Bailey’s Rice Pudding

I recently went to NYC for 6 weeks and was addicted to rice pudding. There was a shop near my airbnb called ‘Rice to Riches’ and they specialize in only rice pudding. It was run like an ice cream shop, with at least 20 different flavours! I knew I had to try my hand at it when I got home. The best thing about this recipe is that it’s simple and everything is cooked in one pot to limit the clean-up!

Recipe adapted from:


Serves: 4-6


  • 1 cup water
  • 3/4 cup rice (short grain)
  • 1 & 1/2 cup skim milk
  • 1/4 tsp salt
  • 1/4 cup white sugar
  • 1/2 cup Bailey’s


  1. In a saucepan on high heat, boil 1 cup of water. Once the water boils, add rice in  and turn heat down to low. Stir and put the lid on. Let the rice simmer until soft, stirring occasionally (~15mins).
  2. Add 1 & 1/2 cup of skim milk, 1/4 tsp salt and 1/4 cup white sugar to the pot. Stir occasionally over medium heat until the texture is like rice pudding (thick and creamy).
  3. Add 1/2 cup of Bailey’s and stir. Rice pudding is done when it’s thick and creamy. You can adjust the amount of sugar and Baileys at this time to taste.
    Let cool and refrigerate. Serve cold. Enjoy!
  4. (For a bit of extra kick, you can drizzle some more Bailey’s over just before serving)


  • If the rice pudding seems a bit dry after taking it out of the fridge, just add a little more milk and mix it around.
  • A few other flavours to experiment with in the future: hazelnut, tiramisu, raspberry, cookies and cream/oreo, original (see original recipe this was adapted from – they used butter and raisins).

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