#5: Looking for a creamy rice pudding recipe?

This Me n’ Mil version will be your absolutely favorite!

Gorgeously creamy, classic, comforting and perfectly sweet, old-fashioned rice pudding is like a warm hug in a bowl, perfect for holidays and cozy nights.


  • 1 cup uncooked, short-grain, white rice
  • 4 cups Me n’ Mil – natural flavor
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter (optional)
  • 1/2 cup raisins and 1/4 teaspoon ground cinnamon (add-in options)


  1. Place the uncooked white rice and the Me n’ Mil in a large saucepan.
  2. Add the sugar, the salt and any desired add-ins into the saucepan, and bring to a simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
  3. Simmer until the rice is tender. Then, reduce the heat and cook uncovered, stirring occasionally for 20’-22’, until the rice is very tender and the mixture starts to thicken.
  4. Add the butter and vanilla extract, remove from the heat and stir until melted. Taste and add more sugar as desired.
  5. The rice pudding is ready to serve! You can sprinkle some cinnamon on top for extra flavor if you wish or add raisins if that’s your jam. Note: Leftovers can be refrigerated in an airtight container up to 5 days. As it gets colder, the rice pudding will continue to thicken, but you can reheat it over low heat and thin it out with more milk if desired.