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.
Denise says
Soooo good!! Better than Martha Stewart's recipe. (Or maybe I should say different and more to my old-fashioned preference.) It reminds me of my Dad's rice pudding. ?
Stephen says
Very good recipe Jessica, thanks for publishing. I made this tonight with our Danish exchange student, she loved it. We'll be diving into your website for more recipes. Cheers from a new fan in Minnesota!
Evalyn says
What grain length rice do you use? Medium, long or extra long?
Heather Greene says
You really can use any type, they all taste good and work. Some rices may just need a bit more liquid and/or cook time.
Rice pudding by nature isn't an exact science (say like with baking pastries, etc). It is very forgiving. Even within the same batch it can easily be adjusted to a desired consistency. Might be perfect the night we make it but seem dry the next day... no problem, just stir in some milk or cream and enjoy all over again.
The only thing we really need to watch for is burning it, or cooking the eggs too quickly and having globs of protein floating in our end product T.T
Kelly says
This recipe was so good! The instructions were super easy and i can't wait to make it again! So creamy and delicious
Jessica says
Yay! Happy you enjoyed it, Kelly!
Kailyn says
What kind of milk do you use for this recipe? Does it matter?
Jessica says
Nope! I've used 2% and whole both with the same results.
Stefanie says
This is hands down the best rice pudding recipe ever! My 12 and 10 yr old made it and it was amazing
Jessica says
Awesome!!!
Dawn says
Omg!!!! Just made this w Success Boil in a Bag white rice...TO DIE FOR!!!! First time making it, as well. Thank you so much for this recipe.
Jessica says
You're very welcome, Dawn!! Glad to hear it comes out great with that rice as well.
Dawn says
Can I use instant white rice?
Jessica says
Yes, that is what is used in the recipe.
Julie says
I just made this with some left over brown rice from dinner earlier in the week. I used 1.5 cups cooked rice and added it to the milk and half-n-half with sugar and salt. I followed the rest of the directions as written and it tastes amazing. Now it just has to pass muster with my husband and kiddos. 🙂
Jessica says
Awesome!!
Ida says
Excellent! I cooked my mid grain rice in the instant pot with the sugar and salt for 4 minutes high pressure, then natural release for 10 minutes. Followed the rest of the recipe exactly, and it came out perfect!