This is the creamiest Easy Old Fashioned Rice Pudding you will ever have. The rich vanilla flavored pudding base is infused with a hint of cozy cinnamon combined with the soft rice in every bite, it is seriously irresistible. Everyone I have ever made this homemade rice pudding with minute rice for, even rice pudding haters, instantly changed their minds after tasting this recipe!
Scroll down to the comment section to see all of the rave reviews. It truly warms my heart that you guys love this easy rice pudding recipe just as much as we do!
One reader MJ Says, "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".
While developing this rice pudding recipe, I used egg yolks instead of whole eggs because my favorite chocolate pudding recipe calls for all yolks. It's amazingly creamy and rich and I was trying to replicate that texture to make this rice pudding as creamy as possible. Egg yolks also create an incredible amount of richness. This rice pudding recipe is just the right balance of creamy and rich without being too much.
Why you'll love this recipe
- Creamy: The texture is unbelievably creamy, smooth and rich. The perfect pudding texture.
- Packed with flavor: This homemade pudding is so delightfully flavorful, I can guarantee you won't stop at just one bite. GUARANTEE IT!
- Extremely easy: Such an easy and simple recipe to make. The only hard part is waiting for it to thicken up while simmering!
Ingredients
- Uncooked MINUTE white rice is used in this recipe.
Substitutions & Variations
- Add raisins during the last 10 minutes of cook time.
- Boozy: Soak raisins in liquor such as rum for a few hours or until plump. Add to pudding to make rum raisin rice pudding.
- Almond milk: Make almond milk rice pudding by swapping out the regular milk and half and half for almond milk.
How to make rice pudding with instant rice
- Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt until 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, just be patient and trust the process. Once thickened, whisk in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the warm pudding mixture in with the yolks and immediately whisk rapidly to temper and prevent scrambling.
- Egg tempering troubleshooting: If you notice the eggs scrambled a bit, just push the mixture through a fine mesh strainer and strain out the egg pieces. I know, this sounds gross but it works.
- Once yolk mixture is warm, whisk into pudding mixture and stir in 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 FAQ
Yes, while rice pudding can be served at room temperature, please refrigerate any leftovers in an airtight container for up to 5 days.
Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
Easy Old Fashioned Rice Pudding
Ingredients
- ¾ cup uncooked white MINUTE rice
- 1 cup half and half
- 1 cup milk
- 4 tbs granulated sugar
- 1 tbs light brown sugar, packed
- ¼ teaspoon salt
- 2 egg yolks
- 1 tbs unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon 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 + 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, just be patient and trust the process. Once thickened, whisk in brown sugar.
- In a small bowl add egg yolks. Spoon 3 spoonfuls of the warm pudding mixture in with the yolks and immediately whisk rapidly to temper and prevent scrambling.
- Egg tempering troubleshooting: If you notice the eggs scrambled a bit, just push the mixture through a fine mesh strainer and strain out the egg pieces. I know, this sounds gross but it works.
- Once yolk mixture is warm, whisk into pudding mixture and stir in 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.
- Rice pudding can be served warm or cold.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Erica Roberts says
Can this be frozen? To save some for later?
Suzanne says
Looks amazing, and can't wait to try! And I'll be putting in the same glass dishes. They were my grandma's and she bought them individually with peanut butter in them! 🙂
Jessica says
These are my grandmother's glass dishes too! 🙂
Sandy Travis says
If you use leftover rice that is already cooked, how much would it call for?
sanda bestulic says
I made it today for my husband Milan who loves rice pudding. At the end I had beaten the egg whites and folded them into the cooled pudding. It made it even better and besides, it's a shame to throw away the whites. Thank you for the wonderful recipe!
Jessica says
That's good to know and you're welcome! 🙂
sumschmitz says
So the end result makes how much pudding? I'm going to a potluck and wonder if I should double the recipe.
Jessica says
I'm not sure exactly how much it makes, but it makes enough for about 4-6 generous servings. I would double the batch for a potluck (I doubled this recipe for Easter and it was more than enough, especially when there are other desserts!) When I double this recipe though, I do it in separate batches because I have found that when I double it together it doesn't come out as good. Hope this helps! 🙂
Sally Mugglin says
i am making this now, does anyone know at what point I should add raisins?
Sitina says
For extra goodness, soak the raisins in rum until they plump (drain) then add at the end
Debra says
Yum!
Heather Greene says
Perfect! Rum soaked raisins do add extra flavor but make sure when you drain the excess rum, you drink it.
Misty says
Just tried this recipe...hands down the best rice pudding!!
Rhaina says
I made this recipe at the insistence of my husband who loves rice pudding. (Only he required that I add raisins) I myself had never tasted rice pudding. I just couldn't grasp the concept. I mean rice is for dinner, pudding is a dessert you can't mix the two right? Wrong! Boy was I wrong.
As others have commented I tasted right from the pan and I was an instant fan! It was delicious. Thanks so much for sharing.
Jessica says
I know, right?! I always thought the same thing and this is the recipe that changed everything for me! Lol, too funny. I'm so glad you guys loved it, Rhaina!
Heather Greene says
Rice Pudding is well known in the diner circuit. A menu staple that has been around for decades, if not a century, and is traditionally one of the free deserts offered for free with a meal. Pure comfort food 😉
JM says
Hop online and check out oriental rice desserts. You’ll be amazed.
Kiva says
this is the best rice pudding recipe I've ever come across! I followed the directions except I doubled the white sugar. I will be making this often...so good!!
Jessica says
That's so great to hear! Thank you and thanks for reporting back! 🙂
Niki says
I agree!, except I added Real Whipping Cream instead of Half & Half. It was fabulous. ?
Niki says
BTW-I added raisins during the last 10 minutes of cooking. Thank you for the best Rice Pudding recipe EVER!!?
Jessica says
You are so welcome!!
Jessica says
Yum, I'm sure it was extra rich!
Maryanne says
This is the BEST Rice Pudding EVER ! I found the directions PERFECT . I at first tasted it and then could not stop eating it right out of the pan! Thank You!
Jessica says
That's awesome! I'm so happy you liked it. Now you have me craving it! 🙂
Heather Greene says
3 cups of rice would require quadrupling the recipe.
If you'd like to make a huge batch like that, it might be easiest to bake it in the oven.
Melanie says
Hi in recipe what does she mean by half and half
Sam says
Half & half. Half & half is half & half. You can buy it in cartons in the grocery store. It's basically halfway between milk and heavy cream.
Jessica says
Exactly! Thanks so much for helping out, Sam!
Kim Brainard says
Hi Jessica, just saw your recipe while looking up rice pudding. Just a note to those wondering what half and half is. It's half milk and half cream. Do not buy fat free it's full of icky stuff. Simple answers are usually the best! I'm sure I'll enjoy your recipe!
Karen says
In Canada Half & Half is referred to as Cereal Cream. 10% Milk fat
Sandra Holt says
10% is awesome. USA heavy cream is maybe 5%?
Door895 says
US heavy cream is 35% cream is about 28% whole milk is 3.5% - that's why its called half & half. Half milk and cream gets you to about 15%
Heather Greene says
Door is right!
Heather Greene says
Will you be getting USA 1/2&1/2 now that Nafta was changed? More fat but less sugar than Cereal Cream, not by much tho may be of interest to diabetics.
Rodney says
You can make your own half and half by mixing one Tbsp of melted butter in a cup of milk.
Ksren says
Thr rice pudding
JM says
Half cream, half milk.