Homemade Rice Pudding: Step-by-Step Makes It Foolproof

You can buy rice pudding ready-made or as a mix, but nothing beats homemade rice pudding.

As the weather gets cooler, we crave comfort foods. Rice pudding is high on the list of foods that fit the comfort category.

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 rice pudding.

Homemade Rice Pudding

A step-by-step recipe for the best rice pudding you've ever eaten.
Cook Time45 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: rice pudding
Servings: 8
Calories: 266kcal
Author: A. JoAnn


  • 1 c. white rice
  • 2 c. water
  • 4 c. whole milk
  • 1 c. sugar
  • 3 eggs
  • 1 ½ tbsp corn starch
  • 1 tsp vanilla
  • 2 tsp cinnamon


  • Cook rice in water according to package directions. Rice should be soft.
    cooked rice is 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.
    cornstarch added to beaten eggs
  • Scoop about 1/2 c. of rice/milk/sugar mixture into eggs, stirring with a fork to thoroughly mix.
    warm milk is added to cup of beaten eggs and cornstarch
  • 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.
    pudding is warmed to boiling while whisking
  • Turn heat off and stir in vanilla. Pour pudding into large bowl or individual serving bowls. Sprinkle liberally with cinnamon. Cool.
    rice pudding in individual cup, sprinkled with cinnamon
  • Keep leftovers in refrigerator.

Author: A. JoAnn

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