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.
Old Fashioned Rice Pudding Recipe
I love this pudding! I would much rather have a big bowl of this than a piece of cake or bowl of ice cream. If you are in the same boat as me, you must make this recipe. You will be thrilled with the flavor and texture of this easy recipe. Preparing it right in your kitchen gives you peace of mind over the ingredients and a chance to enjoy it both warm and cold.
Easy Ingredients – Outstanding Rice Pudding
- Rice – medium grain white rice is best
- Salt
- Milk – whole is best, but 2% will work
- Egg – make it a large one
- Granulated sugar
- Butter – if using salted, reduce the amount of salt by half
- Vanilla extract – the pure stuff
Recipe Tips
- Cook over medium-low heat, stirring constantly. Don’t let this 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 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 it reaches the desired thickness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Customize It!
- cinnamon and nutmeg
- raisins or dried cranberries
- chocolate chips
- whipped cream
- chopped almonds, walnuts or pecans
- honey or brown sugar
- butter
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 the egg mixture has started to warm, you can slowly whisk it into the warm pot without worrying that you will end up with a scrambled mess.
More Dessert Recipes
Creamy Rice Pudding Recipe
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Brianne
Love me some rice pudding! I’ve never made it, but this changes everything! Can’t wait to make it. Thanks so much for the tempering tip!
Beth Pierce
You are most welcome! You should make it! So easy and scrumptious!!
Liz
Thanks so much for all the tips! Mine turned out perfectly and my husband wants me to make it again next week!
Stacie
Nothing beats the flavor of real rice pudding. You cannot duplicate that creamy, sweet goodness with the stuff from the store. I can’t wait to give this recipe a try.
Nancy
I just made this rice pudding, OMG it is delish. Thank you. I’m glad i went out and bought Goya Medium Grain Rice.
Beth Pierce
Awesome! I am so glad that you liked it! I love rice pudding!
Kris
This is a great recipe & it’s exactly like one of my go to rice pudding recipes! I either make it like this, or I have another recipe where I cook the rice in the milk and add heavy cream. Both versions are great. And you’re absolutely right about using short or medium grained rice-it makes it so creamy! I actually like to use a combination of Arborio (short grained risotto rice) and medium grained rice. Sometimes I use some evaporated milk too, which is delish. I loveeee rice pudding lol & I make it a lot, so I have a few different variations on it.
Beth Pierce
Thanks Kris! I love rice pudding too! So delicious! Thanks for all the heads up on ingredients. I wish I had some rice pudding right now for my breakfast!
Krystle
Oh yummy, this reminds me of growing up with my Grandparents. I just used cinnamon this time, but I’ve gotta try chocolate chips too!
Beth Pierce
Cool beans! Always nice to make a recipe that shares a great memory! Chocolate chips sound great!
Carole Irvine
This is the closest to my mom’s Rice Pudding recipe, except that she would ship the egg whites & fold them in before adding cinnamon &
nutmeg. We always used to fight over it. Do not like the baked one. Thanks so much for posting.
Beth Pierce
My pleasure Carole!
Annette
Can you use long grain rice please email this recipe. Love rice pudding
Beth Pierce
Do not use long grain. It will not work near as well. Please helpful hints on making rice pudding.
Raymond
I just made it. Will it thicken up as it cools? Mind seemed a bit runny. Great taste though!
Beth Pierce
Hey Raymond it will thicken a little as it cools. Did you use medium or short grain rice? Did you use 2% or whole milk? Best question yet did it thicken as it set?
Raymond
Hello Beth. I used short grain rice, and whole milk. It did thicken a bit in the fridge, but still very runny. I love the taste. I will definitely try again. Maybe I need to let it thicken more once I add the milk?
Beth Pierce
Hey Raymond! Yes cook it until it is thick and creamy. It may take a couple of minutes longer depending on how high your heat is. Don’t want it too high or it might burn. Make sure you are stirring a lot. Oh one more thing don’t rinse your rice. I know some people do before making rice for stir fry but you want the starch there so don’t rinse it.
