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.

Course Dessert

Cuisine American

Keyword how do you make rice pudding, how to make rice pudding, recipe for rice pudding, rice pudding recipe

Cook Time 40

Servings

Calories 167kcal

Author Beth Pierce

Ingredients

3/4 cup medium grain white rice
1 1/2 cups water
1/2 teaspoon salt
2 cups milk
1 egg
1/4 cup sugar
2 tablespoons butter
1/2 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

Cook over medium low heat stirring constantly. You don't want this to burn to the bottom of the pot.
Make sure you temper the egg so that you do not end up with curdled or scrambled eggs.
Add the ingredients in the order they are 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 desired thickness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition