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.
Servings: 8
Calories: 266kcal
Ingredients
- 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
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 1/2 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.
