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You are here: Home / Recipes / Dessert / Rice Pudding

Rice Pudding

January 14, 2012 Updated September 11, 2018 37 Comments

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Hot rice pudding on a Sunday evening became a tradition when all of my children were at home.
We could polish off a pan of the steamy rice pudding in minutes.  I believe it is the flavors of cinnamon, nutmeg and vanilla that puts this on the top of our “comfort foods” list.
I delete the addition of raisins because the boys used to always ask me to “leave the flies out”.  As you wish.
This is a quick and simple recipe using left over rice and cooked on the stove top.
You will need:  2 cups milk, 2/3 cup cream (can use evaporated milk), 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon salt, 2 cups cooked cold rice, 2 eggs, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1 teaspoon vanilla.
In a medium size sauce pan, add the sugar and cornstarch.
Add salt.
Stir the ingredients together.
Add 2 cups cold milk.
and 2/3 cup cold cream.
Whisk together.  Cook over medium heat until the milk begins to steam and bubble a bit around the edges of the pan.
Add the cooked rice.
You can use any kind of left over rice.  I have used, long grain, Calrose, Jasmine, Basmati  and even short grain brown rice (which I love).  What ever you have.  I did find that the Jasmine rice didn’t hold up as well in the pudding once it had been refrigerated, but was great when eaten immediately after cooking.  My favorite is Calrose…don’t know why…it just is.
Stir over medium heat until the mixture begins to come to a light boil.
Whisk the egg yolks in a medium bowl.
I’m using a 4 cup measuring cup.
Whisk until well blended.  We are now going to temper the eggs so they don’t cook when added to the milk/rice mixture.
To temper the eggs (which means to basically warm them), slowly ladle in the hot milk rice mixture into the eggs.
Whisk constantly while pouring in the hot mixture.
Whisk is about 1/2 of the hot milk/rice mixture into the eggs one spoonful or ladle full at a time.   Don’t stop whisking.
Now slowly pour the egg mixture back into the pan with the other half of the milk and rice.
Cook over low heat stirring constantly.
At this point I trade the whisk for a wooden spoon.  The whisk makes the pudding a little foamy for my liking.  I want my pudding to be creamy.  Continue to cook over low heat stirring constantly.
This is important:  DO NOT allow to pudding to boil at this point.  Continue to cook and stir over low heat until the mixture begins to thicken.  DO NOT BOIL.  If you do bring this to a boil, the eggs curdle a bit and the pudding will no longer be creamy.
If you want to add raisins, you can do that right now.  Add 1/2 cup raisins that have been soaking in hot water and drained.  Go head add the flies if you like them.  I do.
Remove from heat and stir in the ground cinnamon.  I think I have a little more than 1/8 of a teaspoon.
That measurement is merely a suggestion.  I like cinnamon so I like a bit more.
Add nutmeg.  I love fresh grated nutmeg…always, but use what you have.  Just DON’T omit the nutmeg.
Deleting the nutmeg would offend the rice pudding and ME.
Add the vanilla.
Stir to blend the spices and vanilla.
My preference is to EAT NOW!  I think this rice pudding is best right the second the vanilla has been stirred into the pudding.  If you like your rice pudding cold, you can refrigerate it but it will become thicker and not as creamy.  You should be able to whip this pudding up in about 15 minutes or so.
Quick simple and warming.

 

When my boys (ages 25 & 29) take their first spoonful, they always respond with a mmmmmmm.  There is nothing else to say.
4.8 from 5 votes
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Rice Pudding

Creamy rice pudding spiced with nutmeg and cinnamon.  Easy stovetop recipe.

Course Dessert
Cuisine American
Keyword rice pudding
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 1/2 cup servings
Calories 175 kcal

Ingredients

  • 2 cups milk
  • 2/3 cup cream
  • 2 cups cold rice
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 eggs beaten
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla

Instructions

  1. n a medium size sauce pan add cornstarch, sugar, and salt.  Whisk in cold milk and cream.  Cook over medium heat until mixture begins to boil.  Add the rice.  Cook stirring constantly.  When mixture begins to boil, slowly add hot mixture to the beaten eggs.  Only add one spoonful at a time.  Add half of the rice/milk mixture to the beaten eggs, whisking constantly.  Slowly return the egg mixture back into the remaining rice/milk mixture.  Turn heat to low and continue cooking, without boiling, until thick and creamy.
  2. Remove pan from the heat and add cinnamon, nutmeg and vanilla.  Stir until combined.  Serve warm or cold.  Makes 8 - 1/2 cup servings.
Nutrition Facts
Rice Pudding
Amount Per Serving (8 oz)
Calories 175 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 74mg25%
Sodium 122mg5%
Potassium 110mg3%
Carbohydrates 17g6%
Sugar 15g17%
Protein 3g6%
Vitamin A 450IU9%
Vitamin C 0.1mg0%
Calcium 88mg9%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dessert Tagged With: cinnamon, nutmeg, pudding, rice

