Published: · Last Modified: by Jessica · 182 Comments · This post may contain affiliate links
Share
Pin6.4K
Tweet
Jump to Recipe Print Recipe
This is the creamiest Easy Old Fashioned Rice Pudding you will ever have. The rich vanilla flavored pudding base is infused with a hint of cozy cinnamon combined with the soft rice in every bite, it is seriously irresistible. Everyone I have ever made this homemade rice pudding with minute rice for, even rice pudding haters, instantly changed their minds after tasting this recipe!
Scroll down to the comment section to see all of the rave reviews. It truly warms my heart that you guys love this easy rice pudding recipe just as much as we do!
One reader MJ Says, "I've been using your recipe for a few years now & it is hands down the best rice pudding ever. I always double the recipe because a single batch is never enough & we love the cinnamon so I just dump it in. Thanks for sharing this fab recipe".
While developing this rice pudding recipe, I used egg yolks instead of whole eggs because my favorite chocolate pudding recipe calls for all yolks. It's amazingly creamy and rich and I was trying to replicate that texture to make this rice pudding as creamy as possible. Egg yolks also create an incredible amount of richness. This rice pudding recipe is just the right balance of creamy and rich without being too much.
Table of Contents
Why you'll love this recipe
- Creamy: The texture is unbelievably creamy, smooth and rich. The perfect pudding texture.
- Packed with flavor: This homemade pudding is so delightfully flavorful, I can guarantee you won't stop at just one bite. GUARANTEE IT!
- Extremely easy: Such an easy and simple recipe to make. The only hard part is waiting for it to thicken up while simmering!
Ingredients
- Uncooked MINUTE white rice is used in this recipe.
Substitutions & Variations
- Add raisins during the last 10 minutes of cook time.
- Boozy: Soak raisins in liquor such as rum for a few hours or until plump. Add to pudding to make rum raisin rice pudding.
- Almond milk: Make almond milk rice pudding by swapping out the regular milk and half and half for almond milk.
How to make rice pudding with instant rice
- Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt until tender.
- Pour in half and half + ½ cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, just be patient and trust the process. Once thickened, whisk in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the warm pudding mixture in with the yolks and immediately whisk rapidly to temper and prevent scrambling.
- Egg tempering troubleshooting: If you notice the eggs scrambled a bit, just push the mixture through a fine mesh strainer and strain out the egg pieces. I know, this sounds gross but it works.
- Once yolk mixture is warm, whisk into pudding mixture and stir in remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
- Pudding can be served warm or cold. Store in airtight container for 3-4 days.
Recipe FAQ
Do you need to refrigerate homemade rice pudding?
Yes, while rice pudding can be served at room temperature, please refrigerate any leftovers in an airtight container for up to 5 days.
Did you make this recipe?
Please leave a ⭐️ reviewbelow andtag @sprinkle_some_sugaronInstagram!
📋 Recipe
Easy Old Fashioned Rice Pudding
Jessica
The rich and creamy vanilla flavored pudding base is infused with a hint of cozy cinnamon combined with the soft rice in every bite, it is seriously irresistible.
5 from 2 votes
PRINT RECIPE PIN RECIPE
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings
Ingredients
- ¾ cup uncooked white MINUTE rice
- 1 cup half and half
- 1 cup milk
- 4 tbs granulated sugar
- 1 tbs light brown sugar packed
- ¼ teaspoon salt
- 2 egg yolks
- 1 tbs unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender.
Pour in half and half + ½ cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, just be patient and trust the process. Once thickened, whisk in brown sugar.
In a small bowl add egg yolks. Spoon 3 spoonfuls of the warm pudding mixture in with the yolks and immediately whisk rapidly to temper and prevent scrambling.
Egg tempering troubleshooting: If you notice the eggs scrambled a bit, just push the mixture through a fine mesh strainer and strain out the egg pieces. I know, this sounds gross but it works.
Once yolk mixture is warm, whisk into pudding mixture and stir in remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
Rice pudding can be served warm or cold.
Notes
Storage instructions: Refrigerate any leftover rice pudding in an airtight container for up to 5 days.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
See more
- Best Rice Krispie Treats Recipe
- No-Bake Baileys Cheesecake with Irish Cream Dark Chocolate Ganache and Whipped Cream
- Dark Chocolate Energy Balls
- Red Velvet Fudge
Reader Interactions
Comments
gigi says
Hi. This sounds soooooo good. .Now being a good Southern girl, I'm thinking those raisins Need to soak in some good BURBON. WHEN ITS COOKED IT IS THEN CHILD FRIENDLY. SO HATERS Please don't. LOL I'm going to try that. YOU CAN HAVE A BOOZEY TASTING TREAT.
Reply
Jessica says
Yummm! No hate here! Lol
Reply
KMP says
Absolutely delicious!! I actually used 1/2 cup heavy cream & 1/2 cup 2% milk, along with the 1 cup of half & half. It’s chilling in the fridge now! Can hardly wait. Recipe is bookmarked & will certainly be making this again! Thank you for the awesome recipe ?
Reply
Barb says
I’ll definitely be making this again. It is everything that you said it was, rich and creamy and just delicious !
Reply
Donna Ayers says
There really is no need to be nasty. I'm sure it was an oversight on Kayla's part. Have you ever missed something when reading...even when you have gone back?
I really like the adage, "There are lots of nice people in the world. If you can't find one, be one."
Reply
Viki says
Just made this with raisins for my dad and husband. This recipe was so easy to follow and turned out absolutely amazing! For the raisins I soaked them in a little bit ofRum Chata and Jack Daniels. Added a nice little touch for the grownups to enjoy. Thank you for such a great recipe!
Reply
Jessica says
Sounds delicious!!
- Jessica
Reply
Heather Greene says
Ooh boy YES! Now I need to try the Rum Chata soakeded raisins. Thanks for that idea 😀
Reply
Sam says
Can I make this with brown rice?
Reply
Heather Greene says
You can use brown rice, it just won't have as pleasant a texture. If you're used to eating brown rice, it likely won't be a bother.
Reply
Kathi says
I've been looking for a yummy rice pudding recipe and I found it!!! This was sooooo good! I was a little shocked by the yellow color (from the egg yolks), but the taste is delicious! I even add a little more cream when I eat it, especially after it's chilled and had time to set. Thank you for this yummy recipe 🙂
Reply
Leave a Reply
« Older Comments
