The Best Creamy Rice Pudding Recipe is a family favorite recipe. Sweet and creamy this is a simple one-pot dessert. Add granola for an easy breakfast.
This is the kind of dessert recipe to make when you’re short on money and you don’t have a lot of energy.
Rice pudding is creamy, soothing, and one of my all-time favorite dessert recipes. Satisfy your sweet tooth with this old-fashioned, frugal dessert.
How do you make The Best Creamy Rice Pudding Recipe? I’m going to give you all the tips here!
The Best Creamy Rice Pudding Recipe
There are simple ingredients in rice pudding, but a few tips on which ingredients to use so you’re outcome is the best it possibly can be.
- Use medium grain rice. It stays tender through the cooking without breaking apart, which keeps the pudding from turning mushy.
- I used a combination of heavy cream and whole milk which I think lends to a more creamy rice pudding. Using all cream tends to give a fatty mouth-feel, whereas, using just whole milk is not quite rich enough. The combination used below in this recipe is ideal, in my opinion.
- Eggs give the rice pudding a custard texture adding to the richness and binding it all together.
- Temper the eggs when adding to the mixture. After adding the egg yolks, simmer gently so you don’t curdle the custard.
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The Best Creamy Rice Pudding Recipe
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Save To Your Recipe BoxIngredients
- 1/2 cup heavy cream
- 1 and 1/2 cup milk can use whole, 1%, 2%, or almond milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rice cooked
Instructions
- Preheat oven to 350 degrees F.
- Spray 8x8 inch casserole dish with non-stick spray or grease with solid vegetable shortening.
- In a small saucepan over medium heat, scald heavy cream and milk.
- Add sugar to milk and stir until it's dissolved.
- Stir in salt.
- In another bowl, whisk eggs.
- Stir rice into milk mixture.
- Temper eggs with milk. (Gradually add a ladle of milk at a time until eggs come up to temperature and won't cook when hot milk is added.)
- Add all milk and stir.
- Stir in vanilla.
- Pour into the 8x8 inch baking dish.
- Bake at 350 degrees for 55 to 60 minutes until set and lightly browned on top.
- Serve hot.
- Cover tightly and store leftovers in the refrigerator.
Notes
Nutrition
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Betty says
I always thought rice pudding was baked in a water bath. Is it not needed in this recipe?
Paula says
No ma’am. I’ve never heard of that with rice pudding. We’ve always baked our without.
Mickey says
Cannot wait to try this.
Martin says
My Nana’s old recipe, which was creamy and delicious as heck, used nothing but pudding rice, full fat milk or jersey milk, a bit of caster sugar and a vanilla pod. Eggs do nothing for rice pudding at all imo.
Eff says
Can you use cooked brown rice for this recipe?
Paula says
I don’t like brown rice in rice pudding. It’s too ‘earthy’ tasting to me.
G. says
I make my husband’s aunt’s version. I use 1%milk and some 1/2 and 1/2 . It also calls for more eggs and a bit of cornstarch. I added my own twist… some nutmeg to the pure vanilla extract her recipe calls for. Lots of flavor with that combo.
Thomas Coleman says
OMG this was so good. I will definitely add this to my day to day recipe box.
Barbara Sanford says
My husband loves this desert and when I tried to make it, it came out awful! I’m going to try your recipe and see what he thinks. By the way could you post a great recipe for Bread Pudding and the brandy sauce.
Thanks,
Barbara from California