Rice Pudding

Fondation OLO | Recette | Pouding au riz
the illustrated version
of this recipe

Rice pudding is perfect as a snack or dessert. Our recipe is also more economical and nutritious than the commercial version. Your little ones will love it!


  • Servings: 6
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Cost per serving: 35¢
  • Storage: 4 days in the fridge. Can’t be frozen.
  • Kitchen tools: Measuring cups and spoons, medium-size pot, wooden spoon, container suitable for the fridge, plastic wrap.
  • Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.


  • 125 ml (½ cup) rice
  • 1 litre (4 cups) milk
  • 80 ml (1/3 cup) sugar
  • 5 ml (1 tsp) vanilla
  • 1 pinch of ground cinnamon
  • 1 pinch of salt


1. Bring the milk, rice, sugar, vanilla, cinnamon and salt to a boil in a medium-size pot, stirring constantly.

2. Reduce heat and let simmer for about 35 minutes, or until the rice is cooked, stirring every 3 to 5 minutes. Be careful: milk boils over easily when heated. Make sure to keep a careful eye on the pot and remove from heat for a few seconds, if needed.

Variation: You can add raisins or any other dried fruit.

3. Turn off the heat and let cool.

4. Stir and pour into a container with a lid.

Tip: If you don’t have a container with a lid, put plastic wrap right on the top of the pudding so it doesn’t dry out.

5. Cool in fridge until the pudding is fully set (at least 2 hours) before serving.

Nutritional balance

This recipe provides foods from the following food groups:

  • Milk and alternatives

One serving of this pudding is a tasty way to add a portion of milk and alternatives to your menu.