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
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.
M. Selv
Would leftover Chinese takeout white rice work for the rice?
Beth Pierce
Unfortunately most Chinese rice is long grain. It is best to use medium or short grain for this recipe.
Becca
Mmmmm I love home made rice pudding – reminds me of my childhood x
GARNET CLUTTER
LOVE THIS RICE PUDDING IS MY FAVORITE STIRING IS THE KEY TO MAKING THIS A GREAT RECIPE I SEE YOU ALSO MAKE BREADPUDDING MAY I HAVE THIS RECIPE. I WOULD LOVE THIS I’M 80 YEARS OLD AD LOVE TO COOK THAT THE ONLY WAY I CAN HAVE SOMETHING GOOD TO EAT LOL THANK SO MUCH FOR SHARING AND MAKING MY LIFE EASYER THANK YOU ALSO FOR YOUR TIME THANK GOD FOR PEOPLE LIKE YOU
Erika
Love me some rice pudding I’m German my Grandma use to make it for us grandkids it least once a week but that’s been many many years ago Grandma used to serve it with can pears or, peaches
I will be making me some rice pudding this week
Thank you so much for the recipe
Beth Pierce
You are most welcome Erika! I love rice pudding. So rich, creamy and sweet. I wish I had some right now!
Anosa
Rice pudding is one of my favourite desserts and this looks absolutely delicious. Certainly need to give it a try.
Beth Pierce
One of my favorites too! I just love it!!
Lo
One of my favorites deserts. Thank you for the recipe 🙂
Beth Pierce
You are most welcome! One of my favorites too!!
Kara
I have not had rice pudding for years……now I really fancy some
Beth Pierce
It is delicious! You should make it for yourself!!
Hailey
Yum, I love rice pudding. It’s the best winter dessert. You inspired me to make some this weekend!
Beth Pierce
You are going to love it. It is delicious!