Creamy Rice Pudding

Kathy Mecca

By
@me2yew

This is the best homemade creamy rice pudding. I grew up eating baked rice pudding, but creamy rice pudding was my favorite. I got this recipe when I was first married and it has become a family favorite - one that I make over and over and over.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I remember eating rice pudding as a kid, but it was never as creamy as this! I loved how this has a sweet custard-like consistency. And it's a snap to make.

Ingredients

2/3 c
rice
2 1/3 c
water, cold
2 tsp
cornstarch
1/2 tsp
salt
2 2/3 c
half and half
2 Tbsp
butter
1 tsp
vanilla extract
4 large
egg yolks
2/3 c
sugar

Directions Step-By-Step

1
Bring water and rice to a boil and cook until almost all of water has been absorbed.
2
Stir in cornstarch and salt.
3
Add half and half and bring to a boil, cooking over medium-high heat, stirring constantly. Boil 1 minute.
4
Remove from heat and add butter and vanilla. While butter is melting, mix together egg yolks and sugar in a 2 cup measuring cup.
5
Add hot rice mixture a little at a time to the egg yolk sugar mixture, stirring after each addition. I add about 1 cup of the hot rice mixture to bring the temperature of the egg/sugar mixture up so that the eggs don't scramble when you add it back into the pot of rice. This step is called tempering the eggs.
6
Pour the egg/sugar/rice mixture from the measuring cup back into the pot and stir. Cook over medium high heat and bring to a boil, stirring constantly. Boil one minute.
7
Remove from heat and pour rice pudding into a bowl to cool. Serve warm or refrigerate.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: French