This ridiculously easy rice pudding recipe is just that—ridiculously easy. This delightful sweet treat is a wonderful dessert or afternoon snack that the whole family will love. The fact that it’s quick and easy to make is a bonus.

Quick and Easy Dessert

There are so many different ways to make rice pudding, from some with a more custard-like base to others that have more of a pudding-like consistency. My husband and I like both and everything in between.

I’m always looking for quick and easy desserts because I don’t like standing at the stove too long. Granted, I do enjoy cooking, but not when it takes forever.

Since I’m into desserts that I can make without too much fuss, I make these peanut butter cookies quite often. One of the things I love about them is that they’re flourless, so they’re gluten-free.

Another dessert that’s super easy but delicious is this rice cooker pineapple upside down cake. Yes, you read that right. It’s made in the rice cooker, which is what makes it so easy. 

You put the ingredients into your rice cooker, pop the lid on, and flip the switch. A little while later, you come back to a delicious, moist cake.

We also enjoy this no-bake cherry lime pie. It’s creamy and smooth, and it has just the right balance of sweet and tart.

Ridiculously Easy Rice Pudding Ingredients

I like to combine convenience foods with other ingredients to make the process easier. No one has to know but you and me, right?

Here’s what you’ll need:

• 1 small (3.4 ounce) box of instant vanilla pudding mix
• 1-3/4 cup of cold milk
• 4 ounces of thawed whipped topping (1/2 of a small container of Cool Whip or generic brand)
• 1 teaspoon of vanilla extract (or more if you want a stronger vanilla flavor)
• 1/2 cup of raisins (or as many as you want)
• 1-1/4 cup of cooked white rice
• Dash of cinnamon

I’ve made this with a variety of types of milk. Whole milk gives it the best consistency, but I like it with almond milk as well. 

I don’t get great results with coconut milk because it doesn’t set up as well. However, if you don’t mind it being a tad runny, go for it.

This recipe serves 4 people. So if you need to make enough for more people, simply double or triple the recipe.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How to Make Ridiculously Easy Rice Pudding

Since I don’t like hunting for ingredients or equipment while I’m engrossed in the process of making the recipe, I like to have everything out. 

So line all of your tools and ingredients up on the counter to make sure you have them at your fingertips.

First, in a medium-size bowl, combine the pudding mix and whatever milk you’re using. Beat the mixture for 2 minutes with a hand mixer. 

You can use a blender if you like, but the beaters on the mixer are easy to clean. And you know I’m all about making it easy.

Secondly, fold the thawed whipped topping into the pudding. Stir it gently so you don’t deflate the airy texture of the topping.

Next, add the vanilla, raisins, and rice.

Give the mixture a good stir.

Pour it into a serving bowl or individual pudding dishes.

Refrigerate for at least an hour so the pudding can set.

If you want, you can add whipped cream before serving it, but it isn’t necessary. My husband likes it, so I add it to his.

Finally, sprinkle the cinnamon over the top. 

Serve this yummy dessert cold.

More Recipes

Rice pudding is such a wonderful dessert that goes with a wide variety of meals. I feel like it’s the perfect finish to any meal with a tomato-based sauce, such as this Italian chicken zucchini casserole.

It’s also good after eating this Mediterranean salad. The smooth, creamy sweetness of the pudding balances the zesty dressing and ingredients in the salad.

My friend Miz Helen has some wonderful recipes on her blog that you might enjoy. When you’re in the mood for something fun and yummy, try her Italian stuffed peppers.

If you’re into old-school comfort, make these delicious salmon cakes. Add a side of onion-seasoned rice and a green vegetable for a delightful mix of yumminess. 

Another seafood we love around here is this pecan crusted tilapia. The nutty, crunchy pecans that coat the fish enhance the flavor in a way that will leave you wanting more.

A family favorite is this slow cooker Mississippi pot roast. The meat is so tender it falls apart, which makes it easy to shred for sandwiches or to top mashed potatoes.

See this recipe shared at Full Plate Thursday, Weekend Potluck, and Meal Plan Monday.

Please feel free to share!