Have you ever searched and searched for the perfect recipe for a favorite food? One that exactly recreates the taste and flavor you distinctly remember? I finally found that recipe I’ve been searching for! Creamy rice pudding. It has all of the elements in all of the right proportions. Creamy. Not too sweet. Not too thick. Not too thin. And, it is easy to make!
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
I live in an area where there are many diners. Besides serving breakfast round the clock and giving huge portions, diners also serve, in my opinion, a really yummy rice pudding. For sure, the bright display of towering cakes and pies that greet customers as they enter is drool worthy. But more likely than not, I choose a bowl of creamy rice pudding. With whipped cream of course. And a cherry 🙂
Being married for almost 45 years, I have made many a bowlful of rice pudding. I have an earlier post, Rice Pudding Recipes with three different versions, all a little different and all good. But then I had this rice pudding made by a friend. I found my favorite rice pudding! Happily she shared the recipe with me and could’t wait to make it myself.
And I did.
Several times already!
How to make creamy rice pudding on the stovetop
The recipe uses common ingredients that you probably have on hand.
Begin by heating the milk and water in a pot on the stove until warm.
Stir in the rice and salt and bring to a boil.
Lower heat. Simmer, uncovered, until rice is tender, about 25 minutes. Stir frequently as a skin forms on the surface. The rice will be firm but tender with a little bite. If you prefer it softer, add a few minutes cooking time.
In a bowl, combine the eggs, sugar, and vanilla.
Stir until well combined.
Pour the egg mixture into the pot with the rice and stir.
Turn off the heat and let stand for 5 minutes.
Pour the rice pudding into a serving bowl and allow to cool. It is really hot so be careful! The pudding will thicken as it cools.
Serve warm or cold, with or without whipped cream and a cherry. Store in the refrigerator.
Try Amazon Prime 30-Day Free Trial
Creamy Rice Pudding
- 6 cups whole milk
- 2 cups water
- 1 1/2 cups long-grain white rice
- 1/2 tsp. salt
- 2 large eggs, slightly beaten
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
In a large pot, combine the milk and water, and heat until warm. Add the rice and salt and bring to a boil. Lower heat. Simmer uncovered, stirring frequently as skin forms on the surface, until rice is tender, about 25 minutes.
In a bowl, combine the eggs, sugar, and vanilla and mix well. Pour in the egg mixture into the pot with the rice. Stir a few times. Turn off the heat and let stand for 5 minutes.
Add cinnamon before serving.
Serve warm or cold.
TO DOUBLE RECIPE
Increase eggs to 3 and double all other ingredients. Makes 24 servings
You might also like these desserts…
No-Bake Raspberry Pistachio Cheesecake Parfaits
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.
Stephanie Wieland says
This may be a stupid question (sorry in advance) but are you supposed to have a lid on the pot during the 25 min cook time? I used brown rice because it was all I had, and had to stir it a lot because a skin kept forming on top (yuck)… and it’s been in there for 30’ish mins and still not soft enough for pudding. Going to keep going but just wanted to check!! ❤️
Good Morning, dear Stephanie,
No lid is required when making the rice pudding and yes, it does form a skin that needs to be stirred in rather frequently. I will go back and note that in the post.
I think brown rice will work too but it will take longer. Brown rice, if I remember correctly, takes something like 40 or so minutes to cook according to package directions, much longer than white rice.
Continue cooking and you might need to add a little extra milk if it becomes too dry.
Just two days ago I made another batch of rice pudding myself because I love this recipe.
I noted in the recipe that the rice cooked for 25 minutes will not be mushy like other recipes. Add a few extra minutes (maybe 5) if you like it super tender.
Also, after the rice is finished to desired consistency and the sugar/egg mixture is stirred in, it will be on the liquid side but will thicken perfectly as it cools.
Love, Aunt Lorrie
Hi Lorraine, rice pudding is a favorite of mine, but just could never find a recipe I liked, I have copied this one, thanks or sharing. .
I hope you give this recipe a try. We like it a lot!
Thank you for stopping by and leaving your comment. It is so good to hear from you 🙂