not read the recipe and just make it as is? Seriously doubt the author has had time to test with all the various substitutions you people are asking about. Why don't YOU try it and let us know your results. Sounds good just as written and will try one day!
They are just asking and you dont have to be rude.
Beth, I was thinking the same thing. She keeps posting the same answer like "I don't know" You're right though. I don't think you are being rude. I think you are just speaking your mind and defending the author.
I totally agree. Beth. People are very annoying.
Questions are ok, I have been reading them, and the replies. I would think if the person who was posting the recipe was annoyed they would speak up.
I made this today using the pumpkin spice creamer. Yum yum. Have also used cinnabon cinnamon flavor creamer. They are all so delicious.
I've used pumpkin spicr, cinnamon and hazelnut creamers. They're all delicious.
Can you prepare this in a rice cooker? Sounds like a yummy dessert. Thanks!Janet
Having a hard time finding the rice, where have you found it?
I found it in the bulk bins at the grocery store.
Can you use a rice cooker??????
Hi I have not seen International Delight in Australia, would you know what I could use in its place. Many Thanks
I am keen to know too. Coffee creamer is not sold here in liquid form, only as a powder. There's only 1 brand and 1 type available.
What are the ingredients in the Internatiinal Delight creamer? Is there actually any real milk or cream in it? Most of those creamers are just sugar, water, & corn syrup.
It is lactose-free.
Can you use a rice cooker?
I only use sugar free creamer. Can anyone tell me if this will work? I love Aborio Rice.
I was wondering the same thing.
What is the difference between a crock pot and a slow cooker and can you use raisins in it?