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Comments

  1. Gail Marcille says

    July 29, 2020 at 1:06 am

    5 stars
    Just wanted to tell you, that I’m an avid fan. This recipe has now gone from me making it, to my daughter who makes it, and many of my friends who make it. So I live in ontario, my daughter is in vancouver, and so it’s travelling around Canada. I just have to get my son who’s teaching esl in Ukraine to start making it (just a tad harder for him). I might have to wait till he visits me at home before teaching it to him. I’ve also had numerous requests for your ginger ale.
    Wanted to thank you, Gail

    Reply
    • Janet Barton says

      July 29, 2020 at 4:53 pm

      Thank you so much. You have just made my day…truly made my day. The rice pudding is a family favorite in my home and my grandkids love it too. It’s a definite keeper. I’m so happy you found me in Canada. My son lived in BC for a couple of years and just loved it there.

      Reply
  2. Oriana says

    July 18, 2018 at 7:15 am

    Oh my gosh! This is my first time making rice pudding, and I came across your recipe and I gotta say it’s Amazing! I swear it tastes better than the kozy shack pudding!! I will never buy rice pudding ever again! Your recipe got me hooked! I absolutely love It! Thank you so much for sharing!

    Reply
    • Janet Barton says

      July 18, 2018 at 9:32 pm

      Lol. You are so welcome. You should try fresh peaches on top! It’s killer.

      Reply
  3. Linda Sue says

    December 1, 2015 at 3:23 am

    Have you used buttermilk in rice pudding? I have some left over that I need to use.

    Reply
    • Janet Barton says

      December 1, 2015 at 4:26 pm

      I have never tried buttermilk. It depends on if you like a sour taste. I use leftover buttermilk in baking or pancakes.

      Reply
  4. Anonymous says

    August 26, 2012 at 3:32 am

    Thank you, Janet! It is wonderful! Used 2-1/2 cups of half-n-half, as well as some "golden flies", and it turned out GREAT!

    Reply
    • Janet@simplysogood says

      August 27, 2012 at 4:31 am

      I'm sure you pudding was just amazing with the 1/2 & 1/2. Golden flies are such a great addition. thanks for sharing.

      Reply
  5. Anonymous says

    August 24, 2012 at 6:12 pm

    I was going to make rice pudding tonight for the first time in…well, forever! But, your recipe looks so much better than the very simple one I had. I'm going with yours. Thank you! (P.S. I'm adding the flies, but golden flies.)

    Reply
  6. Lira says

    July 13, 2012 at 8:19 pm

    Thank you so much for this lovely recipe! I made this the other day and topped it with poached plums, and it turned out splendidly. It was so easy and everyone in the house went crazy over it. Thank you again!

    Reply
    • Janet@simplysogood says

      July 13, 2012 at 9:57 pm

      Now that just sounds divine. What a great idea. Thanks for sharing your inspiration.

      Reply
  7. Janet@simplysogood says

    June 2, 2012 at 8:34 pm

    Hi Anon, I had some issues moderating comments and accidentally deleted your question. Yes you may substitute whole milk. I used to use 2/3 canned milk and one day I didn't have canned milk, but I had cream. I loved how creamy it made the pudding. You can use whatever milk you have. I hope you love it. Thanks for commenting.

    Reply
  8. Anonymous says

    May 6, 2012 at 6:12 pm

    I'm about to make this as soon as I print the recipe and go downstairs to the kitchen…had to tell you I made a loat of cranberry bread and wow was it wonderful and so, so easy. We loved it and I plan to make another loaf this afternoon for a friend. Also, made the muesli and we had it for breakfact this morning…also yummy. Thank you so much for being such a wonderful lover of food and sharing everything with us!
    Blessings,

    Reply
    • Janet@simplysogood says

      May 7, 2012 at 3:07 pm

      I'm so glad you found my site and have tried some of the recipes. I just sent a jar of this rice pudding with my daughter who is back off to college. I hope your family enjoys it as much as we do. Thanks for your kind comments.

      Reply
  9. Sarah says

    March 1, 2012 at 4:10 pm

    I just made this last night– and oh boy! It was divine. Thank you for teaching us how to temper eggs. It makes a HUGE difference. No more egg chunks in my rice pudding EVER again!

    Reply
    • Janet@simplysogood says

      March 1, 2012 at 8:54 pm

      Hooray Sarah! I'm so glad you tried the rice pudding. I really appreciate success stores. Way to go.

      Reply
  10. Janet@simplysogood says

    February 1, 2012 at 4:54 am

    I am so sorry. That has been corrected. Yes, two eggs beaten. Thank you for bringing that to my attention.

    Reply
  11. Anonymous says

    February 1, 2012 at 12:51 am

    You list all of the ingredients except for the eggs. It looks like 2 eggs….but are you using the whole egg or just the yolks?

    Reply
  12. Janet@simplysogood says

    January 30, 2012 at 4:58 pm

    Way to kick it up a knotch.

    Reply
  13. Anonymous says

    January 30, 2012 at 1:02 pm

    I just made this with Bailey's instead of cream, added a tiny bit more egg and cornstarch, and it's AMAZING!

