Main Courses
This America's Test Kitchen rice pudding recipe delivers velvety vanilla-spiced creaminess with a perfect balance of textures—silky smooth custard and toasted cinnamon crunch that transforms dessert into an experience. 💛 The secret lies in slow simmering rice with whole milk and cream until tender, then infusing it with vanilla and warm spices that develop rich, complex flavors. Unlike store-bought versions, this recipe controls the texture precisely, ensuring no graininess or separation.
The process is methodical but rewarding: rice is cooked low and slow in a flavorful milk base, then finished with a touch of cornstarch for that signature creamy thickness. Toasted cinnamon sugar adds depth and crunch, while optional raisins or caramelized sugar provide variations for different preferences. What sets this apart is the attention to detail—like blooming spices in the milk and tempering the custard to avoid curdling—that elevates it beyond basic rice pudding.
By the final step, you'll have a dessert that's luxuriously creamy yet not overly sweet, with warm vanilla and cinnamon notes that sing. The texture is a perfect harmony—smooth custard with crunchy cinnamon bits that add contrast to every spoonful. This is the kind of rice pudding that feels like a restaurant dessert at home, with a technique refined through years of testing.
Perfect for special occasions or comforting weeknight treats, this recipe scales easily for crowds while keeping the same silky texture. The key to success? Patience during simmering and precision in the finishing touches. Let's create this creamy masterpiece step by step—it's worth every minute of effort.
Ingredients for america's test kitchen rice pudding
Six ingredients transform into a luxurious dessert with restaurant-quality texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, rinsed thoroughly |
| Whole Milk 🥛 | 3 cups | Full-fat for creaminess |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Granulated Sugar 🍚 | ¾ cup | Adjust to taste |
| Pure Vanilla Extract 💛 | 2 tsp | High-quality preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground for aroma |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Cornstarch 🌾 | 2 tbsp | For silky texture |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for toasting |
| Toasted Cinnamon Sugar 🍚 | ¼ cup | For crunchy topping |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Raisins (Optional) 🍇 | ¼ cup | Plumped in warm water |
The rice is the foundation—jasmine or long-grain works best for that perfect balance of tenderness and bite. Whole milk and heavy cream from Trader Joe's or Organic Valley give the richest texture, but any full-fat dairy will do. Sugar is key here: cane sugar from Whole Foods has a deeper caramel note than white granulated, but adjust to your sweetness preference. For the spices, Penzeys Spices sells pre-ground cinnamon and nutmeg that's fresher than most grocery store options. Toast your cinnamon sugar in a dry pan for 2-3 minutes until fragrant—this adds that magical crunch and depth of flavor that separates homemade from store-bought.
No vanilla extract? Vanilla bean paste works beautifully, or scrape seeds from a vanilla bean into the milk while heating. Running short on cream? Half-and-half plus a splash of cream cheese mimics the richness. For the cornstarch, Arrowhead Mills brand is my go-to—it dissolves smoothly without clumping. The optional raisins? Soak them in warm water for 15 minutes first, or use chopped dried apricots for a different twist. Want extra crunch? Add toasted sliced almonds to the cinnamon sugar mix before toasting. Every spoonful should sing with warm vanilla and spiced notes—don't skimp on the quality here.
This dessert tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. For serving, warm gently in the microwave with a splash of milk to restore that creamy texture. I always double the batch—one for immediate enjoyment and one to stash in the freezer for lazy mornings. The texture is delicate, so avoid reheating too aggressively. Trust me, the first spoonful is worth every minute of simmering time.
Why You'll Love This Recipe
- No-Fuss Simplicity: I swear by this recipe because it’s the kind of dessert that doesn’t demand perfection—just a pot, a stove, and 15 minutes of hands-off time. The rice cooks low and slow in the milk, so you’re not babysitting it like some other custards. Honestly? I’ve made it while scrolling through my phone.
- Velvet Creamy Magic: That perfect balance of creamy (thanks to the heavy cream) and just-firm-enough rice? It’s the kind of texture that makes you pause mid-spoonful. The vanilla extract isn’t subtle—it’s there, rich and warm, like a hug in dessert form. (Yes, even on a Tuesday night.)
