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.
Kurt Holzmuller says
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!
Sarah says
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.
Jessica says
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
Heather Greene says
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.
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.
MJ says
P.S. I serve it with vanilla ice cream. The combo of hot & cold really works great together.
Jessica says
Sounds delicious!
PQ says
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.
Kristin says
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.
Brian says
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
Pat says
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
Heather Greene says
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
Anna says
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! ?
KatiBelle says
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!
Jessica says
Yes.
Heather Greene says
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.
Emily says
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 =)