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11 hours ago
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This traditional rice pudding is such a yummy, comforting, inexpensive dessert! My family eats it year-round and some of us prefer it warm, while others of us eat it cold — but we can all agree that this recipe is a winner! I got the recipe from my mother-in-law, who often made it for her children when they were growing up (and she still makes it for us when we come to visit!).
It requires only a few simple ingredients, all of which are staples at our house, meaning this is a recipe I can always throw together quickly. It’s an easy, budget-friendly, crowd-pleasing recipe to bring to get-togethers (plus it’s gluten-free!), and I often get asked for the recipe. You can’t go wrong with this one!
Rice Pudding Ingredients
- 4 cups whole milk plus 4 cups water
- 1 cup rice
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla
- 2 Tablespoon butter
- Cinnamon for sprinkling, if desired
How to Make Easy Rice Pudding
1. In a large pot, bring rice, milk, water and salt to a boil. Cover and reduce heat to low (I leave the lid cracked open to avoid it spilling over). Simmer until thick, stirring occasionally.
2. In a separate bowl, beat the eggs. Add the sugar and evaporated milk to the eggs and beat well.
3. Beat a little of the hot rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until combined well.
4. Continue cooking and stirring over low heat until bubbly.
5. Remove from the heat and stir in the butter and vanilla.
6. Pour the classic rice pudding into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. This can be enjoyed either warm or cold!
Rice Pudding
Ingredients
- 4 cups whole milk
- 4 cups water
- 1 cup rice
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla
- 2 Tablespoons butter
- Cinnamon for sprinkling if desired
Instructions
- In a large pot, bring rice, milk, water and salt to a boil. Cover and reduce heat to low (I leave the lid cracked open to avoid it spilling over). Simmer until thick, stirring occasionally.
- In a separate bowl, beat the eggs. Add the sugar and evaporated milk to the eggs and beat well.
- Beat a little of the hot rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until combined well.
- Continue cooking and stirring over low heat until bubbly.
- Remove from the heat and stir in the butter and vanilla.
- Pour into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. This can be enjoyed either warm or cold!
Nutrition
Rice Pudding FAQs:
Rice pudding has calcium, protein, and rice, making it a healthier dessert, but it also has a high sugar content so enjoy in moderation.
Rice pudding isn’t toxic for dogs (as long as it doesn’t have raisins added!), but due to the high sugar content and dairy it’s not a healthy treat for them.
Yes! Cool it completely and freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
I recommend using white rice. The length of rice you use will determine how creamy it is — shorter rice like Arborio will yield an extra creamy texture.
Rice pudding is creamy and custardy with flavors of vanilla, cinnamon, and milk.
Rice pudding has been enjoyed around the world for centuries and is thought to have originated in India and China.
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Also be sure to check out all our easy dessert recipes!
If you make this easy rice pudding recipe, I’d love for you to leave a review and let us know how it turned out!
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