Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee

In This Recipe

Why It Works

• Whole milk hits the Goldilocks “just right” balance of creaminess without being overly watery or overly rich.
• Starting with fully cooked rice ensures it is primed to release more of its thickening starch into the milk, yielding a smoother, creamier pudding with tender grains that stay soft even after refrigeration.
• Long-grain rice varieties, such as basmati and jasmine, bring subtle floral notes and a naturally fragrant aroma, adding depth and character to the pudding.

Rice pudding might not win beauty contests, but when it’s good—warm, silky, and gently sweet—it’s one of the most satisfying desserts around. Even the not-so-great grocery-store cups deliver a certain comfort. A great one, though, is pure nostalgia in a bowl. There’s a reason so many cuisines have a version: Indian kheer simmered with cardamom, Spanish arroz con leche scented with cinnamon and citrus, Iran’s saffron-stained sholeh-zard, and, in the Levant, ruz bi haleeb finished with a splash of orange blossom water. This pumpkin version leans into that feeling with the added warmth of fall flavors, bringing just enough spice to celebrate the season. It’s creamy and never stodgy, with rice coated in a thick, custardy base.

The Science Behind Good Rice Pudding

This pumpkin rice pudding recipe comes from our colleague Tricia Manzanero Stuedeman from our Birmingham, Alabama, test kitchen. Her goal was to create a rice pudding that stays creamy and soft, even after chilling, without turning heavy or gluey.

Many versions of traditional rice pudding often begin by simmering dry rice directly in milk, which means the fat in the milk coats the grains before they can absorb moisture. The trouble is, coating raw rice in fat slows hydration and starch gelatinization, which can leave the grains tight and prone to firming up once cooled. Tricia takes a smarter approach, inspired by Tim Chin’s vanilla rice pudding, which uses his tried-and-tested technique of starting with fully cooked rice. Because the grains are already hydrated and gelatinized, they release starch easily into the dairy, creating a smooth, cohesive pudding that stays tender even after refrigeration.

Using cooked rice also means you don’t need as much dairy: One cup of cooked rice reaches a thick, pudding-like consistency with four cups of milk, instead of the six typically needed when starting with raw. Since the rice is already cooked, the pudding cooks faster, thickening evenly as it simmers. Without all that excess liquid, the subtle, toasty, popcorn-like aroma of fragrant long-grain rice (such as jasmine or basmati) comes through clearly.

For dairy, whole milk proved to be the best choice—creamy and rich without edging into heaviness. Low-fat milk produced a thin pudding; half-and-half and cream turned dense and stodgy, overwhelming the rice’s flavor. Texture is determined not just by the milk, but by the rice variety. Long-grain rice yields a slightly lighter, more defined texture, while medium-grain makes a thicker, more uniform one; both work, but fragrant long-grain adds especially nice depth.

Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee

The Method

The recipe process is straightforward. The cooked rice simmers gently in whole milk with maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt. As it bubbles, the mixture thickens and turns silky; stirring encourages the rice to release more of its starch, and the spices bloom into the milk. Meanwhile, the pumpkin purée cooks separately until it darkens slightly and concentrates; reducing it first deepens its flavor and keeps the pudding creamy instead of thin. Once the rice finishes cooking, the thickened pumpkin is whisked in until everything is smooth and custardy. Serve it warm and lush, or chill it and loosen with a splash of milk before spooning into bowls.

Peak Fall Comfort

Warm, silky, and gently spiced, it’s especially satisfying when the air turns crisp. The pumpkin creates the same coppery orange color as the leaves outside, and a scattering of pecans, pepitas, and/or speculoos crumbs brings crunch and textural contrast. Best enjoyed under a flannel blanket, this is the pudding to sink into all season.

The recipe was developed by Tricia Manzanero Stuedeman; the headnote was written by Laila Ibrahim.

Keep Screen Awake

4 cups (960 ml) whole milk, plus more for finishing

1/2 cup (120 ml) maple syrup

3/4 teaspoon ground cinnamon, plus more for serving

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

7 ounces cooked long-grain white rice, such as basmati or jasmine (1 1/3 cups; 200 g) (see notes)

1 cup canned pumpkin puree (8 1/2 ounces; 240 g) (see notes)

1 teaspoon vanilla extract

Chopped candied or toasted pecans, pepitas, and/or crushed speculoos cookies, for serving

In a 3 to 4-quart saucepan, whisk together 4 cups milk, maple syrup, cinnamon, salt, ginger, and nutmeg. Stir in rice. Bring mixture to a boil over medium-high heat, stirring occasionally, then immediately lower heat to a simmer. (Watch mixture carefully to prevent milk from boiling over.) Cook, stirring and scraping bottom and sides of pot every few minutes with a rubber spatula to prevent sticking and scorching, adjusting heat as needed to maintain gentle bubbling, until mixture is thickened and creamy, 40 to 45 minutes.

Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee 1.

Meanwhile, in a medium saucepan, add pumpkin puree. Cook over medium heat, stirring frequently, until pumpkin puree appears drier, slightly darkens in color, and is reduced to about 2/3 cup, 10 to 15 minutes. Remove from heat and allow to cool while rice mixture finishes cooking.

Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee 1.

Once rice is cooked, whisk pumpkin puree and vanilla into rice mixture until well combined. Adjust consistency with additional milk, if desired. Immediately divide among serving bowls and top with cinnamon, candied pecans, pepitas, and/or crushed cookies. Alternatively, allow rice pudding to cool completely before serving, adjusting consistency with additional milk as needed, then top with garnishes.

Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee

Special Equipment

3- to 4-quart saucepan, medium saucepan

Notes

If a thicker, more cohesive texture is desired, use medium-grain rice, such as Calrose.

Homemade pumpkin puree may be used in place of store-bought.

Make-Ahead and Storage

Rice pudding can be refrigerated in an airtight container for up to 5 days. The pudding will thicken in the fridge as the rice continues to absorb the liquid. Rice pudding can be served chilled. Alternatively, gently reheat the rice pudding, adding milk to adjust the consistency as needed.

Nutrition Facts (per serving)
391	Calories
13g	Fat
60g	Carbs
11g	Protein

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Nutrition Facts Servings: 4 Amount per serving Calories 391 % Daily Value* 13g 16% Saturated Fat 5g 27% 25mg 8% 398mg 17% 60g 22% Dietary Fiber 3g 10% Total Sugars 39g 11g Vitamin C 3mg 13% Calcium 355mg 27% Iron 2mg 10% Potassium 607mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)