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.
- Cook the rice.
- Add the milk and cook over medium-low heat until thick and creamy.
- Temper the egg, whisk it, and add it to the rice mixture with the granulated sugar.
- 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
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
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Christie
Could you please email me this recipe. Thanks
Beth Pierce
Sure!
Jean
Thank you Beth for this good recipe. I followed the instruction and it turned out way too salty. I suggest everyone reduce the salt when cooking. I used short-grain rice and ended up adding a lot more milk. Other than that, the recipe worked great for me. I added some cinnamon and it tastes very good. Thanks again!
Beth Pierce
You are most welcome! Thanks for the tip. I love a little cinnamon in my rice pudding!! I wish I had a bowl right now!
James
Can you specify what “the hot liquid” is in the recipe? There is no mention of it besides “the hot liquid”…
Beth Pierce
You are adding a little bit of the rice milk mixture at a time to temper the egg. If you added the egg without warming it slowly it would end up as scrambled eggs.
Dianne Adams
I added raisins and sprinkled on a bit of brown sugar with the cinnamon and nutmeg – super delicious just like Mom used to make 60 years ago!!
Beth Pierce
That is so sweet. So glad that you liked it and it reminded you of good times with Mom!
Linda Vacketta
My Mom used to make rice pudding when we were kids but she cooked hers in the oven. If memory serves me right she would use a can Of Milnot evaporated milk. It was wonderful..
Beth Pierce
I bet it was wonderful. I just love rice pudding! It is so good!
Dannii
We love rice pudding. We usually make it with coconut milk too.
Natalie
I simply love rice pudding! Looks so delicious and comforting – perfect for upcoming winter.
Anita
It’s been ages since I last had a rice pudding. I tried out yours and they turn out good. I added chopped nuts and sprinkles with some cinnamon sugar, so good. 🙂
Danielle
It’s been a while since I last made rice pudding, so really keen to try your recipe! It looks yum, and I am sure it tastes even better! 🙂
Veena
Thank you for this awesome Rice Pudding recipe. Thanks for the detailed instruction to making it. The egg instructions are so very interesting and makes the pudding unique , creamy and yum.