Real Recipes From Real Home Cooks ®

creamy rice pudding

★★★★★ 1
a recipe by
Kathy Mecca
Annville, PA

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 @kitchencrew
★★★★★ 1
serves 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For creamy rice pudding

  • 2/3 c
    white rice
  • 2 1/3 c
    water, cold
  • 2 tsp
    corn starch
  • 1/2 tsp
  • 2 2/3 c
    half and half
  • 2 Tbsp
  • 1 tsp
    vanilla extract
  • 4 lg
    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 the water has been absorbed.
  • 2
    Stir in corn starch 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.

Categories & Tags for Creamy Rice Pudding: