Creamy Rice Pudding – Served with cinnamon sugar or a dollop of jam, this stove top rice pudding is a comforting treat.
Old fashioned desserts like pudding, peanut butter cookies, and apple pie can take you right back to your childhood, can’t they? Such delicious memories!
I got this tasty recipe for rice pudding from my mom. It is thick and creamy, and simply delicious every time. I’m pretty sure she got it from the Lion House Cookbook, which is full of amazing old fashioned recipes.
Anyway, the original recipe was really sweet and rich, so I adapted it so I could serve it for breakfast. It does make a wonderful dessert, just make the changes I have listed at the bottom of the post.
All of my kids are big fans of homemade rice pudding, and they request it all the time. Often times when we are having rice with dinner, I make extra just so I will have leftover rice for this recipe.
How do you thicken rice pudding?
– This recipe is thickened with eggs, and also a bit of cornstarch. Some recipes call for just cornstarch or flour as a thickening agent, but I love the richness that eggs add to the final product.
How to Make Creamy Stovetop Rice Pudding
Ingredients:
- cornstarch
- salt
- sugar
- milk
- evaporated milk
- cooked white rice (I use long grain rice)
- eggs
- vanilla extract
Beat together 3 eggs in a large glass or metal bowl; set aside. Whisk together the dry ingredients in a large pan. Slowly stir in the milks. Cook and stir over medium heat till thick; stir in cooked rice and heat through.
Slowly stir about 3 cups of the hot rice into the beaten eggs, mix well. Pour mixture back into pan, heat and stir till bubbly. Add vanilla extract and desired spices.
That’s it!
Tips for making rice pudding:
- Don’t be tempted to speed up the process by cooking on high heat. You don’t want to scorch the milk mixture.
- Slowly whisk the hot milk mixture into the beaten eggs. If you add it all at once the eggs can cook, and you’ll end up with scrambled eggs. Not good.
- I use regular long grain white rice for my pudding, because that’s what I always have on hand. But just about any type of cooked rice can be used.
How do you serve rice pudding?
We like it served warm, but you can also serve it cold if you prefer. It is traditionally served with a sprinkling of nutmeg or cinnamon, but you could also top it with some whipped cream.
How to store rice pudding:
-If you have any leftovers, store them in the refrigerator in an airtight container. It will last for 3-4 days (if you don’t eat it before then!)
-The rice tends to soak up more of the liquid as it sits in the fridge, so the pudding will dry out a bit. When you reheat it, stir in milk or cream till it is creamy again.
What Can I Add to My Rice Pudding?
-If you want a more traditional recipe, add the cinnamon and nutmeg.
-Some of my kids like it with a spoonful of jam, and fresh berries would also be tasty.
-Of course, you can always add raisins, but no one at my house will touch them with a ten foot pole.
-For an extra special treat, you can add chocolate chips, toffee bits, or a drizzle of caramel sauce.
-Of course, you can always add raisins, but no one at my house will touch them with a ten foot pole.
-For an extra special treat, you can add chocolate chips, toffee bits, or a drizzle of caramel sauce.
Here’s a few more tasty pudding recipes:
MORE DESSERT RECIPES:
- Cinnamon Donuts
- Nutella Pizza
- Peaches and Cream Recipe
- Strawberry Banana Crepes
- Easy Chocolate Mousse
- Banana Pudding Brownies
- Marshmallow Popcorn Balls
Stovetop Creamy Rice Pudding
Rice Pudding
Extra creamy rice pudding made on the stovetop.
Ingredients
- 3 Tbsp cornstarch
- ½ tsp salt
- ¾ cup sugar
- 4 cups milk
- 1 can evaporated milk
- 4 cups cooked rice
- 3 eggs well beaten
- 2 tsp vanilla
- ¼ tsp cinnamon & 1/4 tsp nutmeg optional
Instructions
- Beat the eggs well in a large glass bowl; set aside.
- Whisk together cornstarch, salt, and sugar in large pan. Slowly stir in the milks. Cook and stir over medium heat till thick. Add rice and bring to a boil.
- Slowly whisk about 3 cups of pudding into the beaten eggs. Pour mixture back into pan. Cook and stir till bubbly, then remove from heat and add vanilla.
- If desired, stir in cinnamon and nutmeg.