Raymond
Thanks so much Beth for the tips! I will try again.
Nancy kulbacki
Can I use instant rice?
Beth Pierce
No. It won’t work right
Nancy
Ty!!!
Beth Pierce
My pleasure!
Sally
Why can’t we use minute rice?
Beth Pierce
I have never tried. I just saw a recipe for minute rice pudding on All Recipes. I mean you are stuck in the house. Why not try. I don’t think you are going to get the same creamy result but who knows unless you try.
Janice
Could u send this to my email also.
Thx
Beth Pierce
Done
Shirley
Can you please email me your Rice Pudding Recipe . I don’t have a printer.
Thank you very much . I greatly appreciate it.
Beth Pierce
Done!
Steve
Rice pudding has been my dessert comfort food since childhood. My family makes it like you do except we thicken ours with cornstarch and water. I can’t tell you how much because our recipe isn’t written down, plus we make a huge amount when we do! The closest to ours that’s available commercially is made by Señor Rico. That’s for when I need a rice pudding fix NOW! 😉
Beth Pierce
Thanks for the heads up! I sure do love rice pudding. I have never needed cornstarch to thicken this. It always thickens nicely. I will have to look for that Señor Rico!
Gloria Festa
I don’t have a printer ,so may I please request you send it to my e-mail ?
I would love to make the rice pudding for my great-grands for Christmas.
You wouldn’t happen to have the recipe for bread pudding too ?
If so please include that also.
Thank-you & God Bless
Beth Pierce
I just sent it via email. I hope you enjoy!
Jacqueline Delano
I also do not have a printer. Could you also email this recipe to me via email and also a bread pudding recipe. I have tried so many recipes for bread pudding and I can not seem to make it turn out like my Mom’s.
Thanks so much,
Jacque
Beth Pierce
No problem. I sent it off a little bit ago! Enjoy!
Col
Why butter. Wouldn’t that change the flavor?
Beth Pierce
I think it makes it even better however it is certainly not a key ingredient so you could easily omit it.
paula atwood
can you let me print this rice recipe , please
Beth Pierce
You should be able to print every recipe unless your system is blocking it because of advertising. I sent the recipe to your email. I hope that works for you.
Sandy
Could I please have this emailed to me . Thank you
Beth Pierce
I just sent it!
Shirley F. Adair
CaN YOU PLEASE E MAIL THIS TO ME!
Beth Pierce
Consider it done!
Kirsten
Happened to try this recipe out last week, and, THANK YOU!! I’ve tried a lot of rice pudding recipes and this is the only one I’ve ever been happy with. And not just happy, but in heaven. It’s perfect (and so simple)! Added a little cinnamon/nutmeg to mine, and plan to try it with cardamom next. Cheers!
Beth Pierce
I love your sweet comment. I am so glad that you like it. I try my best. I love cinnamon and nutmeg in mine too! Delicious!!! I could eat the whole pan!
Beth Pierce
No I have not.
Natalie
My Mom used to cook this delicious recipe, when I was a kid. Shed add the raisins, butter, cinnamon and nutmeg. Then she’d bake it in custard cups. I will try this recipe. It brings back memories.
Beth Pierce
Thanks Natalie! Enjoy! Food can be so nostalgic!
Nadia
I made and loved it.
Beth Pierce
I am so glad that you loved it!
Beth Pierce
I have never tried but I do not think it would work. It needs to be stirred quite a bit to make it creamy! I am not sure that a crock pot could maintain temperature with the lid off.
Alice
What happens if you only have long grain. What will the difference be
Beth Pierce
It will not turn out as creamy.
Frances Myers
Just made the rice pudding for lunch. The very best I have ever had. So creamy. We ABSOLUTELY loved it. Thanks so much for sharing.
Beth Pierce
My pleasure Frances! I am so glad that you liked it!
Liz
My mom use to add raisins to her pudding. I will try your recipe. It sounds so good
Beth Pierce
Thanks so much Liz! Enjoy!