Search thousands of recipes reviewed by home cooks like you.

Creamiest Rice Pudding

Creamiest Rice Pudding

  • Prep

  • Cook

  • Ready In

BONNIE Q.

OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
  2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Angela Cinaglia
718
4/7/2006

I absolutely LOVE this recipe! I have made it at least 6 times now and have learned a couple tricks along the way... After trying several different things, some on my own, some according to some other reviewers, I have learned that the original ingredient suggestions are best, except I add one additional egg for extra richness/thickness. I prefer this recipe with whole milk, although I think any milk will work. The key to this recipe is in the length of time you cook it. You have to be patient! I found it works best if you bring the mixture to a boil first before starting your "1 hour" cooking time. Once you add the egg mixture, cook this until it gets to the thickness you want it... it does NOT get thicker while standing or overnight. However you take it off the stove is how thick it will be - period. So if it seems too runny to you, KEEP COOKING! Also, making the egg mixture before you begin so that it comes to room temp is also key, and then stirring constantly for about 2 minutes once you add it. Also, I think this pudding is just as good warm as it is cold. It's very versatile that way and would be great served either way. Overall this is a very easy and very affordable recipe that just turns out DELICIOUS every time! I must make it once a week now! Enjoy!

Bobbi
283
12/15/2006

This is the greatest. I needed a good rice pudding recipe for a party a freind was having, so i looked here and found this one. I figured i would try it, well my stove stopped working so I put the milk and sugar and rice in my crock pot. It turned out to be the hit of the party. So the next time i made it i did it in the crock pot again this time i waited for the milk to get warm before adding the rice and it was even better. This should be rated more than 5 stars and it is worth the wait. In the crock pot it took almost three hours but if your not in a hurry it's a great way to do it cause you don't have to babysit it.i just didn't poor the egg mixture in until it came to the thickness I wanted then after the egg mixture was in i put in on low and let it cook for 20 more minutes. it was the first thing gone at the party

DANIELA92
204
8/18/2007

I'm a rice pudding afficionado, and this is a fantastic recipe. Some recipes you see call for the rice to be cooked in water first, which is a bit easier and faster, but doesn't make for very creamy pudding. I've made this particular recipe several times and found that an hour of cooking time simply isn't enough. I cooked the pudding on VERY low heat for 80 minutes after the rice, milk, and sugar came to a low simmer. You have to be patient and check/stir the pudding often (every few minutes), or it will boil over (doesn't really hurt the pudding but makes a heck of a mess). I increased to sugar by 1/3 cup (we like our desserts sweet) and tempered the egg mixture (I only use 2 eggs or it tastes too custardy) with the cooked pudding before adding the egg mixture to the pudding. Once you add the egg mixture to the pudding, you can only cook the pudding for a few minutes; if you cook it longer than that, you will overcook the eggs, and the pudding will be more like a custard and will have a grainy consistency. The pudding does thicken slighly as it cools, but only slightly, so make sure it's as thick as you want it before adding in the eggs and chilling. This takes a bit of effort, but it's well worth it. My husband says it tastes just like our favorite rice pudding we get from a local European bakery. I wouldn't go that far, but I think by substituting heavy cream for some of the milk (a cardiac nightmare but SO good), it would be very close.