Creamy Rice Pudding

Kathy Mecca


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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 2/3 c
  • 2 1/3 c
    water, cold
  • 2 tsp
  • 1/2 tsp
  • 2 2/3 c
    half and half
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 4 large
    egg yolks
  • 2/3 c

How to Make Creamy Rice Pudding


  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.

Printable Recipe Card

About Creamy Rice Pudding

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

Show 4 Comments & Reviews

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