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CREAMY OLD FASHIONED RICE PUDDING

This creamy, comforting, and homemade rice pudding recipe is easy.

Old Fashioned Rice Pudding

To make this recipe for rice pudding you need:

Pudding Ingredients

Nothing fancy is needed to make this classic dessert!

  • Egg: Some rice pudding recipes don’t use eggs, but I recommend it. it adds richness and helps to thicken the pudding without cooking it for long periods of time. ultimately, it gives the pudding a creamy texture.
  • White or Light Brown Sugar: Brown sugar adds a really nice flavor, but both work well.
  • Vanilla Extract
  • Ground Cinnamon
  • Whole Milk
  • Heavy Whipping Cream: A combination of whole milk and heavy cream is perfect for this recipe, but you can use whole milk alone. although this pudding is meant to be creamy and heavy cream adds lovely richness.
  • Short Grain White Rice
  • Salt

Pudding Ingredients

How to Make Rice Pudding

This recipe is all about combining all ingredients and cooking. the pudding comes together on the stove in 30 mins.

    1. Combine Egg, Sugar, Vanilla & Cinnamon: In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Set aside.

    2. Heat Remaining Ingredients: In a medium size saucepan add the rice, milk, cream, and salt. Bring to a boil over high heat.

    3. Simmer: Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.

    4. Add Rice to Egg Mixture & Whisk: Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly to temper the egg mixture.

    5. Finish Combining Until Thickened: Add the egg mixture to the saucepan with the remaining rice mixture. On low heat, stir everything together for another 5-10 mins, or until it thickens. don’t bring it to a boil. it will thicken quickly. keep in mind that it will keep thickening as it cools, that’s why you don’t want it to be too thick before you take it off heat. A touch soupy still is ok.

    6. Serve: Remove your pudding from the heat and serve it warm.

How to Make Rice Pudding

Tips for the Best Rice Pudding

  • Use Short Grain Rice: You want to use something like Arborio rice. It has more starch than long-grain rice, so it helps thicken the pudding nicely and gives a better texture.
  • Slowly Add Rice Mixture to Egg Mixture: slowly whisk your egg mixture when you add half a cup of rice into the bowl so the egg doesn’t scramble.
  • Don’t Let it Boil: Once you’re finished combining your mixtures, don’t let the pudding come to a boil. If you do, it’ll curdle. You just want to keep it over low heat until it starts to thicken. Remember that it will continue to thicken as it cools.
  • Add Raisins: Rice pudding and raisins go together like bread and butter. To make this dish even more classic and flavorful, add some in!

Can You Make Rice Pudding Ahead?

You can cook your rice in advance if you’d like to save even more time on this recipe. Let it cool, store it in the fridge a day or two ahead of time, and bring it back to a simmer on the stove before continuing with the recipe as usual.

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CREAMY OLD FASHIONED RICE PUDDING

CREAMY OLD FASHIONED RICE PUDDING

Yield: 4
Cook Time: 35 minutes
Total Time: 35 minutes

This creamy, comforting, and homemade rice pudding recipe is easy.

Ingredients

  • 1 large egg
  • 1/4 cup (52g) white or light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy whipping cream
  • 1/3 cup (65g) short-grain white rice (I used arborio)
  • Pinch of salt

Instructions

  1. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Set aside.
  2. Add the milk, cream, rice, and salt to a medium-sized saucepan and bring to a boil over high heat.
  3. Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
  4. Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
  5. Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
  6. Remove from heat and serve warm.

Notes

  • Use Short Grain Rice: You want to use something like Arborio rice. It has more starch than long-grain rice, so it helps thicken the pudding nicely and gives a better texture.
  • Slowly Add Rice Mixture to Egg Mixture: slowly whisk your egg mixture when you add half a cup of rice into the bowl so the egg doesn’t scramble.
  • Don’t Let it Boil: Once you’re finished combining your mixtures, don’t let the pudding come to a boil. If you do, it’ll curdle. You just want to keep it over low heat until it starts to thicken. Remember that it will continue to thicken as it cools.
  • Add Raisins: Rice pudding and raisins go together like bread and butter. To make this dish even more classic and flavorful, add some in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 60mgSodium: 109mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 6g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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CREAMY OLD FASHIONED RICE PUDDING
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