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.
Hailee says
I am so glad I came across this recipe. I have been searching for years for a rice pudding that was like my grandmas and this is it! It's so creamy and delicious.
Thanks for sharing:
Jessica says
This makes me so happy that you found a recipe like your grandmother's! <3 Thanks so much, Hailee!
Pauline says
I have always uses my mother's recipe for rice pudding, but was enticed by the great comments to try this one. Wow! Absolutely divine and when I served it at book club, it was a winner. I did add raisins and a drip of vanilla. Thank you so much!
Jessica says
Yay, that's so great to hear, Pauline! I'm happy this rice pudding went over well at your book club! 🙂
wendy says
I have been thinking of rice pudding for weeks, do not know why. Your recipe looks delicious ,gonna give it try.
Jessica says
Yes! That is essentially what half and half is so that is a perfect substitution! 🙂
Theresa S Kern says
I made this tonight for my husband and added nutmeg. It was wonderful. I've made Rice pudding before but the brown sugar made a difference.
Jessica says
Nutmeg sounds like a yummy addition. I agree, brown sugar makes a HUGE difference, it gives it a richer flavor.
Ron says
Use fresh ground nutmeg, makes a real flavor difference. Ratio is 25% (1/4 tsp fresh ground = 1 tsp pre-ground).
Rene Torregrossa says
I love rice pudding. Usually, I make extra rice for leftovers to use in rice pudding. It's great for breakfast, lunch, and dessert.
Gertie says
The recipe was perfect! Your recipe was my first attempt at making rice pudding and it couldn't have turned out better! Delicious...thank you 🙂
Jessica says
That's so amazing to hear! You just made my morning. 🙂
Tina says
Thank you for this rice pudding recipe. We love it. It has taken me 30 years to finally find a rice pudding recipe that comes out amazing!
Jessica says
You're very welcome, Tina! I'm so glad you found a recipe you love! 🙂
Michelle says
The taste is really really good but mine got so thick it wasn't pudding anymore. I followed the directions exactly except used Uncle Bens white rice. What went wrong?
Jessica says
So sorry that, that happened, Michelle! I've only made this recipe with minute rice so I'm unsure what happened. I think maybe the rice soaked up too much of the liquid, maybe try adding more liquid next time or stick to minute rice.
George says
What is half and half?
Jessica says
Half and half is basically a mixture of whole milk and cream. I'm not sure where you are located, but you can normally find it in the refrigerated section of your grocery store near the milk.
hailey says
Can i use something other than half-and-half? Like some sort of heavy whipping cream mixture?