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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: 4
Calories: 266kcal
Author: A. JoAnn

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.
    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 1/4 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.