Chinese Rice Pudding Recipe: Silky Custard With Fragrant Jasmine

This traditional dessert offers a silky texture that’s both comforting and elegant. I developed this version after testing multiple methods to achieve the perfect balance between creamy custard and distinct rice grains.

The secret lies in slow cooking and using jasmine rice, which absorbs the sweetened dairy mixture while maintaining its shape. A touch of vanilla and a sprinkle of cinnamon elevate the flavor without overpowering the dish.

What results is a warm, fragrant pudding that’s smooth yet studded with tender rice. It’s a dessert that feels both nostalgic and refined, perfect for ending a meal on a gentle, sweet note.

Serve it warm or chilled, depending on your preference. This creation is sure to become a favorite in your home kitchen.

Ingredients for Chinese Rice Pudding

Simple ingredients transform into this fragrant, creamy dessert with tender rice grains.

The rice is the star here. Jasmine rice gives that perfect texture—short-grain will get too mushy. Look for it in the Asian aisle at any mainstream grocery store or grab a big bag from Costco. The milk matters too—whole milk is non-negotiable for that silky consistency. If you’re splurging, organic dairy takes it up a notch (trust me on this one).

No jasmine rice? Long-grain white rice works in a pinch, but cook it a bit less. Out of heavy cream? Whole milk plus 2 tbsp melted butter per cup gets you close. Want it egg-free? Cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) thickens it up. The raisins are optional—dried cranberries or chopped dates add a nice twist. Vanilla is key though, so don’t skip it.

Leftovers keep beautifully—actually taste better the next day. Store in the fridge for up to 5 days, or freeze for 3 months. The pudding thickens as it cools, so stir in a splash of milk when reheating (worth the extra minute).

Step-by-Step Instructions for Chinese Rice Pudding

This method delivers the creamiest texture with just the right amount of sweetness.

Step 1: Cook the Jasmine Rice

Rinse the 0.75 cup Jasmine Rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture. Drain well, then combine with the 2 cups Water in a medium saucepan.

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender. The grains should be soft with no chalky center. Stir in the 1 tbsp Butter until melted, then set aside to cool slightly.

Step 2: Warm the Dairy and Infuse Flavors

In a separate saucepan, combine the 4 cups Whole Milk, 1 cup Heavy Cream, 0.75 cup Granulated Sugar, 0.25 tsp Salt, and 0.5 tsp Ground Cinnamon. Warm over medium heat until the mixture is steaming and the sugar is fully dissolved—about 5-7 minutes.

Stir occasionally to prevent scorching. You’ll notice the edges of the pan will have a slight film when it’s ready. Remove from heat and stir in the 2 tsp Vanilla Extract and 0.5 cup Raisins if using. Let the mixture sit for 5 minutes to allow the raisins to plump.

Step 3: Temper the Eggs and Combine

In a bowl, beat the 2 whole Large Eggs until smooth. Slowly ladle about 1 cup of the warm milk mixture into the eggs while whisking constantly. This tempering step prevents the eggs from curdling when added to the hot liquid.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Add the cooked rice and stir to combine. The mixture should look smooth and slightly thickened at this stage.

Step 4: Bake to Silky Perfection

Preheat your oven to 325°F. Pour the rice pudding mixture into a greased baking dish. Bake for 45-50 minutes until the top is lightly golden and the center is set but still slightly jiggly, like a custard.

A toothpick inserted into the center should come out clean. If the top browns too quickly, tent loosely with foil. The pudding will continue to set as it cools.

Step 5: Cool and Serve

Remove from the oven and let the pudding cool at room temperature for 20 minutes. This cooling period helps the texture firm up. For the best experience, chill it in the refrigerator for at least 2 hours before serving.

Serve cold or at room temperature, with an extra sprinkle of ground cinnamon on top if desired. The pudding should be smooth, creamy, and fragrant with the aroma of jasmine and vanilla.

Creative Variations of This Recipe

Coconut Milk Twist

Swap whole milk for 2 cans (13.5 oz each) coconut milk for a dairy-free version. The tropical flavor pairs beautifully with jasmine rice. I add 1 tsp pandan extract for authentic Southeast Asian aroma. 🌴

Savory Breakfast Style

Reduce granulated sugar to ¼ cup and add 1 tsp soy sauce plus ½ tsp white pepper. Top with scallions and crispy shallots. This reminds me of my grandmother’s Sunday breakfast creations.

Chocolate Infusion

Melt 4 oz dark chocolate into the warm milk mixture for a decadent dessert. I use 70% cacao chips from Ghirardelli for rich flavor. Stir in ½ cup toasted coconut flakes before baking for added texture. ✨

Fruit-Forward Variation

Fold in 1 cup diced mango or dragon fruit after baking for fresh contrast. The natural sweetness reduces the need for extra sugar. Serve chilled with a drizzle of honey for extra shine.

Spiced Chai Version

Steep 2 chai tea bags in the warm milk mixture for 10 minutes before removing. Add ¼ tsp cardamom and ¼ tsp ginger for warmth. This is my go-to for cozy winter nights.

Layered Dessert Cups

For individual servings, layer the pudding with crushed lotus biscuits and whipped cream in glasses. Chill for 4 hours to set. Garnish with edible gold leaf for special occasions.

Frequently Asked Questions