Best Creamy Rice Pudding Recipe

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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.

The Best Creamy Rice Pudding Recipe - A delicious Old Fashioned recipe

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 - Easy and delicious rice pudding! This is my frugal dessert recipe

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.

  1. Use medium grain rice. It stays tender through the cooking without breaking apart, which keeps the pudding from turning mushy.
  2. 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.
  3. Eggs give the rice pudding a custard texture adding to the richness and binding it all together.
  4. Temper the eggs when adding to the mixture. After adding the egg yolks, simmer gently so you don’t curdle the custard.

The Best Creamy Rice Pudding Recipe - everything you love about classic rice pudding

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satisfy your sweet tooth with this old fashioned frugal dessert!

The Best Creamy Rice Pudding Recipe

Sweet and easy to prepare, this is The Best Creamy Rice Pudding Recipe
Author: Paula
4.82 from 16 votes
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Prep Time: 12 minutes
Cook Time: 55 minutes
Total Time: 1 hour 7 minutes
Servings: 8 servings
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Ingredients

  • 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

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.

Nutrition

Calories: 218kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 119mg | Potassium: 118mg | Fiber: 1g | Sugar: 11g | Vitamin A: 369IU | Calcium: 76mg | Iron: 1mg
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13 Comments

    1. Rice pudding can be made in a rice cooker, but I’ve never made it and therefore don’t know if the measurements will work. You could, most likely, add more liquid if needed according to the rice cooker specifications.

  1. 5 stars
    This is truly the easiest ni fail creamy rice pudding that I have made & I have 70 years experience. Thank you.

  2. I always thought rice pudding was baked in a water bath. Is it not needed in this recipe?

  3. 4 stars
    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.

  4. 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.

  5. OMG this was so good. I will definitely add this to my day to day recipe box.

  6. 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

4.82 from 16 votes (14 ratings without comment)

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