Classic Rice Pudding
- SERVES
- 8
- SERVING SIZE
- 1 cup
- CHILL TIME
- 2 Hr
- COOK TIME
- 20 Min
Rice pudding is one of those comfort foods that just soothes the soul; that's why it's a favorite all around the world! Our recipe for Classic Rice Pudding is a back-to-basics dessert that will thrill you with its light vanilla flavor and creamy taste. You won't want to miss having a taste of this internationally loved and totally easy pudding recipe!
What You'll Need
- 8 cups (1/2 gallon) milk
- 1 cup uncooked long- or whole-grain rice
- 3 egg yolks, beaten
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
What to Do
- In a large pot over medium heat, combine milk, rice, egg yolks, and sugar. Bring to a boil and cook 20 to 25 minutes or until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
- Remove from heat, stir in vanilla, and allow to cool slightly. Spoon into a serving bowl or individual dessert dishes, and chill 2 to 3 hours. Serve or cover and keep chilled until ready to serve.
For a Finishing Touch!
- Add a little extra wow” to this by topping each serving with a generous dollop of whipped cream and a sprinkle of nutmeg. Man is this good!!
- Looking for a new way to change up this old fashioned rice pudding recipe? Check out our collection of some of Our Best Rice Pudding Recipes or check out more favorites in our free eCookbook, The Proof is in the Pudding: 20 Amazing Bread Pudding Recipes, Rice Pudding Recipes, & More!
- Plus, check out our fantastic collection of Pudding Mix Desserts!
Read NextChocolate Mousse Cups
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 303
- Calories from Fat 61
- Total Fat 6.8g 10 %
- Saturated Fat 3.8g 19 %
- Trans Fat 0.2g 0 %
- Protein 11g 22 %
- Amount Per Serving % Daily Value *
- Cholesterol 89mg 30 %
- Sodium 118mg 5 %
- Total Carbohydrates 50g 17 %
- Dietary Fiber 0.4g 2 %
- Sugars 31g 0 %
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bnbsmith25 7216467
Dec 21, 2020
Can i use maple syrup in place of sugar?
Test Kitchen Team
Dec 24, 2020
Hello! Test kitchen has not tried recipe with syrup in place of sugar, but believes it will work. Just use 1/2 cup syrup to start with, can always add more if desired sweeter. Plus, use 1 cup less milk. Hope this helps!
farmerzdtr
Mar 04, 2019
The ads on your website are really out of control. Every time I want to print a recipe, I have to wait until the bottom ad loads onto the photo and video of the recipe so I can "X" them out, or they will print over the photos in print mode! And even in print mode, there is no getting rid of the "Sign Up For Free Recipes" banner across the middle of the page!! PLEASE do something to make your recipes more print-friendly!!!
Sledge489
Feb 26, 2019
SUGGESTED CORRECTION TO RECIPE... In the video the directions say to bring to a boil and them simmer. The printed instructions however simply say to bring to a boil and cook 20-25 minutes. For a novice they might continue to boil this mixture for the 20-25 minutes and not like the outcome.
Test Kitchen Team
Feb 27, 2019
Hi there! Thanks so much for your feedback. We put "cook" in the recipe because we want to make sure they do continue to boil it, to ensure the rice is cooked well enough. Thanks again for the suggestion!
Catsitt
Oct 19, 2018
This classic rice pudding brings back so many wonderful childhood memories. My dad didnt cook much exact Christmas dinner once a year and the odd time he would make a rice pudding like this and I used to love when he would make it, it never failed and it always please. I will have to give this a go.
meg112009
Jan 26, 2018
With any pudding I make a Meringue topping with the egg whites. Always sooooo good that way.
KitchenKat
Feb 12, 2017
Forgot to mention that I added a generous tsp. vanilla, too. An idea I believe another person posted that I may try is Meringue topping! If using 3 egg yolks as directed, then 3 egg whites remain and a great idea may be to whip the whites up with a pinch of cream of tartar to top off pudding, put in oven a few mins. until meringue is done. Sounds good! Sorry I meant to put 5 stars in 1st post! Thanks again Mr. Food test kitchens
KitchenKat
Feb 12, 2017
Thanks Mr. Food for sharing a delicious 'old-fashioned' recipe for rice pudding! I tweaked recipe only a bit, I used 1 whole egg one egg white, tempered first before adding. It came out just fine this way. Added cinnamon atop pudding. Delish!
msdeb21
Feb 11, 2017
I love warm rice pudding with cinnamon on top! I can't wait to try this. We have a local restaurant that makes the best rice pudding, so I hope this can come close to that. It looks delicious.
