Rice Pudding Balls

A perfect size for an anytime snack, these Rice Pudding Balls are the ideal addition to your dessert repertoire.

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Rice Pudding Balls

Cooking time PREP TIME 5 mins
Cooking time COOK TIME 10 mins
Servings SERVES 4-6
Ready in TOTAL TIME Total Time: 15 min + 1 hr refrigeration
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME Total Time: 15 min + 1 hr refrigeration


  • 2 cups Minute® Jasmine Rice & Red Quinoa Cups
  • 1/2 cup milk
  • 1/4 cup condensed milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup sugar
  • Shredded coconut (optional topping)


  • These Rice Pudding Balls are a fun twist on an all time classic!

    Step 1

  • Heat rice according to package directions.  

    Step 2

  • In a saucepan, combine the cooked rice, milk, condensed milk, vanilla extract, ground cinnamon, and salt. Cook over low heat, stirring frequently, until the mixture thickens and becomes creamy. 

    Step 3

  • Add sugar and continue cooking and stirring until the sugar is fully dissolved. 

    Step 4

  • Remove the saucepan from the heat. Transfer to a medium bowl and allow the mixture to cool completely in a refrigerator. Once cooled, start shaping the rice pudding into small balls. Wet your hands to prevent sticking. 

    Step 5

  • Roll the rice pudding mixture into bite-sized balls and place them on a parchment-lined tray. 

    Step 6

  • If using, roll the balls in shredded coconut. 

    Step 7

  • Once fully coated, place the rice pudding balls in the refrigerator for at least 1 hour to firm up. 

    Step 8

  • Serve the rice pudding balls chilled. 

    Recipe Tip

    Cocoa Powder, Powdered Sugar, and crushed nuts can also be used as toppings. 


Cooking with Coconut

Shredded coconut has longer strands, a somewhat higher moisture content, and is grated a little more coarsely. This is the perfect choice to add to sides like rice and salads, as well as baked into muffins and savory foods.

Large, thin shavings of coconut known as flaked or shaved are ideal for roasting or using inside trail mixes and granola.

Last but not least, coconut flour may be used in many baked goods like a sweet, Gluten Free alternative to cake flour. It makes for excellent, creamy brownies, cakes, and muffins without any of the carb-heavy wheat because it is a little more absorbent than wheat flour. Try some in our Triple Coconut Lime Rice Pudding. This is for all you piña colada lovers out there. This delectable dish is created by blending lime-flavored jasmine rice with creamy coconut milk. Craving chocolate? This Chocolate Almond Coconut Rice Pudding should hit the spot. Made with our Organic White Rice Cups this dessert is a great idea for a quick pick me up at the office, or an energy boost after that intense game. 

International Rice Pudding Options

Rice pudding is a global delicacy that can be found in all kinds of cultures, from Latin American to Indian and everywhere in between, if you’re wanting to switch things up in the kitchen and are looking for some global inspo, try adding one of these flavor combos to your dessert to give it a little extra taste: 

Mexican Rice Pudding: These variations, which are often referred to as “arroz con leche,” occasionally incorporate chopped nuts, raisins, dulce de leche, or cajeta. Additionally, cinnamon sticks are added to the milk or cooking water to flavor it, and they are taken out just before serving. A dash of salt is occasionally added for a little bit of balance, like in this Churro Rice Pudding.

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