The creamiest, most delicious handmade fudge ice pops you’ve ever had—and they’re vegan! And this recipe isn’t only for ice pops; you can use it to make velvety mousse, ice cream, or other sweets, or drizzle it on top of them for a luscious sauce. Pour the mixture into an ice cream machine for smooth, chocolatey ice cream. Even the frosting is excellent! The options are limitless.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 (1 cup) servings |
Ingredients
- 3 quarts milk
- 2 tablespoons ground cinnamon
- ¼ cup butter
- 2 cups white sugar
- 1 cup heavy cream
- 4 eggs
- 1 cup uncooked white rice
Instructions
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 159 mg |
| Sugars | 45 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious !!! Best rice pudding I’ve ever made yet!!
Great rice pudding. 5 Stars. Thank you for the recipe. By Gregg L. Friedman MD
This was a delicious recipe. I added vanilla to the egg mixture. Next time I make it I will add the cinnamon at the same time as the sugar.
Recipe is great. I have a few tweaks. For thick, creamy style, I did 20-22 mins on medium heat. SUPER thick but remember your adding more milk and butter. Also I like my raisins super soft so I cooked an extra 4 minutes, also when taking off the burner I let it sit in the pot while stirring for an additional 5 minutes. I’ll add a little cinnamon on top and it will be perfect!
Awesome and quick!!! Family liked
This was amazing! I’ve been looking for a recipe that is like Kozy Shack Rice pudding and this is almost a perfect match. All I changed was I didn’t use cinnamon and I added a few teaspoons of Vanilla right at the end of cooking.
It has the best texture. I use a lot less cinnamon then the recipe calls for. It is a huge favorite wherever I take it.
We really like this creamy rice pudding. This recipe makes a huge batch. I cut the sugar and cinnamon in half and I find it plenty sweet enough. I add about 3/4 cup of raisins during the simmering and add a tsp of vanilla with the egg mixture. Rich and delish!
Delicious. Due to some others comments that it didn’t thicken I added 2 tablespoons of corn starch. I used 2% milk and half and half for the cream. It came out perfectly.
this recipe frickin’ rocks!!! I get recipes here all the time but I actually created an account just so I could leave a review about this. It does take a lot of time, I used the amount of cinnamon recommended, 2% milk, only 1 1/3 cups sugar and also added vanilla and raisins. I’m trying to not peak at the ‘nutritional values’ because the almost overflowing 9×13 pan currently in the fridge is about to be missing—wow!!
way too much milk for the amount of rice used. Was too runny, more like soup consistency. Plus, it was way too sweet. Rice was sticking to the bottom of the pan while cooking, will not waste my time giving it another try. (which took close to an hour to make) I’ll keep looking for an edible rice pudding.
Finally, a rice pudding recipe that explains how to temper the eggs, everyone should know how to do this when making rice pudding!! Great recipe!
I was nervous about the amounts based on other reviews…saying it didn’t thicken. It totally DID! YOU CAN SAFELY USE TINY CHEF’S AMOUNTS! I halved the recipe, and used 5 cups of milk rather than 6, and added 1/2 cup + 2 T. rice. Won’t do that again! We like a combo of custard and rice, but wound up with a VERY thick pudding of mostly rice. It still tasted delish! Use a short grain rice, and stir a lot whilst it cooks. (thickens and gets creamy like a risotto) Also, a lot of the water in the milk cooks off if you leave it uncovered whilst the rice is cooking, which helps thicken your pudding. Gotta go for the whole milk and heavy cream. I used only 3 egg yolks, as I do for vanilla pudding. If your eggs and cream are at room temperature they’re easier to temper. I threw in a handful of raisins for hubby when I added the tempered mixture, and 2 t. vanilla at the end of cooking. Used all the sugar…after all, it’s dessert! I did add cinnamon to rice and milk, as we like it that way. Next time I make this (and there WILL be a next time!) I’ll follow your milk and rice ingredients to a T, TINYCHEF. Thanks, and well done, you!
worst rice pudding I have ever made.
I have to believe that there is an error it the ingredients list somewhere. If you use 3 quarts of milk with one cup of rice there is just no way that this pudding will set. I did try it exactly as written. Even after reading other comments, I just could not get this recipe to work. I thought maybe the recipe meant 3 CUPS of milk instead of 3 QUARTS; but then that still did not sound right, because it calls for 2 cups of sugar which would make it awfully sweet. I have finally given up on this one; which is really too bad, as I wanted to like it.
I agree with most that the cinnamon is too much. I added an 1/8 of a tsp with the milk/rice mixture and then added more at the end. My first try came out brown. But very tasty and easy recipe.
OMG this rice pudding is sooo awesome!!! Thank you so much Tiny Chef!! I had my nephew help me with it and he cant wait to make more with me I changed a few things I only added 1/2 a tsp of cinnamon and nutmeg together while cooking and reduced the sugar to 1 1/2 cups and added raisins and 1 tsp of Vanilla at the end. I discovered however why the pudding did not thicken for me at first, in the recipe it tells you to reduce the heat to low after it boils. However if you lower it too much it cant thicken properly so watch to make sure that the pudding is still hot during the time that you have it on low otherwise as I found out it will not thicken properly. I hope that this helps those of you who tried at first and failed because this recipe definitely deserves another shot!!!
It came out more slimy than like a custard. Very weird consistency. It’s possible I didn’t do it right though.
I have made this recipe a few times. It is always thick and creamy. I have cut down on the cinnamon. I only use 1Tbsp and I add 1tsp of vanilla. Because of the other comments saying to definitely use the heavy cream and whole milk, I do and I’ve never had a problem.
Made this for dessert for Christmas dinner. Awesome! Awesome! Awesome! I did use 1%milk because that’s all we use, and only 1 cup of sugar and it was perfectly sweet for us. I made day before and let sit if fridge overnight. I would strongly recommend making this if you like rice pudding!!!
Awesome!!! My husband and I made this tonight and it is a hit 🙂 I would however cut down the amount of cinnamon and I added a 1/4 tsp. Nutmeg. Other than that it’s perfect.