Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and uses just a few simple ingredients. It’s ready in about 15 minutes and requires no oven or stovetop — just a microwave and a couple of mugs. The result is a creamy, custard-like pudding that tastes nostalgic and homely. Whether I make it for dessert or a comforting snack, it always hits the spot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 ml (1 cup) Milk
1 Egg
2 tbsp Caster sugar
Pinch Salt
1 tsp Vanilla extract
1/4 tsp Ground cinnamon
2 x 125 g Tubs microwave long-grain white rice
Ground cinnamon, Extra, to dust

Directions

I start by whisking together the milk, egg, caster sugar, salt, vanilla extract, and ground cinnamon in a small mixing bowl until smooth.

Then I divide the milk mixture evenly between two 350 ml microwave-safe mugs. I open one tub of microwave rice, use a fork to separate the grains, and add it to one mug. I repeat this step with the second tub of rice and mug, stirring gently to combine.

I microwave one mug at a time on 30% power for about 6 minutes, stopping halfway to give it a quick stir. The mixture should thicken slightly and set into a creamy pudding consistency by the end of cooking.

Once done, I let the mug stand for 2 minutes before serving. I dust the top with a little extra cinnamon and sometimes add a splash of milk or a drizzle of cream for extra indulgence.

Servings and Timing

This recipe serves 2.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I like to add a handful of raisins or chopped dates for a classic rice pudding twist. Sometimes I stir in a little maple syrup instead of sugar for a deeper sweetness. For extra flavour, I swap vanilla for almond extract or add a pinch of nutmeg. To make it chocolatey, I stir in a teaspoon of cocoa powder before microwaving.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I microwave on low power for 30–40 seconds, adding a splash of milk to loosen the texture. It tastes best warm but can also be enjoyed cold straight from the fridge.

FAQs

Can I use leftover cooked rice?

Yes, I can use any plain cooked rice — it doesn’t need to be the microwave kind.

Can I use a different milk?

Yes, any milk works — dairy, almond, soy, or oat — depending on what I have.

How do I stop it from curdling?

I cook it on low power (around 30%) to prevent the egg from scrambling.

Can I make it ahead of time?

Yes, but it thickens as it cools, so I just add a splash of milk when reheating.

Can I use brown rice?

Yes, but it will have a firmer texture and slightly nuttier flavour.

Can I add fruit?

Definitely. I love topping it with sliced banana, berries, or stewed apple.

Can I make it sugar-free?

Yes, I swap the caster sugar for a low-calorie sweetener or a bit of honey.

What size mugs should I use?

I use 350 ml microwave-safe mugs to give the pudding room to rise slightly.

How do I know it’s ready?

The pudding should be thickened but still soft — it will firm up a bit more as it cools.

Can I make just one serving?

Yes, I halve the ingredients and cook a single mug for about 6 minutes total.

Conclusion

I love this microwave rice pudding in a mug for how quick, cosy, and comforting it is. It’s a fuss-free way to enjoy a classic dessert without any hassle or washing up. With its creamy texture, gentle sweetness, and warm spice, it’s the perfect treat when I want something homemade and comforting in minutes.