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.
Leah E Silverman says
I made this recipe and I absolutely love it. This will be a regular in my house. Thank you for the great recipe!
Jessica says
Yay! Thanks for reporting back, Leah!
Teresa says
I've tried many rice pudding recipes, varying them to suit my liking. Even writing in the margins how I changed them. I make it after I make rice for dinner. But I still didn't find " the creamiest", till now!! This is it! Love it, love it! I love the addition of brown sugar, though I did decrease it by a bit. And I added nutmeg, which I usually just add when I eat it. Thanks,
Heather says
Could I use jasmine rice?
Jessica says
I don't see why not. I have not tried so I do not know for sure. If you test it out, let me know how it works for you!
Wendy says
Are the yolks necessary?
Jessica says
Yes! They are what gives pudding its creamy consistency. 🙂
John says
The yolks are not needed . Although it does make it more creamy. As long as you bring the temp up to 160 ° F for 3 min. It's ok to eat while pregnant.
Heather Greene says
Some recipes do not even call for eggs or yolks as others do, but I have found that the small bit of yolk adds a subtle but real richness to the flavor as well as the texture.
Another ingredient that can enhance is a wee bit of lemon or orange peel zest. Adds just the right amount of brightness give the flavor depth.
Cassie says
Hi, Im wondering if anyone know if this is safe to eat while pregnant (due to the egg). I've had the worst craving for rice pudding and this looks AMAZING
Michele says
The egg yolks will cook once you add them to the pudding & simmer it for another 3 - 5 minutes . No need to worry about salmonella
Sherolyn says
Wow! I have never made (or tasted) rice pudding before, but this is delicious! I happened to stop on the Food Network as I was flipping channels, and someone on a cooking competition show made rice pudding. I decided that I just had to have some at 9:00 at night. This recipe was the first I found, so I went with it. So glad I did!
I didn't have all of the ingredients, so I made several substitutions/adjustments. First, I only had brown rice (the 5-minute kind, but I cooked for about 12 minutes to get it tender). No half and half, so I used heavy whipping cream. I was out of milk, so I used sweetened vanilla almond milk. It took about 30 minutes to thicken. After adding the egg yolks, it looked like the perfect texture, so I decided not to add the other 1/2 cup of almond milk. I also used salted butter. Once done, I topped it with sliced almonds. I loved it, and so did my husband! Of course neither of us has anything to compare it to since this was our first time. I would probably reduce the amount of sugar and vanilla next time, if I use the sweetened vanilla almond milk again.
Kristy says
I just made this with canned coconut milk for the half and half, and regular coconut milk (sold like cows milk) for the milk. Very good!
Thank you four the recipe!
Jessica says
Great!
Kelli says
Can I make it with cooked rice? I have some left over from dinner and my husband loves rice pudding!
Jessica says
Hmm, that's a good question! The first step of the recipe the uncooked rice boil with sugar and salt because it infuses the rice so I'm not sure if the cooked rice will take on the sweet flavor as well. If I were you, I would still do that step, but use half of the water just to let the flavors soak in and allow the rice to soften up a little but more and go from there. You can always add more liquid as you go on if you need it. Let me know how it turns out or if you have any more questions!
Heather Greene says
Yes, it is definitely ok to use cooked rice.
Rice pudding needs the rice cooked out longer to a softer consistency than how rice is regularly prepared for a meal, so there is still plenty of time and space for leftover cooked rice to take on the flavors and textures the dairy and sugars impart in a proper rice pudding.
Raquel says
Just made this for a friend, I'm not a big rice pudding fan.....lol but I could of ate it all....very yummy! Thanks 😉
Phil says
Just made this and it's been a huge hit! Already writing down the recipe in triple the amount (have requests to bring this to Thanksgiving). You now have another loyal follower!
Jessica says
Oh, thank you so much Phil! You just made my day. And this is definitely a Thanksgiving favorite at our home too. 🙂