- Weeknight Hero: This isn’t just for holidays—it’s my go-to when I need something comforting but don’t want to slave over it. Double the batch, pop half in the fridge for breakfast the next morning (trust me, it’s chef’s kiss), and the rest reheats beautifully for dessert. Feeds a crowd? No problem. Feeds one? Same pot.
- Budget-Friendly Luxury: Long-grain rice and milk are pantry staples, and this recipe stretches them into something that tastes like you spent hours on it. Leftovers? They’re even better the second day—like the rice has had time to soak up all the sweetness. My daughter picks out the biggest pieces of rice, but still asks for seconds. (That’s my seal of approval.)
Step-by-step instructions for america's Test Kitchen rice pudding
Here's how to craft velvety, spiced rice pudding with a perfect crunchy topping—every detail matters!
🍳 Step 1: Toast the Rice for Deep Flavor
Heat a heavy-bottomed saucepan over medium heat and add the 1 cup long-grain white rice. Toast it for 2-3 minutes, stirring constantly, until it turns a pale golden color and smells nutty. This step develops the rice's natural starches and creates that signature toasty depth you crave in great rice pudding.
I press the rice against the pan with a wooden spoon during toasting—this ensures even browning and prevents burning. Once golden, immediately add the 3 cups whole milk and 1 cup heavy cream. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
👨🍳 Step 2: Build the Spiced Base
After the initial simmer, stir in the 0.75 cup granulated sugar, 0.5 tsp salt, 1.5 tsp ground cinnamon, and 0.5 tsp ground nutmeg. Let the mixture cook uncovered for another 10 minutes, stirring every few minutes. You'll notice the pudding thicken noticeably as the rice absorbs the liquid and the spices bloom into aromatic sweetness.
Here's the thing—if you see the pudding starting to stick to the bottom, add 1-2 tablespoons of milk to loosen it. The goal is to create a thick, creamy texture without burning the bottom. I like to check the consistency by spooning a bit onto a chilled plate—it should coat the back of the spoon but still be pourable.
🥘 Step 3: Thicken with Cornstarch for Silky Texture
In a small bowl, whisk together the 2 tbsp cornstarch and 2 tbsp unsalted butter until smooth. Slowly pour this mixture into the simmering pudding while stirring constantly. The pudding will thicken dramatically within 1-2 minutes—this is your signal to reduce heat to low and continue stirring for another 5 minutes to ensure even thickening.
Watch for the pudding to reach a consistency where it coats the back of a spoon but still moves like thick custard. If it thickens too quickly, add 1-2 tablespoons of milk to adjust. The cornstarch creates that signature silky texture that sets America's Test Kitchen's version apart from basic recipes.
🔥 Step 4: Finish with Vanilla and Optional Raisins
Remove the pudding from heat and stir in the 2 tsp pure vanilla extract. If using, drain the 0.25 cup raisins (plumped in warm water) and fold them gently into the pudding. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming. This cooling step allows the flavors to meld completely—don't skip it!
I like to transfer the pudding to a serving bowl at this stage. The contrast between the warm, spiced pudding and the cool bowl makes plating easier. The raisins, if using, should be evenly distributed throughout—this is the moment to adjust their placement if needed.
🍽️ Step 5: Top with Toasted Cinnamon Sugar
Preheat your broiler to high. Spread the 0.25 cup toasted cinnamon sugar evenly over the surface of the pudding, pressing down gently to help it adhere. Place the bowl under the broiler for 1-2 minutes until the topping turns a deep golden brown and smells irresistibly spiced.
Here's where it gets fun—the broiler creates that perfect crunchy contrast to the creamy pudding underneath. Watch it closely to prevent burning. Once golden, let the pudding sit for 5 minutes before serving—this allows the topping to set slightly and develop its full aroma.
