Creamy Rice Pudding Recipe

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Served with cinnamon sugar or a dollop of jam, this stove top creamy 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 rice pudding sprinkled with nutmeg
I got this tasty recipe from my mom. I’m pretty sure she got it from the Lion House Cookbook, but I could be wrong.
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.
bowl of creamy rice pudding

How to make thick and creamy old fashioned rice pudding:


  • cornstarch
  • salt
  • sugar
  • milk
  • evaporated milk
  • cooked 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, cook and stir till bubbly. Add vanilla and desired spices.
That’s it! We like it served warm, but you can also serve it cold if you prefer. Store leftovers in the refrigerator.
This creamy rice pudding is a favorite. It is rich and creamy, and perfect any time of day!

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.
creamy rice pudding collage

Yield: 12 servings

Rice Pudding

Rice Pudding
Extra creamy rice pudding made on the stovetop.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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)


  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.


—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:



Serving Size:


Amount Per Serving: Calories: 228 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 62mg Sodium: 191mg Carbohydrates: 37g Fiber: 0g Sugar: 16g Protein: 8g



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


  1. 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

  2. I cook frequently and I seriously appreciate your recipes!

    This rice pudding is a new family favorite. Yum!

  3. 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. 🙂

  4. Made today best I’ve ever made it made so can I freeze & I put raisins in
    Love recipe 💚

  5. Best rice pudding ever!

  6. We have left over rice and we are most definitely gonna give this a try!

  7. 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.

  8. By far, the best I’ve made!

  9. Absolutely delicious! This recipe is a keeper, thank you!

  10. Rice pudding looks amazing. Reminds me of my moms.

  11. 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!

  12. Jennette says:

    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

  13. 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.

  14. Wendy Azevedo says:

    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. 🙂

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