Snack | Dessert

Rice Pudding

  • 5 Mins

    Prep Time

  • 50 Mins

    Cook Time

  • 6


  • 291


  • 8g


  • 48g


  • 9g




  • 6 Cups Pasteurized Whole Milk, divided
  • ½ Cup White Sugar
  • ½ Tsp Salt
  • ½ Cup Long Grain White Rice
  • 2 Tsp Vanilla
  • Cinnamon, to garnish
  • DDairy:

    Replace milk with a non-dairy milk alternative


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Mix Ingredients In a sauce pan, mix 5 ½ cups milk, sugar, and salt. Bring milk mixture to a boil over medium-high heat.

  • 3.

    Add Rice Add the rice and reduce heat to low. Bring the mixture to a gentle simmer.

  • 4.

    Simmer Mixture Simmer the mixture until thickened, about 50 minutes, stirring occasionally. Watch closely, as milk tends to boil over easily.

  • 5.

    Stir in Vanilla Once thickened, remove from heat and stir in the vanilla.

  • 6.

    Allow to Cool Allow pudding to cool in the refrigerator. Add the remaining ½ cup milk, or more if you prefer, right before serving. Sprinkle liberally with cinnamon. Enjoy!

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Rice Pudding

Moist, soft foods, like rice pudding, are often easier to chew and swallow, making them a good choice when dealing with mouth sores or swallowing problems.

Fatigue Buster

  • Cover & Store

    Cover and store in the fridge for up to 3 days for a quick and easy snack.

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