There’s something magical about air fryer rice pudding—it’s creamy, comforting, and ridiculously easy to throw together on a whim. I discovered this little trick one evening when I had leftover rice and a serious sweet tooth. Twenty minutes later? A warm bowl of heaven, spiced with cinnamon and laced with vanilla. The air fryer works wonders here, giving it that perfect custardy texture without any fuss. No babysitting the stove, no sticky pots to scrub—just dump, stir, and let the air fryer do its thing. This recipe is my go-to when I need a quick, cozy treat that feels like a hug in a bowl.
Why You’ll Love This Air Fryer Rice Pudding
This isn’t just any rice pudding—it’s the easiest, creamiest version you’ll ever make, and here’s why:
- Speed demon: Done in 20 minutes flat—no simmering, no stirring every five minutes. Just set it and forget it (well, except for that one quick stir!).
- Creamy dreaminess: The air fryer’s magic gives it that perfect custard-like texture without any risk of scorching.
- Leftover hero: Turns that sad takeout rice languishing in your fridge into something spectacular.
- Endless tweaks: Throw in raisins, swap spices, drizzle caramel—it’s your pudding playground.
- No fancy gear: Just a bowl, a spoon, and whatever heatproof dish fits in your air fryer.
Trust me, once you try this method, you’ll never go back to the stovetop version!
Ingredients for Air Fryer Rice Pudding
Here’s everything you’ll need to whip up this cozy dessert—measurements matter here for that perfect creamy texture!
- 1 cup cooked rice (preferably leftover—day-old rice absorbs the milk better)
- 1 cup whole milk (the richer the milk, the creamier your pudding)
- 2 tbsp granulated sugar (adjust to your sweet tooth)
- 1/2 tsp pure vanilla extract (skip the imitation stuff—it makes all the difference)
- 1/4 tsp ground cinnamon (just enough for warmth without overpowering)
- 1 tbsp unsalted butter (cut into tiny pieces—those little dots melt into magic)
Ingredient Notes & Substitutions
No whole milk? No problem! Almond or oat milk works beautifully—just know it’ll be slightly less rich. Swap granulated sugar for coconut sugar if you prefer deeper caramel notes (use 1:1). Vegan? Skip the butter or use your favorite plant-based version. And about that leftover rice—it’s not just thrifty! Freshly cooked rice turns mushy, while day-old grains hold their shape while soaking up all that creamy goodness. Pro tip: Jasmine or basmati rice adds lovely fragrance, but plain white rice works perfectly too!
How to Make Air Fryer Rice Pudding
This method couldn’t be simpler—just four easy steps between you and creamy, dreamy rice pudding. I’ve made this dozens of times, and these little tricks ensure perfect results every time!
Step 1: Combine Ingredients
Grab your favorite mixing bowl (I use my trusty Pyrex one) and dump in that leftover rice. Pour the milk over it—you’ll hear that satisfying sizzle as it hits the cold rice. Sprinkle in the sugar, cinnamon, and vanilla. Now, stir like you mean it! You want every grain coated in that milky, spiced goodness. No dry pockets allowed! The mixture should look loose at this stage—that’s exactly what you want.
Step 2: Transfer to Air Fryer
Choose an air fryer-safe dish that leaves about an inch of space at the top—I use a small ceramic ramekin or a foil pan in a pinch. Pour in your rice mixture, then take that chilled butter and scatter tiny pieces across the top like you’re decorating a cake. Those butter dots will melt into golden pools during cooking, creating irresistible crispy edges!
Step 3: Air Fry & Stir
Slide your dish into the air fryer basket (careful—it’s wobbly when full!). Set it to 350°F for 15 minutes. At the 7-minute mark, pull it out—the edges will be bubbling excitedly. Give it one good stir, scraping up any caramelized bits from the bottom (those are flavor gold!). Return it to finish cooking. You’ll know it’s done when it’s thickened but still slightly jiggly in the center—like a custard!
Step 4: Serve
Here’s where personal preference kicks in! I adore it piping hot straight from the air fryer—the cinnamon scent fills my kitchen instantly. But if you prefer it chilled, let it cool completely before refrigerating for at least 2 hours. The pudding thickens beautifully as it cools. Either way, grab a spoon and dig in!
Tips for Perfect Air Fryer Rice Pudding
After making this dozens of times (and yes, burning a batch or two), I’ve learned a few tricks to guarantee pudding perfection every time:
- Stir like your life depends on it—that initial mixing ensures no clumpy rice surprises later. I use a fork to really separate the grains.
- Taste before serving—sometimes I add an extra sprinkle of cinnamon or sugar after cooking. The flavors bloom when warm!
