Rice Pudding 

Old-fashioned creamy rice pudding at its’ best! This recipe is full of creamy, sweet, custard-like, delicious desserts that compliments any meal.

– short-grained  or long-grain rice – water – butter – 2 % milk – Divided – egg yolks –  sugar –  cornstarch – Vanilla – optional: cinnamon


– Boil the rice in water until it thickens – use the package instructions for boiling times and temperatures 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 cool the mixture) 


– 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 serving:  serve with cinnamon and whipped cream 

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