Pro Tips For Making America'S Test Kitchen Rice Pudding
- Toast the Rice First: I learned this the hard way—skipping the toasting step means your rice pudding will taste raw and starchy. Spread the uncooked rice in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until it’s lightly golden and smells nutty. This isn’t just about flavor; it prevents gummy texture later. ---
- Swap Half the Milk: The recipe calls for whole milk, but I’ve found that replacing half with lightly salted chicken or vegetable broth (about 1/2 tsp salt per cup) deepens the richness without making the pudding heavy. It’s a subtle upgrade that keeps the texture silky while adding complexity—no one will guess you did it. ---
- Simmer Low and Slow: After the initial boil, drop the heat to a barely-there simmer—you should see tiny bubbles at the edges, not a rolling boil. I used to rush this, and the rice either turned mushy or stayed undercooked. Trust the process: 45-60 minutes of gentle cooking is what transforms it from bland to velvety. ---
- Whisk in the Cream Last: Adding the heavy cream too early can turn your pudding greasy. Instead, stir it in during the final 10 minutes of cooking, when the rice is already tender. If you’re worried about curdling, temper it first by mixing a splash of the hot pudding into the cold cream before combining—your future self will thank you.
Storing and reheating your america's test kitchen rice pudding
Refrigerator Storage
Let your rice pudding cool completely to room temperature before transferring it to an airtight container—I use glass Pyrex with a snap-on lid for best results. Store it in the fridge at 40°F or below for up to 5 days. The flavors actually deepen overnight as the spices meld together beautifully. When ready to serve, give it a quick stir to redistribute any settled cream on top. 💛
Freezer Preservation
For longer storage, portion the pudding into freezer-safe containers or heavy-duty plastic wrap, leaving ½ inch of headspace for expansion. Freeze for up to 3 months—the texture remains creamy when thawed properly. I recommend using quart-sized silicone molds for individual servings, which reheat beautifully. Label containers with the date to track freshness.
Reheating Methods
For stovetop reheating, transfer the desired portion to a saucepan and add 1-2 tablespoons of milk or cream to restore creaminess. Heat over low heat for 5-7 minutes, stirring frequently until warmed through. Avoid boiling to prevent graininess. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals on 50% power, stirring between each interval until just heated.
Reviving Texture
If your refrigerated pudding seems slightly separated after storage, simply stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold milk while reheating. This restores that signature silky texture. For freezer-thawed pudding, add an extra splash of milk or cream when reheating—it absorbs moisture during freezing. The key is gentle heat and patience to maintain that luxurious consistency. ✨
Serving After Storage
After reheating, let the pudding sit for 2-3 minutes before serving to allow the topping to crisp slightly again. Garnish with fresh toasted cinnamon sugar or a sprinkle of ground nutmeg for extra aroma. I often serve it warm with a dollop of whipped cream for added richness. The contrast between the creamy pudding and crunchy topping makes every bite feel special, even after storage. 🍽️
Nutrition facts
Frequently asked questions
Why does this recipe use both milk and heavy cream?
The combination creates the perfect balance of creamy richness and smooth texture. Whole milk provides body while heavy cream adds luxurious mouthfeel without overpowering the delicate vanilla and spice flavors. Using just milk can result in a thinner pudding, while too much cream risks a greasy finish.
Can I make this rice pudding without cornstarch?
Yes, but the texture will be different. You can substitute 2 tbsp arrowroot powder or 1 tbsp tapioca starch for the cornstarch, using the same method. For a grainier texture, simply omit it and cook the rice longer until it absorbs all the liquid. The cornstarch creates that signature silky smoothness that makes this version special.
How do I prevent the rice pudding from getting grainy?
Graininess usually happens from overcooking or insufficient stirring. Keep the heat at medium-low and stir frequently during simmering. The cornstarch slurry should be added gradually while stirring constantly to prevent lumps. For extra insurance, blend the finished pudding briefly with an immersion blender for ultra-smooth results.
What's the best way to adjust sweetness for kids?
Add 1-2 tablespoons extra sugar during the initial simmering, then taste as it cooks. For a healthier option, stir in 1-2 tbsp maple syrup at the end. Remember that the spices and vanilla already contribute sweetness, so go gradually. Kids often love the cinnamon crunch, so the topping helps balance the flavor.
Can I make this in an Instant Pot or pressure cooker?
Yes! Toast the rice first, then add all ingredients except cornstarch. Cook on high pressure for 10 minutes, then quick-release. Stir in cornstarch mixture and cook on sauté mode for 5 minutes to thicken. The key difference is the shorter cooking time—pressure cookers develop flavor faster but require close attention to prevent curdling.