    Reply
  14. Janet@simplysogood says

    January 17, 2012 at 3:18 pm

    The little cups are actually used for canning. They come with glass lids, rubber rings and metal clips. They are so cute I can hardly stand it.
    They are made by "Wreck". Crate and Barrel carries several different styles. I did a web search and found them here: http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=53 Amazon also has several styles. They would make cute gifts filled with jam, jelly or curd, etc. I just can't get myself to give them away.

    Reply
    • Grum says

      March 12, 2012 at 7:18 pm

      You can also buy them directly from the Wreck company—-they are adddictive

      http://weckjars.com/

      Reply
    • Grum says

      March 12, 2012 at 7:19 pm

      You can also by them directly from Weck—- http://weckjars.com/ — I LOVE my Weck jars. (Oh, yes—-it's Weck, not Wreck)

      Reply
    • Janet@simplysogood says

      March 15, 2012 at 11:59 pm

      Thank you for the correction. I terrible at proof reading. I'll make the change. Thanks

      Reply
  15. Madeline @ThursdayNightBaking says

    January 17, 2012 at 3:01 am

    I love the little cups that you have! Where did you find these?

    Reply
  16. Janet@simplysogood says

    January 16, 2012 at 10:13 pm

    Thank you so much for doing my proof reading. That should be 1/4 teaspoon of salt. I have corrected the amount. What would I do with out such great followers.

    Reply
  17. Anonymous says

    January 16, 2012 at 8:02 pm

    The ingredients list at the very top (under the photo of the ingredients) says 1/4 CUP of salt. I don't use salt at all, normally, so I don't know appropriate amounts, but that seemed a bit excessive until I read the ingredients list at the bottom and it said 1/4 TSP of salt. That's much more believable!

    Reply
  18. Janet@simplysogood says

    January 16, 2012 at 5:31 pm

    Thank you, Jess, so much for such kind words. I hope you enjoy the rice pudding. I'm so glad you found me.

    Reply
  19. Aarthi says

    January 16, 2012 at 4:58 pm

    totally delicious

    Reply
  20. Jess Wakasugi {Life's Simple Measures} says

    January 16, 2012 at 2:53 pm

    Not sure what it is, your wonderful words describing the warm pudding or your gorgeous pictures, but I could't resist this recipe! Came across your post on Tastespotting and I pinned the recipe immeditaely, can't wait to make this! And glad to be your newest follower 🙂

    Reply
  21. Kjirsten Brynn says

    January 15, 2012 at 5:48 pm

    yum!

    Reply
  22. Janet@simplysogood says

    January 15, 2012 at 6:05 am

    You are so welcome. Thank you for the buttermilk recipe. I really enjoy
    your blog. I can't wait to try some of your recipes.

    Reply
  23. Baltic Maid says

    January 15, 2012 at 4:14 am

    This looks really good! I grew up with rice pudding. We call it "Milchreis" (milk rice) in Germany; and I love it! Thanks for sharing this. It inspired me to make this again. Thank you!!!

    Reply
    • JULIE says

      September 12, 2018 at 10:19 pm

      5 stars
      Hello JANETTE i AM GOING TO MAKE THIS TONIGHT AND USE APRICOTS FOR MY TOPPING I THINK IT WILL GO WELL WITH THE CINNAMON & NUTMEG, IT LOOKS LOVELY. WE DO NOT HAVE FRESH STONE FRUIT YES IN AUSTRALIA BUT IT WILL BE HERE IN A FEW MONTHS AND THEN I CAN TRY YOUR PEACHES. DO YOU USE POURING CREAM ? YOU ALSO MENTION THAT CARNATION MILK CAN BE USED TOO, BUT DO YOU STILL PREFER POURING CREAM. ALSO MAY I HAVE THE BLOG FOR THE BUTTERMILK RECIPE PLEASE, I CLICKED ON THE COMMENT ABOVE BY BALTIC MAID BUT IT TOOK ME TO A BITCOIN PAGE UNFORTUNATELY. THANKS FOR POSTING SUCH A COMFORTING RECIPE.

      Reply
      • Janet Barton says

        September 13, 2018 at 2:14 am

        Hi Julie, Apricots sound amazing! I prefer using pouring cream. But in a pinch carnation milk is a good substitute. I have been searching high and low for the Baltic Maid’s recipe for buttermilk. It appears she has closed down her blog (sadly). She has a facebook page, but it hasn’t been active since 2015. I will keep searching to see if I can locate that recipe. I had forgotten about it completely.

        Reply
  24. Janet@simplysogood says

    January 15, 2012 at 3:25 am

    I'm sorry you're sick Vanessa. Get feeling better soon. I'll bring
    you some right now.

    Reply
  25. Vanessa says

    January 14, 2012 at 10:57 pm

    This looks delightful! Wish I could it some right now! Instead, I'm laying in bed sick :/
    Your blog is great–keep it up! It's one of my favorites!!!

    Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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