Creamy Rice Pudding Recipe

September 20, 2018 by 20 Comments
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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 rice 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 recipe for creamy rice pudding recipe from my mom. I’m pretty sure she got it from the Lion House Cookbook, but I could be wrong.
Anyway, it 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

What Can I Add to My Rice Pudding?

-If you want traditional rice pudding add the cinnamon and nutmeg.
-Some of my kids like rice pudding 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
How to make stovetop creamy rice pudding:
1- Beat together 3 eggs in a large glass or metal bowl; set aside.
2- Whisk together the dry ingredients in a large pan. Slowly stir in the milks.
3- Cook and stir over medium heat till thick; stir in cooked rice and heat through.
4- Slowly stir about 3 cups of the hot rice into the beaten eggs, mix well.
5- 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.

Creamy Rice Pudding

Yield: 12 servings

Rice Pudding

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
  • *4-6 cups cooked rice
  • 3 eggs, well beaten
  • 2 tsp vanilla
  • 1/4 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.[br]—The original recipe calls for 1 1/4 cups sugar. If you are serving this as a dessert, you could add the full amount.

© Kara
Cuisine American / Category: Dessert


This creamy rice pudding is a favorite. It is rich and creamy, and perfect any time of day!

Here’s a few more tasty pudding recipes:

Toffee and Chocolate Rice Pudding
Butterscotch Pudding
Rice Pudding with Raspberry Sauce

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


Filed Under: Breakfast, Dessert: Misc., Food, Recipes Tagged With: , ,

Comments

  1. Ray says:
    October 6, 2018 at 4:42 pm

    Best rice pudding ever!

    Reply
  2. M says:
    August 14, 2018 at 10:31 am

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

    Reply
  3. Pam says:
    July 14, 2018 at 6:06 pm

    What type of rice do you use? I have tried making rice pudding before and my rice never gets soft…

    Reply
    • Kara Cook says:
      July 16, 2018 at 11:27 am

      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.

  4. Kerri says:
    July 12, 2018 at 6:00 pm

    By far, the best I’ve made!

    Reply
  5. Mandy says:
    April 8, 2018 at 11:06 am

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

    Reply
  6. Dorothy says:
    October 3, 2017 at 6:07 pm

    Rice pudding looks amazing. Reminds me of my moms.

    Reply
  7. rosa says:
    August 23, 2017 at 1:21 pm

    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
  8. Jennette says:
    July 19, 2017 at 2:56 pm

    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
  9. Mary says:
    May 27, 2017 at 8:37 pm

    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
  10. Wendy Azevedo says:
    April 23, 2012 at 2:46 pm

    Is there a certain kind of rice you use? ~W

    Reply
    • Judy C says:
      October 15, 2017 at 12:19 pm

      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

    • Judy says:
      February 9, 2018 at 9:36 pm

      This rice pudding I excellent.
      The 3eggs make the difference
      For us. Love it

    • Kara Cook says:
      February 15, 2018 at 4:26 pm

      Thanks Judy! The eggs do give it great flavor and texture. 🙂

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