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Creamy Rice Pudding Recipe

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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!
 
creamy stovetop rice pudding sprinkled with nutmeg
 
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. 
 
bowl of rice pudding on a blue plate
 

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.

bowl of creamy rice pudding
 

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.
 
 

Yield: 12 servings

Rice Pudding

This rice pudding is rich and creamy, and perfect any time of day!

Extra creamy rice pudding made on the stovetop.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 Tbsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 4 cups milk
  • 1 can evaporated milk
  • 4 cups cooked rice
  • 3 eggs, well beaten
  • 2 tsp vanilla
  • 1/4 tsp cinnamon & 1/4 tsp nutmeg (optional)

Instructions

  1. Beat the eggs well in a large glass bowl; set aside.
  2. 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.
  3. 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.
  4. 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 Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 191mgCarbohydrates: 37gFiber: 0gSugar: 16gProtein: 8g
© Kara
Cuisine: American / Category: Dessert: Misc.


Note: This rice pudding recipe was originally published 10/08, then updated 9/18.

Reader Interactions

Comments

  2. K

    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

    Reply

  4. Rose

    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.

    Reply

    • Kara Cook

      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. 🙂

      Reply

    • Kara Cook

      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.

      Reply

  12. rosa

    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!

    Reply

  13. Jennette

    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

    Reply

  14. Mary

    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.

    Reply

    • Judy C

      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

      Reply

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