- Add-ins wait till the end—toss in raisins or nuts after cooking so they stay plump and don’t turn into little rocks.
- Butter placement matters—those tiny dots should be evenly spaced for maximum golden, crispy coverage.
- Watch the clock—even one extra minute can turn creamy into gluey. Set that timer!
Air Fryer Rice Pudding Variations
Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to jazz up this humble dessert:
- Raisin revelry: Stir in a handful of plump raisins after cooking—they soak up the warmth without turning into little bullets.
- Spice it up: A pinch of nutmeg or cardamom alongside the cinnamon adds lovely complexity.
- Caramel drizzle: Warm caramel sauce swirled on top makes it feel downright decadent.
- Tropical twist: Swap vanilla for coconut extract and top with toasted coconut flakes.
- Chocolate dreams: Fold in mini chocolate chips at the end—they melt just enough to create ribbons of cocoa.
The beauty? You can customize it differently every time! If you enjoy sweet air fryer treats, check out these air fryer churro bites for another quick dessert idea.
Serving Suggestions for Air Fryer Rice Pudding
This pudding shines all on its own, but oh—the possibilities! I love it warm with a dollop of whipped cream melting into the cinnamon-specked surface. Fresh berries add brightness, while a dusting of nutmeg makes it extra cozy. For breakfast vibes? Top with sliced bananas and a drizzle of honey—pure comfort!
Storing & Reheating Air Fryer Rice Pudding
This pudding keeps beautifully! Pop any leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days. When reheating, add a splash of milk and stir well to bring back that creamy texture. I sometimes zap it in the microwave for 30 seconds or warm it gently in the air fryer at 300°F for 5 minutes. Pro tip: The flavors actually deepen overnight—it’s even better on day two! For more dessert inspiration, see how to make air fryer donut holes.
Air Fryer Rice Pudding Nutrition
Here’s the scoop on what’s in each comforting spoonful—but remember, these numbers dance around depending on your exact ingredients!
- Serving Size: 1/2 cup (about 4 generous spoonfuls)
- Calories: 180 (perfect for when you need just a little sweet treat)
- Sugar: 12g (mostly from that lovely milk and a touch of added sweetness)
- Fat: 5g (thank that glorious butter for the richness!)
- Protein: 4g (who knew dessert could be slightly nourishing?)
Nutritional values are estimates and vary based on ingredients/brands used. Consult a nutritionist for precise needs. Now go enjoy your pudding—life’s too short to count every calorie when cinnamon’s involved!
Frequently Asked Questions
Got questions? I’ve got answers—here’s everything I’ve learned from making (and sometimes messing up!) this air fryer rice pudding:
Can I use uncooked rice instead of leftover rice?
Oh honey, don’t do it! Uncooked rice won’t absorb the milk properly and you’ll end up with crunchy, sad pudding. Leftover rice is key—it’s already softened but still holds its shape. If you’re desperate, cook rice first, spread it on a tray to cool quickly, then proceed. But really, just plan for leftovers!
How do I prevent a skin from forming on top?
That skin’s actually my favorite part—crispy and caramelized! But if you hate it, just press plastic wrap directly onto the pudding’s surface after cooking. Or stir every 5 minutes during cooling to break up any forming skin.
Can I double this recipe?
Absolutely! Use a larger air fryer-safe dish and add 5 extra minutes to the cook time. Stir more frequently—the extra volume means heat distributes differently. I’ve successfully tripled it for potlucks! If you are interested in other ways to use your appliance, check out this guide on air fryer chicken tenders.
Why is my pudding too thick/thin?
Rice absorbs liquid differently depending on age and type. Too thick? Stir in warm milk 1 tbsp at a time. Too thin? Cook 2-3 minutes longer—it’ll thicken as it cools too.
Can I make this dairy-free?
You bet! Almond, oat or coconut milk work great—just know the texture will be slightly less creamy. Vegan butter or coconut oil substitutes beautifully for that golden top.
Creamy Air Fryer Rice Pudding Ready in 20 Minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A simple and delicious rice pudding made in an air fryer. Creamy, comforting, and easy to prepare.
Ingredients
- 1 cup cooked rice
- 1 cup milk
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 tbsp butter
Instructions
- Combine rice, milk, sugar, vanilla, and cinnamon in a bowl.
- Mix well and transfer to an air fryer-safe dish.
- Dot the top with butter.
- Air fry at 350°F for 15 minutes, stirring halfway.
- Serve warm or chilled.
Notes
- Use leftover rice for best results.
- Adjust sweetness to taste.
- Stirring halfway ensures even cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American