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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. 😉
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Creamiest Rice Pudding
Ingredients
- 3/4 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
- 1/4 tsp salt
- 2 egg yolks
- 1 tbs unsalted butter
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
Instructions
- 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 + 1/2 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 rice pudding and it was /is the creamiest and most delicious I have ever had. I added a cinnamon stick when cooking the rice to infuse more cinnamon flavor (tip I learned years ago), and it was sooo good! Thanks for sharing this recipe. It’s a keeper for sure!! Will be making for years to come!!
Can you use heavy cream instead of half and half
You can try using half heavy cream and half milk. Using only heavy cream would be way too thick in my opinion.
Heavy cream alone would be too rich and you’d also risk the dish breaking (where the fats separate and leave a greasy layer). The non-cream part of milk is also necessary to develop the flavor here.
I was looking at the recipe but didn’t see the serving size. How much does this make?
Enough to share one small tbs portion after you’ve binged on the rest 😉
4-6 servings
Yummy sigh of delightfulness. Umm… 🙂
I made this for the first time after seeing it on line and oh, I am definitely making this my first choice in rice pudding.
I made it exactly to the directions and could not ask for a better result.It was so smooth, creamy, and delicate in flavor. I will absolutely be sharing this recipe with friends. Thank you for sharing this recipe with me and others. Also, as mentioned in a previous comment, this recipe makes about six 1/2 cup servings.
Woooo! Thanks so much Mary! This is definitely one of my favorite recipes as well. I don’t make it as often as I should!
Just made this and it was delicious. Followed the recipe exactly and it turned out flawless! Husband approved!
Ithis was my first time making rice pudding. It came out pretty thick which is fine with me. Tastes great. I was confused at first as i used regular rice so was nt sure while i was boiling it to cover ornot. I just didnt cover it but i didnhave to add water sometimes to prevent the rice from sticking to the pan to much. And after everything was done i made about a pints worth and everyone liked it.
Hi, I used unsweetened almond milk for the milk…. It added an amazing flavor! Try it.
I also sprinkled some honey toasted pecans and (cooked) dried cherries in. It was so good.
Now my house smells like baked cookies! 🙂
I just made this with regular long grain white rice. It turned out great. But I cooked the rice first, 2 cups water to 3/4 cup rice, nothing else. When the rice was mostly soft I rinsed it at least twice in water to get all the starches out. Then I began your recipe. And love the texture and flavors just the way they are.
mmmm… not sure you need or want to rinse the rice starches out of this dish, pretty sure the fine rice starch helps create the silky texture.
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!
Yes.
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
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!
Cheers
Brian
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.
Sounds delicious!
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!
– Jessica
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.
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?
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!
Sounds delicious!!
– Jessica
Ooh boy YES! Now I need to try the Rum Chata soakeded raisins. Thanks for that idea 😀
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.”
Jessica, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
Thank you, Julia!
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