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4.67 from 6 votes

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


  • 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


  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.