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

Rice Pudding

Kara
Extra creamy rice pudding made on the stovetop.
4.78 from 22 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert: Misc.
Cuisine American
Servings 12 servings
Calories 191 kcal

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 until the mixture comes to a boil. Continue cooking for 2-3 minutes or until thickened slightly.
  • Add the rice and bring the mixture back 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: 1servingCalories: 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
Keyword creamy rice pudding
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