Creamy Rice Pudding – A comforting stovetop rice pudding that’s perfect with a sprinkle of cinnamon sugar or a spoonful of jam.
Classic desserts like pudding, peanut butter cookies, and apple pie can instantly bring back warm memories from childhood. This creamy rice pudding has that same nostalgic feel—simple, satisfying, and easy to make.
I learned this recipe from my mother. It produces a thick, velvety pudding every time. The version she used came from a well-loved cookbook of traditional recipes, and I’ve adjusted it over time so it’s versatile enough for breakfast as well as dessert.
This pudding is rich and creamy by design, but if you want a sweeter, more dessert-like version, I note a couple of easy modifications below. I often cook extra rice at dinner just so there’s some ready for this pudding—my family requests it regularly.
How is this rice pudding thickened?
This recipe uses both eggs and a small amount of cornstarch to achieve a creamy, stable texture. Some recipes rely only on cornstarch or flour, but the eggs add a pleasant richness and body that make the pudding feel more luxurious.
How to Make Creamy Stovetop Rice Pudding
- Beat the eggs thoroughly in a large glass or metal bowl and set aside.
- In a large saucepan, whisk together the dry ingredients, then gradually stir in the milks until smooth.
- Cook and stir over medium heat until the mixture thickens; then add the cooked rice and heat through.
- Temper the eggs by slowly whisking about 3 cups of the hot rice mixture into the beaten eggs. Return the egg mixture to the pan and cook, stirring, until the pudding bubbles gently. Remove from heat and stir in vanilla and any spices.
Tips for making rice pudding
- Cook over medium heat and avoid high heat so the milk mixture does not scorch.
- When adding hot milk to eggs, add it gradually while whisking constantly to prevent the eggs from curdling.
- Regular long-grain white rice works well and is what I use most often, but you can use other cooked rice types if you prefer.
How do you serve rice pudding?
Rice pudding is delicious warm, but it can also be served chilled. Traditional toppings include a dusting of cinnamon or nutmeg; you can also add a spoonful of whipped cream, a drizzle of caramel, fresh berries, or a bit of jam for a fruity note.
How to store rice pudding
- Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- The rice will absorb more liquid as it cools, so when reheating stir in a little milk or cream to restore the pudding’s creamy consistency.
Flavor ideas and additions
- Add a classic sprinkle of cinnamon and a pinch of nutmeg for a traditional flavor.
- A spoonful of jam or fresh berries adds brightness and a pleasant contrast to the creamy base.
- Mix-ins such as raisins, chocolate chips, toffee bits, or a drizzle of caramel are nice if you want something indulgent.
Other pudding recipes to try
- Butterscotch Pudding
- Chocolate Pudding
- Crockpot Rice Pudding
- Rice Pudding with Raspberry Sauce
More dessert recipes
- Cinnamon Donuts
- Nutella Pizza
- Peaches and Cream
- Strawberry Banana Crepes
- Easy Chocolate Mousse
- Banana Pudding Brownies
- Marshmallow Popcorn Balls
Rice Pudding
Kara
Pin Recipe
Ingredients
- 3 Tbsp cornstarch
- ½ tsp salt
- ¾ cup sugar
- 4 cups milk
- 1 can evaporated milk
- 4 cups cooked rice
- 3 eggs well beaten
- 2 tsp vanilla
- ¼ tsp cinnamon & 1/4 tsp nutmeg optional
Instructions
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Beat the eggs well in a large glass bowl; set aside.
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Whisk together cornstarch, salt, and sugar in large pan. Slowly stir in the milks.
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Cook and stir over medium heat until the mixture comes to a boil. Continue cooking for 2-3 minutes or until thickened slightly.
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Add the rice and bring the mixture back to a boil.
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Slowly whisk about 3 cups of pudding into the beaten eggs. Pour mixture back into pan. Cook and stir till bubbly, then remove from heat and add vanilla.
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If desired, stir in cinnamon and nutmeg.
Notes
- If you prefer a richer, saucier pudding, use only 4 cups of cooked rice. For a more filling breakfast-style pudding, add up to 6 cups of cooked rice.
- The original version of this recipe calls for 1 1/4 cups sugar. If serving as a dessert, increase the sugar to that amount for a sweeter finish.
Nutrition
Note: This rice pudding recipe was originally published 10/08 and updated 9/18.