You’re looking for a sweet treat to impress your loved one on Valentine’s Day. Creamy rice pudding is a great option, with 18 recipes to choose from. You’ll find unique flavors like lemon ginger and banana foster. Which one will you try?
Classic Vanilla Rice Pudding Recipe
Classic vanilla rice pudding recipe is a simple and comforting dessert.
Ingredients
- 2 cups of uncooked white rice
- 3 cups of whole milk
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of unsalted butter
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Remove the saucepan from the heat and stir in the vanilla extract and butter until melted.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve the pudding chilled, garnished with a sprinkle of cinnamon or nutmeg if desired.
Cinnamon Swirl Rice Pudding Delight
Cinnamon Swirl Rice Pudding Delight is a creamy dessert with a sweet cinnamon twist.
Ingredients
- 2 cups of uncooked white rice
- 3 cups of whole milk
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons of unsalted butter
- 1 large egg
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium saucepan, combine the rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- In a small bowl, whisk together the cinnamon and egg.
- Stir the egg mixture into the cooked rice pudding.
- Add the butter and vanilla extract, and stir until the butter is melted.
- Pour the pudding into a 9×13 inch baking dish.
- Swirl a cinnamon sugar mixture on top of the pudding.
- Bake for 25-30 minutes or until the top is lightly golden brown.
Rose Petal Rice Pudding for Lovers
A romantic dessert featuring rose petal and creamy rice pudding.
Ingredients
- 1 cup uncooked white rice
- 3 cups milk
- 1/4 cup rose petal jam
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons rose water
- 1/4 cup dried rose petals
Instructions
- Rinse the rice and drain well.
- In a medium saucepan, combine rice, milk, sugar, and salt.
- Cook over medium heat, stirring frequently, until the rice is tender.
- Remove from heat and stir in rose petal jam, vanilla extract, and rose water.
- Let it cool to room temperature.
- Garnish with dried rose petals and serve chilled.
Creamy Coconut Rice Pudding Paradise
Indulge in a tropical getaway with this creamy coconut rice pudding.
Ingredients
- 1 cup uncooked white rice
- 3 cups coconut milk
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut
- 2 tablespoons unsalted butter
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, coconut milk, water, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Stir in the vanilla extract and shredded coconut.
- Remove the saucepan from the heat and let it cool slightly.
- Stir in the unsalted butter until melted and smooth.
- Serve the pudding warm or chilled, garnished with toasted coconut flakes if desired.
Chocolate Raspberry Rice Pudding Extravaganza
Rich and decadent chocolate raspberry rice pudding for a sweet treat.
Ingredients
- 2 cups cooked rice
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup fresh raspberries
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup melted chocolate
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, and cocoa powder.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 18-20 minutes, or until the pudding has thickened.
- Stir in the heavy cream, vanilla extract, and melted chocolate.
- Remove the saucepan from the heat and let it cool slightly.
- Fold in the fresh raspberries.
- Spoon the pudding into individual serving cups.
- Chill in the refrigerator for at least 2 hours before serving.
Lemon Ginger Rice Pudding Zest
Lemon and ginger infused rice pudding with a bright citrus flavor.
Ingredients
- 2 cups cooked rice
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 tsp grated ginger
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 18-20 minutes, or until the pudding has thickened.
- Remove the saucepan from the heat and stir in the heavy cream, grated ginger, lemon zest, lemon juice, and vanilla extract.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve the pudding chilled, garnished with additional lemon zest if desired.
Pistachio Cardamom Rice Pudding Intrigue
Exotic spices meet creamy texture in this pistachio cardamom rice pudding.
Ingredients
- 2 cups cooked rice
- 3 cups milk
- 1/4 cup pistachio meal
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup chopped pistachios
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the milk, pistachio meal, cardamom, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Add the cooked rice, sugar, and vanilla extract to the saucepan.
- Reduce the heat to low and simmer, covered, for 18-20 minutes or until the pudding has thickened.
- Remove the saucepan from the heat and stir in the chopped pistachios.
- Transfer the pudding to individual serving cups or a large serving dish.
- Chill the pudding in the refrigerator for at least 2 hours before serving.
