This is the creamiest rice pudding ever. It's so rich and the flavors are absolutely amazing! I'm going to be honest, up until a few months ago, rice pudding just really freaked me out. Every time my grandmother would make it, I would try it I would hate the texture of the rice. The only part I liked was the cinnamon on top. I think this was because every time I had rice pudding, it was not homemade! For some odd reason even though I wasn't the biggest fan of it, for the past week I have had such a hankering for it!! So I decided to create a homemade version. OOOMG. Let me tell you. It is ah-mazing. Seriously guys. From the vanilla flavored pudding base, to the soft rice to the cinnamon in and on top - ahhh so good.
In my recipe I added egg yolks instead of whole eggs because I thought about my chocolate pudding recipe and it calls for all yolks. It's amazingly creamy and I wanted this pudding to be as creamy as possible so that's what I used in this recipe, but only used two. Egg yolks also create an incredible amount of richness. It is just the right balance of creamy and rich without being too much.
This pudding is addicting. Sooo addicting. Taking these photos was extremely difficult because I was trying so hard not to steal spoonfuls of it (which I wound up doing anyway!). Self control? What's that?
I even had some for breakfast yesterday! It's really good warmed in the microwave just for a few seconds.
The rice acts as a natural thickener in the pudding so there is no need for cornstarch. After the first addition of milk it's going to feel like an eterrrrrnity waiting for it to thicken up and it's going to look like way too much milk but really, it's not. I was worried myself the first time I made it, but I promise it will thicken up in about 20 minutes! Just have patience.
^ I know that picture looks a little unappetizing, but look how creamy it is!
I added cinnamon into my pudding, that's optional, but it's my favorite. I also added a bit of brown sugar, which you don't normally find in rice pudding but it compliments the cinnamon flavor so well.
If you love rice pudding you will absolutely love my version! It is extremely addicting! Can't say I didn't warn ya. 😉
Creamiest Rice Pudding
- ¾ cup uncooked white rice I used minute rice
- 1 cup half and half
- 1 cup milk
- 4 tbs granulated sugar
- 1 tbs light brown sugar
- ¼ teaspoon salt
- 2 egg yolks
- 1 tbs unsalted butter
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender. Pour in half and half + ½ cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.
- Pudding can be served warm or cold. Store in airtight container for 3-4 days.
Recipe adapted from All Recipes
I made this with regular rice and it was super yummy! Easy, fast and didn't scorch as these puddings tend to do for me. Yay, great recipe =)
Is it really ok to put the sugar in and then cook the rice with it? I've never cooked rice with sugar like that. Thanks!
Heather Greene says
It's ok to put the sugar in with minute rice. If using regular uncooked rice it's best to wait until the last 10 minutes. The rice will cook quicker and you won't risk the sugar burning to the bottom of the pot.
This is the best rice pudding I ever made! Recipe instructions are clear and concise! I used all 1/2 and 1/2 and no milk. I only wanted to purchase one of the two so I opted for the 1/2 and 1/2. So rich and yummy! ?
The minute rice I bought says it cooks in 5 minutes no stirring it also says 1 cup water to 1 cup of rice is this the correct rice and how do I adjust amount of half and half and milk to 1 cup of rice
Heather Greene says
To follow this recipe here, use 3/4c of rice.
If the concern is that you'd rather use the additional dangling 1/4 cup of rice, adjust to;
1 cup uncooked white minute rice
1 1/3 cup half and half
1 1/3cup milk
5 1/3 tbs granulated sugar
1 1/3 tbs light brown sugar
1/3 tsp salt
2 big egg yolks
1 1/3 tbs unsalted butter
2/3 tsp vanilla
2/3 tsp cinnamon
Hi! I love this recipe,its absolutely amazing!!!! I actually used heavy cream in place of half and half and it came great!
I've been making this recipe for a few years now and love it. Recently I've been having issues with dairy and have switched to almond milk. I have slightly tweaked your recipe and it is just as good with vanilla almond milk.
Instant rice doubles and raw rice triples in size when cooked. Make with 1/2c long grain rice to equal 3/4c of instant rice.
I've been using your recipe for a few years now & it is hands down the best rice pudding ever. I always double the recipe because a single batch is never enough & we love the cinnamon so I just dump it in. Thanks for sharing this fab recipe.
P.S. I serve it with vanilla ice cream. The combo of hot & cold really works great together.
I made this with leftover rice. Not having an exact measurement of rice I added extra milk and eggs. When it was done cooking it was thick and creamy. Once cooled it was a block of cement. I mix in milk or cream to make it creamy again. It would be helpful if there was a picture or video showing the consistency of the pudding. I would have added more milk had I known it was going to cool into a solid mass.
The recipe states to use uncooked rice. Please follow the recipe next time before commenting. Sorry the recipe didn't work out for you with your changes, Sarah!
Heather Greene says
Rice pudding is always different between the day you make it and the following day. Rice continues to absorb available liquid over time and the rice starches floating in the pudding part continue to plump as well. No problem, you did the right thing. Just add more milk to get it to the consistency shown in the above recipe photo.
Kurt Holzmuller says
Just made this and it is absolutely perfectly delicious! I wanted a rice pudding recipe that was creamy and not "gloppy". This turned out exactly the way I wanted it. I forgot the butter..........boo, but will make sure I remember next time. it was still amazing!
I've been looking for a yummy rice pudding recipe and I found it!!! This was sooooo good! I was a little shocked by the yellow color (from the egg yolks), but the taste is delicious! I even add a little more cream when I eat it, especially after it's chilled and had time to set. Thank you for this yummy recipe 🙂
Can I make this with brown rice?
Heather Greene says
You can use brown rice, it just won't have as pleasant a texture. If you're used to eating brown rice, it likely won't be a bother.
Just made this with raisins for my dad and husband. This recipe was so easy to follow and turned out absolutely amazing! For the raisins I soaked them in a little bit ofRum Chata and Jack Daniels. Added a nice little touch for the grownups to enjoy. Thank you for such a great recipe!
Heather Greene says
Ooh boy YES! Now I need to try the Rum Chata soakeded raisins. Thanks for that idea 😀
Donna Ayers says
There really is no need to be nasty. I'm sure it was an oversight on Kayla's part. Have you ever missed something when reading...even when you have gone back?
I really like the adage, "There are lots of nice people in the world. If you can't find one, be one."
I’ll definitely be making this again. It is everything that you said it was, rich and creamy and just delicious !
Absolutely delicious!! I actually used 1/2 cup heavy cream & 1/2 cup 2% milk, along with the 1 cup of half & half. It’s chilling in the fridge now! Can hardly wait. Recipe is bookmarked & will certainly be making this again! Thank you for the awesome recipe ?
Hi. This sounds soooooo good. .Now being a good Southern girl, I'm thinking those raisins Need to soak in some good BURBON. WHEN ITS COOKED IT IS THEN CHILD FRIENDLY. SO HATERS Please don't. LOL I'm going to try that. YOU CAN HAVE A BOOZEY TASTING TREAT.
Yummm! No hate here! Lol