Jewish Rice Pudding Recipe: Silky Vanilla-Infused Tradition

There’s a quiet comfort in the slow simmer of rice pudding, a dish that carries generations of Jewish tradition in every creamy spoonful. This version honors that heritage with a silky texture and warm vanilla infusion that feels like home.

I’ve refined this recipe to balance sweetness and spice, using simple ingredients that transform through gentle cooking. The key is patience—allowing the rice to absorb the milk slowly creates that signature velvety consistency.

What emerges is a dessert that’s both humble and extraordinary, with plump rice grains suspended in a rich, fragrant custard. It’s the kind of dish that tastes even better the next day, as the flavors deepen.

Serve it warm or chilled, plain or with a sprinkle of cinnamon. Here’s how to make it.

Ingredients for Jewish Rice Pudding

Simple ingredients transform into a creamy, tradition-rich dessert with every bite.

The rice is the foundation—Arborio or sushi rice gives that signature plump, creamy texture. Whole Foods or Trader Joe’s have great options in bulk. The milk needs to be whole milk for the richest result; skim just won’t deliver the same velvety consistency. If you’re using a vanilla bean, look for plump, moist pods—they pack more flavor than dry ones.

No vanilla bean? Pure vanilla extract at double the amount works perfectly. Swap raisins for dried cranberries or chopped apricots if you prefer a different fruit. The eggs help thicken the pudding—if you need an egg-free version, skip and cook longer. For a lighter texture, half-and-half instead of heavy cream still adds richness without the density.

This pudding keeps beautifully—actually improves after 24 hours as flavors meld. Store covered in the fridge for up to 5 days. Reheat gently on the stove with a splash of milk to restore that silky texture.

Step-by-Step Instructions for Jewish Rice Pudding

This traditional method delivers creamy, comforting results with minimal hands-on time.

Step 1: Simmer Rice in Milk Until Tender

Combine the 0.75 cup Short-Grain White Rice and 4 cups Whole Milk in a heavy-bottomed saucepan. Add the 0.5 cup Granulated Sugar and 0.25 tsp Salt, then stir to dissolve the sugar before heating.

Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching. Once simmering, reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally, until the rice absorbs most of the milk and becomes very tender.

Step 2: Infuse with Vanilla and Spices

While the rice cooks, split the 1 whole Vanilla Bean lengthwise and scrape the seeds into the pot. Add the empty pod and the 1 tsp Ground Cinnamon to the rice mixture. The vanilla bean will infuse the pudding with deep, aromatic flavor.

If using vanilla extract instead of the bean, wait until the end to add it. Stir in the 2 tbsp Unsalted Butter now so it melts completely into the warm mixture. The butter adds richness and helps create a silky texture.

Step 3: Temper and Add Eggs

In a separate bowl, lightly beat the 2 whole Large Eggs. Slowly ladle about 1 cup of the hot rice mixture into the eggs while whisking constantly to temper them. This prevents the eggs from curdling when added to the hot pot.

Pour the tempered egg mixture back into the saucepan with the rice. Stir continuously for 2-3 minutes over low heat until the pudding thickens slightly. You’ll notice it transforms from a thin, milky liquid to a creamy, custard-like consistency.

Step 4: Finish with Raisins and Cream

Remove the saucepan from heat and stir in the 0.5 cup Raisins. If using vanilla extract instead of the bean, add the 2 tsp Vanilla Extract now. The residual heat will plump the raisins and distribute their sweetness throughout.

For extra richness, stir in the 0.5 cup Heavy Cream. Let the pudding sit for 5 minutes to cool slightly and thicken further. The cream adds a luxurious velvety texture that makes this dish truly special.

Step 5: Chill and Serve

Discard the vanilla bean pod if used. Transfer the pudding to a serving bowl or individual dishes. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 2 hours before serving.

The pudding will thicken significantly as it cools. Serve chilled, dusted with additional ground cinnamon for garnish. Each spoonful should be creamy, fragrant with vanilla, and punctuated with sweet raisins.

Essential Equipment for Great jewish rice pudding

Heavy-Bottomed Saucepan

A 3-quart heavy-bottomed saucepan is essential for even heat distribution and preventing scorching. I use my All-Clad stainless steel pot—it conducts heat beautifully and lasts forever. Thin pans will cause hot spots that burn the milk solids. 🔥

Wooden Spoon

Stir with a flat wooden spoon to scrape the bottom thoroughly. Wood won’t scratch your pan like metal might, and it helps you feel when rice starts sticking. I keep one dedicated just for custards and puddings.

Fine-Mesh Strainer

For the smoothest texture, strain the pudding through a fine-mesh sieve after cooking. This removes any vanilla pod bits or clumped rice starch. A OXO Good Grips strainer fits perfectly over most saucepans.

Whisk for Tempering

Use a medium whisk when tempering eggs to create a smooth emulsion. The rapid whisking prevents curdling as hot liquid meets eggs. I prefer a 10-inch balloon whisk for better control.

Vanilla Bean Tools

A sharp paring knife makes splitting vanilla beans easy and safe. Keep a small bowl nearby to collect seeds. If using extract, measure with a 1-tsp measuring spoon for accuracy.

Serving Bowls

Transfer to individual ramekins or a large glass serving bowl for presentation. Glass shows off the creamy texture beautifully. I love my Le Creuset stoneware for serving warm or cold. ✨

Frequently Asked Questions