creamy rice pudding
This is the best homemade creamy rice pudding. I grew up eating baked rice pudding, but creamy rice pudding was my favorite. I got this recipe when I was first married and it has become a family favorite - one that I make over and over and over.
Blue Ribbon Recipe
I remember eating rice pudding as a kid, but it was never as creamy as this! I loved how this has a sweet custard-like consistency. And it's a snap to make.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2/3 cup white rice
- 2 1/3 cups water, cold
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 2 2/3 cups half and half
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 2/3 cup sugar
How To Make creamy rice pudding
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Step 1Bring water and rice to a boil and cook until almost all of the water has been absorbed.
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Step 2Stir in corn starch and salt.
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Step 3Add half and half and bring to a boil, cooking over medium-high heat, stirring constantly. Boil 1 minute.
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Step 4Remove from heat and add butter and vanilla. While butter is melting, mix together egg yolks and sugar in a 2 cup measuring cup.
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Step 5Add hot rice mixture a little at a time to the egg yolk sugar mixture, stirring after each addition. I add about 1 cup of the hot rice mixture to bring the temperature of the egg/sugar mixture up so that the eggs don't scramble when you add it back into the pot of rice. This step is called tempering the eggs.
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Step 6Pour the egg/sugar/rice mixture from the measuring cup back into the pot and stir. Cook over medium-high heat and bring to a boil, stirring constantly. Boil one minute.
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Step 7Remove from heat and pour rice pudding into a bowl to cool. Serve warm or refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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