~ Creamy Rich Rice Pudding ~ Yum!

Cassie *


So creamy good! We always enjoy rice pudding this time of year and last night was no exception. To me nothing says winter and holidays more than rice pudding.


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★★★★★ 1 vote
8 - 10
5 Min
45 Min
Stove Top


1 2/3 c
1/4 tsp
1 c
basmati rice
3 c
1 c
heavy cream
3/4 c
1 tsp
vanilla extract
1/2 tsp
egg yolk from large egg, slightly beaten


Step 1 Direction Photo

1In a heavy bottomed, medium saucepan or dutch oven ( I used my cast iron dutch oven. ) over medium high heat, bring rice, water and salt to a simmer. Cover and lower heat - continue cooking & stirring until all water is absorbed. 10 - 12 minutes.

Step 2 Direction Photo

2Add the cream, sugar, vanilla and milk. Stir until well combined. Whisk in the cinnamon. Simmer for 35 - 40, minutes or until just about desired thickness, making sure to stir often so as not to burn or stick.

Step 3 Direction Photo

3When the pudding is just about finished, add some of the milk mixture to the egg yolk, stirring briskly to temper, quickly stir this mixture back into the rice and cook a few more minutes.

Step 4 Direction Photo

4I removed mine while there was still a bit of liquid as it will be absorbed more as the pudding cools. Pour into a large bowl and cover with plastic wrap to avoid a skin forming on top of your pudding.

Step 5 Direction Photo

5Chill until ready to serve. I served with a dollop of whipped cream and a sprinkle of cinnamon. I also thinned down some canned cherries with lemon juice & water and added a dollop for those who preferred.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Rice/Grains
Regional Style: American