Prep 5 mins
Cook 22 mins
This is a stovetop rice pudding recipe that I have concocted after two years of trying different recipes and playing with ratios. It is my personal favorite rice pudding--thick, creamy, and simple to make. This makes a lot of pudding, but is perfect for using leftover rice!
- 3 3⁄4 cups cooked white rice
- 1 cup sugar
- 4 1⁄2 cups milk, divided
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 1⁄2 tablespoon nutmeg
- 1 tablespoon butter
- In a large saucepan, combine rice, sugar, 4 cups of the milk, and salt. Cook over medium heat until thick and creamy, stirring periodically. This should take 10-20 minutes.
- Stir in eggs and remaining 1/2 cup milk.
- Cook for an additional two minutes or so, stirring constantly.
- Remove from heat and stir in vanilla, spices, and butter.
- Cool, serve, and enjoy!
YUMMMMYYYY! this was great....creamy,smooth, and super tasty. A great go-to rice pudding recipe. thanks :)
Amazing Rice Pudding!! The only changes I make is adding half a vanilla bean at the beginning to the milk/rice mixture (make sure to split it and scrape the insides while keeping the bean intact and simmer the bean in the milk/rice mixture removing it when the pudding starts to thicken) and replacing the vanilla at the end with Amaretto Liquor or Hazelnut Kahlua. (I also tend to put double the amount required of the vanilla in liquor :-))
My husband loves rice pudding so I picked this recipe as it seemed to be the easiest, I just finished making it and it's simply delicious and even I like it...I did cook it on low heat (gas stove) but made no other changes. Thank you so much for sharing this recipe with us.