Goodcookie
Jun 22, 2015
I love rice pudding and I have always wanted to make it so I might just make this one its a maybe but as good as it looks I might just make it in a couple of days mm
dwitmer283 9953088
Jan 26, 2015
MY MOM MADE THIS FOR US AS KIDS TO GIVE US A CHANGE FROM OATMEAL IN THE MORNING. IT WAS ALWAYS A GREAT TREAT FOR US
Goodcookie
Jan 26, 2015
I don't know why it wouldn't work with brown rice because that's all I use it's healthier for you as far as I am concerned I will trey it with brown rice and I will let you know how it turns out .. Thanks For Sharing 3 O) 3
missd
Aug 20, 2014
This is a great recipe....used 2 whole eggs beaten which was added the last five minutes after tempering...sprinkled top with cinnamon...very good!
pbramm49 9124890
Sep 27, 2013
I just finished cooking this rice - almost 1 hr and still not completely thickened. I sure hope this comes out all right because I am cooking it for company tomorrow! I'm afraid it should have been 2 C of uncooked rice and not 1. Will let you know tomorrow! Polly
pbramm49 9124890
Sep 29, 2013
Just to let you know, the rice was yummy. There were only 4 of us but we ate it all! Thanks for the recipe. Polly
auntym52 1624074
Aug 21, 2013
This is almost the same recipe that I make BUT I do not boil it. I cook the pudding on the stove for about 1 hour over med. low heat for a half batch--1/2 gal. of milk and 3/4 cup rice. I got the recipe from my sister when she had her restaurant. The full recipe is 1 gal. of milk, 2 cups rice, dash of salt, gob of butter, simmering on stove, for about 1 to 1 1/2 hrs. You cool for a little while before adding the rest of ingredients. When done you temper 2 eggs, before adding, then 1 cup sugar, 1 tsp. vanilla and some cinnamon if desired. Serve warmed with whip cream or just plain cream as how a lot of the old timers ate it. Enjoy I make often.
Goodcookie
Jan 26, 2015
Thanks for the recipe I have been looking for a great recipe for rice pudding and thanks to you I have God Bless You Thanks For Sharing 3 O) 3
wileorchidnbusty 1 111510
Mar 26, 2013
I MADE THIS RECIPE ON PALM SUNDAY(3/24/2013) AND INSTEAD OF SUGAR, I USED SWEET& LOW AND THE FAMILY LOVED IT. REPLACED THE NUTMEG WITH A SPRINKLE OF CINNAMON .
Marlene73
Aug 23, 2012
Can Splenda be used instead of sugar?
Test Kitchen Team
Aug 23, 2012
Sure you can replace the sugar with Splenda. However, please be aware that we have not tried this substitution for this recipe in our Test Kitchen, so we can not guarantee the results. Thank you for your question and enjoy!
Foodie1946
Aug 22, 2012
Crunchy rice pudding? What did I do wrong? I've been cooking rice for nearly 40 years. Never did it come out crunchy. What did I do wrong?
cindisue1
Aug 22, 2012
this is the best i use a cup of sugar an 1 whole egg beaten and cinnamon on top i just cook mine on top stove and keep stirring until thick GREAT
gbenefield 2857179
Aug 22, 2012
Could this be done in the micro wave on the rice setting ? Also how about making a non sugar meringue and folding it in to make it a fluffy pudding.
nanaerm
Apr 12, 2012
This is my idea of a real rice pudding. I never bake it. I do make this in a double boiler which helps eliminate so much stirring and I add the eggs at the last three minutes , tempering them with a few spoonfuls of the milk mixture before adding them to the hot pudding. Wonderful memories of a favorite homespun dessert.
jkschmid 5867446
Feb 17, 2012
This is the way rice pudding was meant to be made. NOT baked. The only thing I do different is add raisins. Serve warm with cinnamon and sugar. YUM YUM
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