Easy Rice Pudding

Best Rice Pudding

4.9 from 29 reviews

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.




  1. 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.
  2. Increase heat to medium low, add milk and cook until thick and creamy stirring constantly; approximately 15-20 minutes.
  3. 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.
  4. Slowly whisk the egg mixture and sugar into the rice/milk mixture. Cook for an additional 2-3 minutes. Turn off the heat and stir in butter and vanilla extract.

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