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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Emily
Our family loves to have rice pudding as dessert and this recipe turned out delicious! We will definitely be making it again!
Tammy
It’s been a while since I’ve had rice pudding! I forgot how much I love it…it’s a delicious and comforting dessert. This looks wonderful!
Carrie Robinson
This is one of my favorite comfort food desserts! 🙂 I haven’t made in forever though.
Sherry Fuller
I love this recipe. I followed the recipe exactly, and it was nice and thick. I wonder if those who are getting runny pudding are cooking it long enough and on a low enough temperature. Mine set up perfectly in the refrigerator, but we found that we like it best reheated in the microwave until it is just warm and then sprinkled with cinnamon. Wonderful! Thank you for such a great easy recipe.
Beth Pierce
You are most welcome Sherry! So glad that you liked it. We love this recipe!
Josephine
I would love to make this rice pudding. I have one request, can I make it without the egg as I am allergic to eggs. Also can I use almond milk or oat milt as I’m allergic to regular milk. Yes I know I’m a pain in the butt LOL LOL LOL
Thank you.
Beth Pierce
I have not tried making this rice pudding without the egg so I am not sure if it would still end up creamy. Maybe one of the readers will have an opinion on your changes.
Katie
Made this tonight with left over rice and it is Amazing! Honestly one of the best rice puddings I’ve ever had.
Beth Pierce
That is awesome Katie! So glad that you liked it!
Abigail
If you’re starting with cooked rice, how much do you use? Thanks!
Beth Pierce
About 2.25 cups.
Sandra Shaffer
So creamy and delicious. We love this with cinnamon. Rice pudding reminds me of my grandmother. This was “her” dessert that she would make for us. Talk about comfort food!
Katie
This looks so good! Can’t wait to try it.
Amber
This recipe is very easy to follow and make. The end result…. Delicious, creamy, rice pudding that hit the spot! Not too sweet and perfect rice consistency. Like others, I added nutmeg for even better flavor.
Beth Pierce
Thanks so much Amber! So glad that you liked it! We love it too!!
L.B.
Haven’t tried yet, would it still be good w/o egg? Thanks
Beth Pierce
I am not sure. I have not tried it that way.
Migle
It’s just perfect! I used to bought in store, but when I tried this one, I’m going to make it on my own!! Thank you for the recipe! Love it! 🙂
Beth Pierce
Thanks so much Migle! Enjoy!!
Maryna
In the recipe it says to add hot liquid to the egg but doesn’t specify what kind of liquid. Could you please clarify? Thank uou
Beth Pierce
It is the hot rice milk mixture that is on the stove cooking. I hope that makes sense. Let me know if you have any other questions.
Bee
yay… wooohooo. .. just made a successful rice pudding…
Beth Pierce
Thanks Bee! So glad that it turned out good! I do love rice pudding!
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!