Creamiest Rice Pudding

Read before making: this recipe is excellent but a lot of people comment their never thickened. Let me explain how to make it perfect everything. Add rice, milk, sugar and salt to pot. Give it a stir and put the heat to medium high stirring often. Once it boils turn heat to low and cover. Then start the 60 min timer. In the meantime whisk eggs and 1/4 c hvy crm leave out. Cooking on tbe stove means the milk will rise up so keep a good eye and stir often especially towards the end. At the end of 60 mins the mixture should be thickened if not wait a little longer before adding the egg mix. I temper the eggs ( add a bit of milk mixture to eggs stirring constantly. This ensures you don’t end up with scrambled eggs) then I add the egg mix to pot again stirring constantly for about 2 mins. Turn heat off add vanilla and 1 tblsp of cold butter. The butter gives the pudding a velvety texture you’ll thank me for later. Put pudding in a 9×13 pan or Tupperware. Sprinkle with cinnamon and super important cover with plastic wrap literally on the top of the pudding the. Cover the pan or Tupperware for 8 hours in the fridge. Enjoy

Great recipe, but the cook times are off. I’m sure it’s different stove types. Took me longer but the results are delicious.

This is a fantastic recipe. My grandmother, MANY years ago, used to receive surplus food from the gov’t. She got huge bags of rice and giant cartons of powdered milk. She would double the amount of milk powder to water ratio, and add some of the cream from the top of the morning milking. This would simmer for quite some time then she topped it with brown sugar, also in the surplus, and cinnamon red hots that our parents bought for her. She always had a bowl of this in the fridge and this tastes so much like it. I made it as written, and only added a sprinkling of brown sugar on the top with the red hots.

This has been my go to rice pudding recipe for years!!! It definitely is the best and everyone wants me to make it for every holiday.

Loved this recipe. Luckily rice pudding freezes well since it is just the 2 of us.

Excellent recipe! Reminds me of old school diner rice pudding I’d have as a kid! A+

This is the best rice pudding recipe that I recall from my G-ma. Used white long grain rice, and made sure to bring whole milk to full boil before adding rice, then lowered heat and kept pot covered between stirring. Be patient and you will find the thickness increases if it cooks longer than 1 hour ( if it looks runny). It does not thicken as it cools like other puddings. I like a sprinkle of nutmeg with cinnamon on top and for company a dollop of whipped cream. Make the day before and allow to chill. Comfort food!

I make this recipe but a Little different. I use 1/2 gal whole milk and a pint of heavy cream along with 3 cinnamon sticks and vanilla and sugar. Cook for about 1 and 1/2 hours stirring constantly when it gets thicker I add two beaten eggs. Pour in Pyrex dish and sprinkle with cinnamon before serving. Be sure to throw out the cinnamon sticks. My family favorite.

Being diabetic, I used Greek yogurt and water for some of the milk (protein helps offset carbs) and Swerve for the sugar. Used leftover rice that definitely sucked up the liquid so it was setup and gorgeous after the hour in the pot. Temper the eggs, of course. The cinnamon, raisins and chopped apples added last in the pot, then choc chips to finish. Best rice pudding I’ve ever made.

This is awesome I make it all the time. It is just like grandma use to make. Now my Grandson loves it and wants me to make it tonight. Thank You.

Delicious!!! I did heavy cream for the 1/4 w egg mix, Arborio rice/ Cooke like 1.5 hrs and with 2 cinnamon sticks! Had warm bc I couldn’t wait!!!

This is my granddaughter’s absolute favorite recipe so I make sure she has it at every special gathering!! I add slightly more rice then recommended (1 1/3 cup) I would not recommend jasmine rice it completely breaks down to mush. White Long grain works best. I also increase the sugar slightly to 1 1/4 cup. Make sure you keep it covered while simmering that hour and stir frequently . I grate fresh nutmeg as well as cinnamon on top.

I always baked my rice pudding so this recipe intrigued me. It was wonderful. I put mine in two separate square glass containers and put raisins in one.

very nice recipe, very good , and easy to make

Best rice pudding ever!

I absolutely love this recipe! Made it a few times and everyone loved it! Thank You so much for sharing.

Followed this letter by letter. Ended up very runny. I was expecting creamy. Tasted fine just wasn’t the texture I expected.

So stinking delicious! I used more cinnamon, and added it to the milk/sugar/rice combination, just be cause I love it and wanted to get it layering the flavors. But whether or not you do that, the texture of this rice pudding is heavenly.

This was good, rinse the rice, cook the milk mixture until it starts to boil, then add the rice…I cooked just for an hour on low simmer…don’t cook w/raisins, put them in afterwards.

I made this for the first time today. The flavor is terrific and the texture is great. I have an electric stove, and Step 2, cooking after adding the egg mixture, took much longer than 2 minutes. All in all though, very easy and great results.

I made it as it says. It wasn’t hard at all. It is cooling now and then in the fridge over night. I did try it and it was delicious. Just enough sweetness and creamy. Rice came out perfect.