- Serve the pistachio cardamom rice pudding chilled, garnished with additional chopped pistachios if desired.
Banana Foster Rice Pudding Decadence
Indulge in a rich dessert with Banana Foster Rice Pudding Decadence.
Ingredients
- 2 cups of uncooked white rice
- 3 cups of whole milk
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter
- 2 ripe bananas
- 2 tablespoons of dark rum
- 1 teaspoon of vanilla extract
- 1/4 cup of heavy cream
- Caramel sauce for drizzling
Instructions
- In a medium saucepan, combine the rice, milk, sugar, and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- In a large skillet, melt the butter over medium heat, then add the sliced bananas and cook for 2-3 minutes on each side, or until they’re caramelized.
- Add the dark rum to the skillet and ignite it, letting the flames cook for 30 seconds to 1 minute, then extinguish.
- Stir the vanilla extract into the cooked rice pudding, then fold in the heavy cream.
- To serve, place a portion of the rice pudding in a bowl, top with a caramelized banana, and drizzle with caramel sauce.
Orange Blossom Rice Pudding Dream
Creamy orange blossom rice pudding with fragrant flavors and textures.
Ingredients
- 2 cups of uncooked white rice
- 4 cups of whole milk
- 1/4 cup of granulated sugar
- 1/4 cup of orange blossom water
- 1/2 teaspoon of salt
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of vanilla extract
Instructions
- Rinse the rice in a fine-mesh sieve until the water runs clear.
- In a medium saucepan, combine the rice, milk, sugar, orange blossom water, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Remove from heat and stir in the butter and vanilla extract until the butter has melted.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve the pudding chilled, garnished with a sprinkle of sugar or a drizzle of honey if desired.
Espresso Chocolate Chip Rice Pudding Buzz
Rich espresso and dark chocolate come together in a creamy rice pudding.
Ingredients
- 2 cups of uncooked white rice
- 3 cups of whole milk
- 1/4 cup of heavy cream
- 1/2 cup of granulated sugar
- 2 teaspoons of instant espresso powder
- 1/4 teaspoon of salt
- 1/2 cup of dark chocolate chips
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, milk, heavy cream, sugar, espresso powder, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Remove the saucepan from the heat and stir in the chocolate chips until melted.
- Add the butter and vanilla extract, stirring until the butter is melted.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve the pudding chilled, garnished with additional chocolate chips if desired.
Caramel Pecan Rice Pudding Luxury
Rich and creamy rice pudding with caramel and crunchy pecans.
Ingredients
- 2 cups of uncooked white rice
- 3 cups of whole milk
- 1/4 cup of granulated sugar
- 1/4 cup of heavy cream
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 cup of caramel sauce
- 1/2 cup of chopped pecans
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Stir in the heavy cream and vanilla extract.
- Cook for an additional 2-3 minutes or until the pudding has thickened.
- Remove from heat and stir in the caramel sauce.
- Fold in the chopped pecans.
- Pour the pudding into individual serving cups.
- Chill in the refrigerator for at least 2 hours before serving.
Spiced Apple Rice Pudding Harvest
Warm spiced apple rice pudding perfect for autumn.
Ingredients
- 2 cups cooked rice
- 2 cups milk
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup diced apple
- 1 large egg
Instructions
- In a medium saucepan, combine cooked rice, milk, sugar, cinnamon, nutmeg, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 18-20 minutes, or until the pudding thickens.
- Remove the saucepan from the heat and stir in the unsalted butter until melted.
- Add the diced apple to the pudding and stir to combine.
- In a small bowl, whisk together the egg and a splash of the warm pudding to temper the egg.
- Stir the egg mixture into the pudding and cook for an additional 2-3 minutes, or until the pudding is heated through.
- Serve the spiced apple rice pudding warm, garnished with additional cinnamon if desired.
Maple Walnut Rice Pudding Treasure
Rich and creamy rice pudding with a hint of maple and crunchy walnut.
Ingredients
- 2 cups of uncooked white rice
- 4 cups of milk
- 1/4 cup of maple syrup
- 1/4 cup of chopped walnuts
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter
- 1 large egg
Instructions
- Rinse the rice in a fine mesh sieve until the water runs clear.
