Mini Rice Pudding for Two
This small-batch rice pudding is creamy and soft. It makes a gentle, comforting dessert for one or two people.
Cooking this for one or two saves time and reduces waste. The recipe keeps steps short and uses a single pan. Leftovers are easy to reheat or enjoy cold.
If you like other soft desserts, try a light chocolate avocado mousse or a small vanilla panna cotta for variety. Both are mild and easy to prepare.
Ingredients You’ll Need
- 1/3 cup short-grain rice (Arborio or sushi rice)
- 1 1/4 cups milk (dairy or unsweetened almond milk)
- 1 to 2 tablespoons sugar (start with 1 tbsp and taste)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon butter or mild oil (optional for richness)
- Fresh berries or mashed banana for serving (optional)
You can serve this creamy rice pudding with a small side of soft bread or a few fresh berries if you like.
Step-by-Step Recipe
- Rinse the rice briefly under cool water if you like. This is optional; rinsing removes some surface starch but can make the pudding slightly less creamy.
- In a small saucepan, combine the rice, milk, and a pinch of salt. Bring to a gentle simmer over medium-low heat.
- Lower the heat to maintain a gentle simmer. Cook uncovered, stirring every few minutes, for 20–25 minutes until the rice is very soft and the mixture is creamy. Add a little extra milk if it looks too thick before the rice is tender.
- Stir in the sugar, vanilla, and butter or oil. Cook 1 to 2 more minutes to blend flavors. Taste and add a bit more sugar if you like sweeter pudding.
- Remove from the heat. If you want an extra-smooth texture, stir vigorously or mash slightly with the back of a spoon. Serve warm or chilled and finish with cinnamon or soft fruit.
Tips and Easy Variations
Texture tips
- Use leftover cooked rice and heat with milk for an even softer result.
- Blend briefly after cooking to make the pudding silkier.
- Add a teaspoon of cream before serving for extra richness.
Diet and digestion
- Use low-fat or plant-based milk to lighten digestion.
- Reduce sugar or use a doctor-approved substitute if needed.
- Start with less sugar and adjust to taste after cooking.
Flavor swaps
- Stir in mashed banana or berry purée for fruit flavor.
- Add a little lemon or orange zest for brightness.
- Finish with cinnamon, nutmeg, or a few fresh berries.
Quick reminders
- Short-grain rice gives the creamiest texture.
- Adjust sugar to your taste and dietary needs.
- Freezing is not recommended; texture can turn grainy.
Storage and Leftovers
Fridge
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freezing is not recommended because the texture can become grainy after thawing.
Reheating
Reheat gently on the stove with a splash of milk, stirring often, or microwave in short bursts, stirring between each.
Conclusion
Try this mini rice pudding for a simple, gentle dessert that’s perfect for one or two. It’s soft, comforting, and easy to make with pantry staples.
This small-portion treat warms and soothes with little fuss and can be customized with fruit or spices to suit your tastes.
FAQ
Can I make this without short-grain rice?▶
You can use long-grain rice, but cook time may be longer and the texture less creamy. Short-grain rice gives the creamiest result.
Is it okay to use plant milk?▶
Yes. Almond, oat, or soy milk work well. Oat milk often gives a richer texture and is a good dairy-free option.
