Old-fashioned creamy rice pudding at its’ best! This recipe is full of creamy, sweet, custard-like, delicious desserts that compliments any meal.
Classic Creamy Rice Pudding
Old-Fashioned Desserts are the best, like this old-fashioned peach cobbler, and pistachio fluff recipe that has been passed down for generations.
This rice pudding recipe is one that I remember from childhood and is such a nostalgic comfort food.
After dinner is over, and the dishes are cleaned and put away for what seems like the hundredth time, it’s so nice to curl up with a cup full of rice pudding. I love any dessert that tastes like custard. This rice pudding has a creamy custard texture and taste. It’s so good.
Make-Ahead and Storage:
You can make this rice pudding up to five days in advance
Store this rice pudding covered in the refrigerator
Reheat rice pudding by microwaving it until warmed through or reheat it in a saucepan or pot on the stovetop over medium heat. If rice pudding needs to be thinned out a bit, add milk by tablespoons until it is your desired consistency
What is Rice Pudding Made of?
- cooked rice, milk, sugar, eggs, cornstarch, and vanilla are the main ingredients in rice pudding
Why is My Rice Pudding Runny?
- Rice pudding is usually thickened up with the addition of eggs and cornstarch. Even though it thickens up during the cooking process, the liquid still might be a bit runny immediately after cooking. It will continue to thicken as it cools off
Is Rice Pudding Healthy?
- Rice pudding contains plenty of healthy ingredients like milk, eggs, and rice which pack a lot of protein and calcium. However, with sugar and whole milk, the dessert can also pack on calories. You can easily substitute lower-fat milk and fold in fruit for added nutritional value
What can I add to my Rice Pudding to add more flavor?
- raisins
- nutmeg
- cinnamon
- cinnamon-sugar mixture
- brown sugar
- bananas
- chocolate chips
- nuts
Are you ready to make this best rice pudding recipe? Let’s make sure you have everything you’ll need
Ingredients You’ll Need:
- short-grain or long-grain rice
- water
- unsalted butter
- milk – Divided – 2% or whole milk works best in a custard recipe
- egg yolks, beaten
- granulated sugar
- cornstarch
- Vanilla extract
- optional – cinnamon
How do you make Rice Pudding?
Grab the full recipe with instructions below in the printable recipe card
- Boil rice in a large saucepan on the stovetop in water until it thickens – use the package instructions for boiling times and temperatures
- Add butter and stir until dissolved
- Add part of the milk to the hot rice mixture – this will help cool the rice
- Add another cup of milk to the egg yolks in a separate bowl and whisk together.
- Pour the milk/egg mixture into the rice
- Bring this mixture to a boil over medium-high heat, lower the heat, and simmer without a cover for 30 minutes – stirring occasionally.
- In a small bowl, mix cornstarch with 1/4 cup of milk
- Add cornstarch mixture and sugar to the rice mixture – stir over medium/high heat until thick (about 2-3 minutes)
- Add vanilla and stir in
- Suggested – serve with whip cream and a sprinkle of cinnamon – YUM
Are you looking for old-fashioned comfort food desserts?
Try my recipe for Orange Dreamsicle Jello Salad,
Here’s a quick video to show you how I made this rice pudding recipe…
Creamy Rice Pudding {Old Fashioned Recipe}
Ingredients
- 1 cup short-grained or long-grain rice
- 2 cups water
- 4 Tbsp. butter
- 6&1/4 cups 2 % milk – Divided
- 2 egg yolks beaten
- 1&1/2 cups sugar
- 3 Tbsp. cornstarch
- 1 tsp. vanilla
- optional – cinnamon
Instructions
- Boil the rice in water until it thickens – use the package instructions for boiling times and temperatures
- *for my long grain rice, I set the temperature on high until it boiled, turned the temp. down to a simmer, placed the lid on, and cooked for 15 minutes
- Do not drain – if you’ve cooked the rice down long enough, you shouldn’t have water standing. It should be absorbed in the rice and rice will be plumped up
- Add butter and stir until dissolved
- Add 5 cups of the milk to the hot rice mixture – this will help cool the rice
- In a separate bowl, add the other 1 cup of milk to the egg yolks and whisk together
- Pour the milk/egg mixture into the rice
- Bring this mixture to a boil, lower the heat, and simmer without a cover for 30 minutes – stirring occasionally
- In a small bowl, mix cornstarch with 1/4 cup of milk
- Add cornstarch mixture and sugar to the rice mixture – stir over medium/high heat until thick (about 2-3 minutes)
- Add vanilla and stir in
- Suggested – serve with whip cream and a sprinkle of cinnamon – YUM
Notes
Storage:
store covered in a sealed container in the refrigerator for up to 5 days nutrition facts are only an estimateÂNutrition
~Melissa – KidFriendlyThingsToDo.Com