- In a medium saucepan, combine the rice and milk and cook over medium heat.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 18-20 minutes.
- Stir in the maple syrup, chopped walnuts, cinnamon, and salt.
- Remove the saucepan from the heat and stir in the butter until melted.
- In a small bowl, whisk the egg and temper it by slowly pouring the warm rice mixture into the egg.
- Return the saucepan to medium heat and cook, stirring constantly, until the pudding thickens.
- Remove the saucepan from the heat and let the pudding cool to room temperature.
- Cover the saucepan with plastic wrap and refrigerate the pudding for at least 2 hours.
- Serve the pudding chilled, garnished with additional chopped walnuts if desired.
Saffron Crème Brûlée Rice Pudding Opulence
Saffron Crème Brûlée Rice Pudding Opulence is a rich and creamy dessert.
Ingredients
- 1 cup uncooked white rice
- 3 cups whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon saffron threads
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large egg yolks
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, milk, sugar, salt, saffron, cinnamon, and nutmeg.
- Cook over medium heat, stirring constantly, until the rice is tender and creamy.
- In a small bowl, whisk together the egg yolks and heavy cream.
- Stir the egg yolk mixture into the cooked rice mixture and cook for an additional 2 minutes.
- Remove the saucepan from the heat and let cool slightly.
- Strain the pudding into individual serving cups.
- Top each serving with a layer of granulated sugar.
- Caramelize the sugar with a kitchen torch or under the broiler.
- Serve the Saffron Crème Brûlée Rice Pudding Opulence chilled.
Boozy Eggnog Rice Pudding Cheermix
Rich and creamy rice pudding infused with eggnog and a hint of booze.
Ingredients
- 2 cups of uncooked white rice
- 4 cups of eggnog
- 1/4 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter
- 2 large eggs
- 2 tablespoons of dark rum
- 1 teaspoon of vanilla extract
Instructions
- Rinse the rice in a fine mesh sieve until the water runs clear.
- In a medium saucepan, combine the rice, eggnog, heavy cream, sugar, nutmeg, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Remove the saucepan from the heat and stir in the butter, eggs, dark rum, and vanilla extract.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens.
- Remove the saucepan from the heat and let it cool to room temperature.
- Cover and refrigerate the pudding for at least 2 hours or overnight.
- Serve the pudding chilled, garnished with a sprinkle of nutmeg if desired.
Tropical Mango Rice Pudding Oasis
Rich and creamy rice pudding infused with tropical mango flavor.
Ingredients
- 1 cup uncooked white rice
- 3 cups milk
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 ripe mango, diced
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
Instructions
- Rinse the rice in a fine-mesh strainer and drain well.
- In a medium saucepan, combine the rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- Stir in the heavy cream, vanilla extract, and cinnamon.
- Remove from heat and let cool slightly.
- Fold in the diced mango and honey until well combined.
- Serve warm or chilled, garnished with additional mango slices if desired.
Gingerbread Rice Pudding SpiceRoute
Gingerbread Rice Pudding SpiceRoute is a warm dessert with ginger and cinnamon.
Ingredients
- 2 cups cooked rice
- 3 cups milk
- 1/4 cup sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, ginger, cinnamon, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the pudding has thickened.
- Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Serve the Gingerbread Rice Pudding chilled, garnished with cinnamon sticks if desired.
Amaretto Cherry Rice Pudding Seduction
Rich and creamy rice pudding infused with amaretto and cherry flavors.
Ingredients
- 2 cups cooked rice
- 3 cups milk
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons amaretto liqueur
- 1/4 cup dried cherries
- 1/4 cup chopped almonds
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 18-20 minutes, or until the pudding thickens.
- Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and amaretto liqueur.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours.
- Just before serving, stir in the dried cherries and chopped almonds.
- Serve the pudding chilled, garnished with additional cherries and almonds if desired.
Conclusion
You’ll be swept off your feet by these 18 swoon-worthy rice pudding recipes, a symphony of sweet and creamy delights that will serenade your taste buds on Valentine’s Day. Like a match made in heaven, each recipe is a perfect blend of flavors, leaving you and your loved one craving for more of this velvety paradise.