The Best Creamy Rice Pudding Recipe is a tried and true favorite recipe. 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 a 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.
- 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 eggs
- 1 teaspoon vanilla extract
- 1 cup cooked rice
- 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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.