Easy Rice Pudding

Indulge in a classic and comforting dessert with this creamy rice pudding recipe. This dish is made with simple ingredients and easy-to-follow instructions, and it will surely become a family favorite. Whether you enjoy it warm with butter, milk, and brown sugar or cold with the flavors of cinnamon and nutmeg, this recipe will quickly become one of your favorites.

I love this pudding! I would much rather have a big bowl of this than a piece of cake or a bowl of ice cream. If you are in the same boat as I, you must make this recipe. You will be thrilled with the flavor and texture of this easy recipe. Preparing it in your kitchen gives you peace of mind about the ingredients and lets you enjoy it both warm and cold.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Rice: Medium-grain or short-grain white rice. Do not rinse the rice.
• Milk: Preferably whole milk for a creamy finish.
• Butter: If using salted butter, eliminate the added salt.
• Vanilla extract: Use the pure stuff, please. It makes a big difference.

How To Make Rice Pudding

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the rice.
2. Add the milk and cook over medium-low heat until thick and creamy.
3. Temper the egg, whisk it, and add it to the rice mixture with the granulated sugar.
4. Remove the mixture from the heat and stir in the butter and the vanilla extract.

Preparation Tips

• Cook over medium-low heat, stirring constantly, so it does not burn to the bottom of the pot.
• Ensure you temper the egg so you do not end up with curdled or scrambled eggs.
• Add the ingredients in the order written in the final steps.
• If the pudding becomes too thick for your liking, add a couple of tablespoons of milk at a time until it reaches the desired thickness.

Always Temper the Egg for Rice Pudding

You don’t want to add an egg to a hot mixture without tempering it unless you are after that kind of effect, like in egg drop soup. But in this case, we want the egg to fully incorporate into the mixture, like in a pudding or a custard.

In a separate bowl, beat your egg. Now add 1-2 tablespoons of the hot liquid, whisking constantly. Once whisked in, repeat, thoroughly whisking after each addition. If the bowl is small enough to fit in the palm of your hand, you will probably begin to feel it warm. Once warm, slowly whisk into the pot. This process will prevent it from curdling and help make a smooth finish.

Customize It

• cinnamon and nutmeg
• raisins or dried cranberries
• chocolate chips
• whipped cream
• chopped almonds, walnuts, or pecans
• honey or brown sugar
• butter

More Pudding Recipes

Creamy Rice Pudding Recipe

This creamy old fashioned Rice Pudding comes together easily with fresh cooked or leftover rice.  It is so velvety and luscious it will remind you of the pudding your grandmother used to make.

4.94 from 75 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Cook Time: 40 minutes minutes

Servings: 6

Calories: 167kcal

Author: Beth Pierce

Ingredients

• ¾ cup medium grain white rice
• 1½ cups water
• ½ teaspoon salt
• 2 cups whole milk
• 1 large egg
• ¼ cup granulated sugar
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract

Instructions

• In large saucepan bring water to a boil. Add rice and salt; bring back to a boil. Turn to simmer, cover with tight fitting lid, and cook 15-20 minutes or until water is absorbed.
• Increase heat to medium low, add milk and cook until thick and creamy stirring constantly; approximately 15-20 minutes.
• In small bowl whisk egg. Add 1-2 tablespoons of the hot liquid to the egg; whisking constantly. Once whisked in, repeat again adding 1-2 tablespoons of the hot liquid to the egg; whisking constantly. Repeat if necessary thoroughly whisking after each addition until the egg mixture has warmed.
• Slowly whisk the egg mixture and sugar into the rice/milk mixture. Cook for an additional 2-3 minutes. Remove from the heat and stir in butter and vanilla extract.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 269mg | Potassium: 137mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 288IU | Calcium: 110mg | Iron: 1mg

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