Rice pudding is one of those quiet culinary miracles. A handful of pantry staples – rice, milk, sugar – and somehow you end up with something deeply comforting, nostalgic and far greater than the sum of its parts.

The British famously crown theirs with a glossy layer of strawberry jam. The Scots stir through plump raisins for sweetness in every spoonful. In Australia, we’ve embraced both camps – and added our own twists along the way.

But what truly makes the perfect rice pudding? It comes down to three things: the right rice, gentle cooking and knowing when to stop stirring.

The Perfect Creamy Rice Pudding Recipe
Serves 4–6

Ingredients
¾ cup arborio or medium-grain rice
4 cups full-cream milk
½ cup thickened cream
⅓ cup caster sugar (adjust to taste)
1 tsp vanilla extract
1 small cinnamon stick or pinch of ground nutmeg
Zest of half a lemon (optional, but lovely)
Pinch of salt

Optional additions:

¼ cup raisins (add at the start for a Scottish twist)
Strawberry or raspberry jam (for serving, British-style)

Method

Combine ingredients
Place rice, milk, cream, sugar, vanilla, cinnamon, salt and lemon zest into a heavy-based saucepan.
Cook gently
Bring to a gentle simmer over low heat, stirring frequently so the rice doesn’t catch on the bottom.
Slow and steady
Simmer uncovered for 35–45 minutes, stirring often, until the rice is tender and the mixture thickens to a creamy consistency. It should still look slightly loose – it thickens further as it cools.
Finish
Remove cinnamon stick. Taste and adjust sweetness if needed.
Serve your way
Spoon into bowls and top with jam, a sprinkle of nutmeg, extra cream — or simply enjoy as is.

So … is it best hot or cold?

This is where loyalties divide.

Hot rice pudding is comfort in its purest form. Soft, creamy and lightly steaming, it’s the culinary equivalent of a woollen blanket on a winter evening. The aroma of vanilla and spice is strongest when warm, and the texture is at its silkiest.

Cold rice pudding, however, becomes thicker, almost custard-like. The flavours mellow and deepen overnight in the fridge, making it an excellent make-ahead dessert or even breakfast treat.

The honest answer?

Winter evening: Hot wins.
Next-day leftovers straight from the fridge: Cold is unbeatable.

The perfect rice pudding isn’t about temperature – it’s about texture. It should be creamy but not stodgy, rich but not heavy, sweet but not cloying.