Rice Pudding Recipe
Creamy, easy, and homemade, this Rice Pudding Recipe is the ultimate comfort food you can whip up on the stovetop in under an hour—no fancy tools required.
Ingredients
- 1 cup medium-grain rice like Calrose or Arborio for a custardy bite
- 4 cups whole milk or 2 cups milk + 2 cups half-and-half for extra richness
- ⅓ cup granulated sugar adjust to taste; brown sugar works beautifully
- 1 large egg room temperature, whisked—this makes it extra creamy
- 1 teaspoon pure vanilla extract real vanilla, please!
- 1 teaspoon ground cinnamon plus extra for serving
- ¼ teaspoon fine salt
- Optional a pinch of freshly grated nutmeg
Instructions
- In a medium saucepan over medium heat, combine rice, milk, and salt. Stir gently to separate grains—use a wooden spoon for best results.
- Bring just to a simmer, then reduce heat to low. Cover partially and let it cook for 20–25 minutes, stirring every 5 minutes so nothing sticks.
- While the rice cooks, whisk the egg and sugar together in a small bowl until pale and frothy. This step ensures a silky finish, rather than curdled clumps.
- Once the rice is tender and the mixture is creamy, remove the pan from heat. Slowly pour about ½ cup of the hot rice mixture into the egg-sugar bowl, whisking constantly—tempering the egg prevents scrambling.
- Return the egg-infused mix to the saucepan, stirring vigorously. Place back on low heat and cook for 2 more minutes until thick enough to coat the back of a spoon. Stir in vanilla extract, cinnamon, and nutmeg (if using). Taste and add more sugar or spice as you fancy.
- Transfer to serving bowls or a single dish. For best results, chill uncovered for 15 minutes, then cover and refrigerate another 30. Serve with an extra dusting of cinnamon or a drizzle of honey.
Notes
For ultra-creamy rice pudding, don’t skimp on the stirring—those gentle strokes coax out the starches. If you spot a thin film on top after chilling, whisk or stir briskly—it blends right back in. My grandma always used leftover long-grain rice; it works perfectly well if you don’t mind a slightly looser texture. Feel free to sweeten with maple syrup or honey for a more natural twist.
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