This rich and creamy rice pudding will be your families new favorite dessert. Not only is it quick to make, you can use your leftover rice to make it! It is rich, creamy, and full of flavor, especially if you use my Easy Coconut White Rice recipe as your base!
I have always loved rice pudding, but have never found a homemade recipes I liked all that much, they always seem to be too dry or too sweet. This recipe has the perfect balance of sweet, rich, and creamy texture. I recommend having a bowl of it when its nice and warm still, it’s best when it is fresh, and really, it is so delicious I can’t resist trying a spoon (or bowl, ha!) or two right after it is done! You can easily refrigerate for later, and either reheat to serve warm, or have cold.
INGREIDENTS FOR RICH AND CREAMY RICE PUDDING
- 3 cups cooked white rice (Coconut White Rice highly recommended)
- 2.5 cups whole milk
- 1 egg
- 1/4 cup white sugar
- 2 Tbsp butter
- 1 Tsp vanilla
STEP-BY-STEP INSTRUCTIONS FOR MAKING RICE PUDDING
First, you will want to cook your rice and have that ready to add to your pudding ingredients. Prepare Coconut White Rice as I direct in the recipe. If you don’t like coconut or prefer regular white rice, you can prepare rice as package directs. However, I highly recommend trying this recipe using the coconut white rice recipe first (even my husband, who is not a coconut fan, LOVES my coconut white rice and it has become a staple in our house whenever we make rice).
After you have your rice prepared, combine rice, and milk together in a medium sauce pan over medium low heat. Heat for 10-15 minutes, or until the mixture becomes thick and creamy.
Whisk egg in a separate dish, and temper eggs with rice/milk mixture.
- Take about 1/4 cup of your hot rice mixture and slowly whisk it into your beaten eggs.
- Doing this very slowly is key, as you do not want the eggs to cook and turn into scrambled eggs. The goal is to just heat the eggs through without cooking them.
- Once you have heated the egg mixture, slowly add it back into your saucepan with the rest of the rice mixture, continuing to stir and prevent eggs from scrambling.
Once your eggs are tempered and added into your rice mixture, add sugar. Combine and continue cooking, stirring constantly, for 2-3 more minutes.
Remove from heat and add vanilla and butter, stir to combine.
Enjoy served warm, or you can add your favorite pudding toppings such as toasted nuts, raisins, fresh fruit, whipped cream or cinnamon to make it extra special.
You can refrigerate for up to 3 days, then reheat or enjoy cold. If you will be refrigerating, I suggest using an extra 1/4 cup of milk, because it does thicken quite a lot once cooled.
VARIATIONS TO RICH AND CREAMY RICE PUDDING
- To make it a bit more special, try adding your favorite toppings, such as: toasted nuts, raisins, fresh fruit, cinnamon, cookie crisps, or whipped cream.
RECIPES RELATED TO RICE PUDDING
- Easy Coconut White Rice by Honestly Homemade
- Homemade whipped cream by Joy Food Sunshine
- Crisp Almond Cookies by Chocolate Chocolate and More
Rich and Creamy Rice Pudding
- 3 Cups Cooked white rice coconut white rice
- 2.5 Cups Whole milk
- 1 Egg lightly beaten
- 1/4 Cup White sugar
- 2 Tbsp Butter
- 1 Tsp Vanilla
- Cook rice as directed in Coconut White Rice recipe, or as directed on package. You can also use leftover rice.
- Put 3 cups rice, and the milk together in a medium saucepan.
- Cook on medium low for approximately 10-15 minutes, or until thick and creamy.
- Lightly beat egg.
- Temper eggs with hot rice mixture.
- Add tempered egg back into hot rice mixture.
- Add sugar to rice. Combine and cook, stirring constantly, for 2-3 minutes.
- Remove from heat and add butter and vanilla, stir until completely incorporated.
- Serve and enjoy while still warm.
- Serve as is, because it is delicious!
- To make it a bit more special, add your favorite toppings, such as toasted nuts, raisins, fresh fruit, cinnamon or whipped cream.
- Enjoy while still warm.
- You can refrigerate for up to 3 days, then reheat or enjoy cold. If you will be refrigerating, I suggest using an extra 1/4 cup of milk, because it does thicken quite a lot once cooled.