Notes
- If you like your rice pudding richer and saucier, use only 4 cups of rice. I usually serve it for breakfast, so I add 6 cups so it will be more filling.
- The original recipe calls for 1 1/4 cups sugar. If you are serving this as a dessert, you could add the full amount.
Nutrition
Serving: 1gCalories: 191kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 51mgSodium: 144mgPotassium: 157mgFiber: 0.2gSugar: 17gVitamin A: 191IUVitamin C: 0.002mgCalcium: 112mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Note: This rice pudding recipe was originally published 10/08, then updated 9/18.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
I love the flavor but every time I make it, it gets really dense when it cools. I have only ever had rice pudding cold, does everyone make it and sieve warm? Because when it’s warm, it is creamy as can be! I guess cutting back on n rice would stop the unwanted absorption but I’m not sure. Any thoughts?
It does get thicker as it cools, and I haven’t found a way to stop that. 🙁
You could try using a little less rice, or you can just stir some milk or cream into the cold rice pudding to get it as creamy as you like. I’ve done that on occasion and it works great!
I made it with almond milk, and since I didn’t have evaporated milk, I used a can of coconut milk. It is quite delicious! A little exotic taste, not too strong. This will be in my list of faves. Thanks!
Recipe is bomb!!!! Creamy and great! Fresh cinnamon sticks!! Yummy!! 👌🏼
So glad you loved it Brandi! And freshly ground cinnamon sticks are yummy! I should use them more often.
I make a similar rice pudding but instead of using the whole egg in the mixture I separate the yolks and whites. I’ll use the yolks in the pudding and whip the whites into stiff peaks and gently fold them into the rice pudding after it cools down a bit to lighten it up. This is the way I was taught by my mom. Definitely a family favorite
Thanks for the tip. I bet it’s extra fluffy and yummy!
I cook frequently and I seriously appreciate your recipes!
This rice pudding is a new family favorite. Yum!
NEVER knew my daughter loved rice pudding but I made it for my son in law. She said it was better than anything I ever made. She even loved the raisins. She asked if I could fit it into my Thanksgiving dinner. Of course I will. Thank you for this great recipe.
Yay, I am so glad it was such a big hit! Thanks so much for stopping by and letting me know how much your daughter liked it. What a fun addition to Thanksgiving dinner. 🙂
Made today best I’ve ever made it made so can I freeze & I put raisins in
Love recipe ????
I’ve never frozen it before, so let me know how it turns out. 🙂
Best rice pudding ever!
Thanks Ray! I’m so glad to hear it!
We have left over rice and we are most definitely gonna give this a try!
Hope you love it as much as everyone in my family. It’s such a tasty way to use up that extra rice. 🙂
What type of rice do you use? I have tried making rice pudding before and my rice never gets soft…
I usually just use regular long grain white rice. You cook the rice first, so as long as you cook it completely, it should be soft before you add it to the rice pudding. If it’s dry, I suggest adding a little more water when you cook your rice. That should fix the problem.
By far, the best I’ve made!
Yay, I am so glad to hear it! Thanks so much for stopping by and leaving a comment. I appreciate it. 🙂
Absolutely delicious! This recipe is a keeper, thank you!
Rice pudding looks amazing. Reminds me of my moms.
I just made this recipe and OMG! It is the best, its very creamy and I only use half the recipe because I didnt have that much rice. This will aways be my one and only . Love it! Thank you for sharing!
I made it using 1 cup of heavy cream, minus 1 of the cups of milk. Also added the nutmeg and cinnamon on top. Very rich and YUMMY! Lots of calories but once in a while that’s ok
I bet that was so rich and delicious! And I say you gotta live on the wild side every once in awhile! 🙂
I’ve been looking for a good reciepe for rice pudding for my husband. I read over several reciepes and yours sounds the best. I can’t wait to try it.
Hope he likes it as much as my husband does! 🙂
Is there a certain kind of rice you use? ~W
I would like to know if there is a certain kind of rice. I used a rice that when it puffs up is not very puffy. I tried it with this rice for 2 different recipes and it tastes good but is sort of dry. Before I use this recipe, I need to know what rice you are using. Thanks. JC
This rice pudding I excellent.
The 3eggs make the difference
For us. Love it
Thanks Judy! The eggs do give it great flavor and texture. 🙂