Updated on 03/17/2024
Homemade rice pudding beats packaged box puddings hands down.
With a new emphasis on avoiding food additives or ultra-processed foods in our house, it’s worth the time to make desserts from scratch.
It really isn’t hard to make this pudding and it definitely fits that urge we feel for comfort foods.
You can experiment with the amount of sugar you add and still get great results. In fact, as we have cut down on our daily consumption of added sugar to improve our health, this recipe comes in a bit heavy on the sweetness scale.
I love it when the pudding is still a bit warm, with sweet cinnamon sprinkled on top.
This recipe is easy to follow and produces delicious, creamy homemade rice pudding.
Homemade Rice Pudding
A step-by-step recipe for the best rice pudding you've ever eaten.
Servings: 4
Calories: 266kcal
Ingredients
For the Rice
- ½ c. white rice A soft rice like Carolina white rice is good
- 1 c. water
For the Pudding
- 2 c. whole milk 2% can be used
- ½ c. sugar
- 2 eggs
- 1 tbsp corn starch
- 1 tsp vanilla
- 2 tsp cinnamon or as much as desired
Instructions
- Cook rice in water according to package directions. Rice should be soft.
- Add milk to rice in saucepan and heat over medium low heat.
- Add sugar and stir, continuing to heat mixture and dissolve sugar.
- Beat eggs in a heatproof bowl, then beat in cornstarch.
- Scoop about 1/4 c. of rice/milk/sugar mixture into eggs, stirring with a fork to thoroughly mix.
- Pour egg mixture back into rice/milk/sugar in saucepan.
- Turn heat up to medium and cook rice pudding until mixture begins to boil steadily, using a whisk to keep the pudding moving in the pan so that it doesn't burn.
- Turn heat off and stir in vanilla. Pour pudding into large bowl or individual serving bowls. Sprinkle liberally with cinnamon. Cool.
- Keep leftovers in refrigerator.
