This traditional rice pudding is a delicious, comforting, and inexpensive dessert. My family eats it all year round, some prefer it hot, others cold. But everyone agrees that this recipe is a winner. I learned the recipe from my mother-in-law. My mother-in-law used to make this for my kids when they were growing up (and still makes it for us when we visit!).
The ingredients required are simple and all of them are staples in our household, so this recipe can be made quickly any time. This recipe is easy, budget-friendly, and great to bring to gatherings. (And it’s gluten-free!) I am often asked for recipes. You can’t go wrong with this!
rice pudding ingredients
- 4 cups whole milk and 4 cups water
- 1 cup of 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 you wish
How to make easy rice pudding
1. Bring rice, milk, water, and salt to a boil in a large pot. Cover and reduce heat to low (Leave the lid open to prevent spills). Cook, stirring occasionally, until thickened.
2. Beat the eggs in a separate bowl. Add sugar and unsweetened milk to the eggs and mix well.
3. Stir a little of the warm rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until well mixed.
4. Continue to cook and stir over low heat until bubbly.
5. Remove from heat and stir in butter and vanilla.
6. Pour the classic rice pudding into a 9×13 pot or casserole dish and sprinkle with cinnamon, if desired. You can enjoy it either warm or cold!
rice pudding
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material
- 4 cup whole milk
- 4 cup water
- 1 cup rice
- 1/2 teaspoon salt
- 3 egg
- 1 cup sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla
- 2 tablespoon butter
- For cinnamon sprinkle if you wish
Instructions
-
Bring rice, milk, water, and salt to a boil in a large pot. Cover and reduce heat to low (I leave the lid cracked to prevent spills). Cook, stirring occasionally, until thickened.
-
Beat the eggs in a separate bowl. Add sugar and unsweetened milk to the eggs and mix well.
-
Stir a little of the warm rice mixture into the egg mixture. Slowly pour the egg mixture into the rice, stirring constantly until well mixed.
-
Continue to cook and stir over low heat until bubbly.
-
Remove from heat and stir in butter and vanilla.
-
Pour into a 9×13 pan or casserole dish and sprinkle with cinnamon, if desired. You can enjoy it either warm or cold!
nutrition
Frequently asked questions about rice pudding:
Rice pudding contains calcium, protein, and rice, making it a healthy dessert, but it also contains a lot of sugar, so eat it in moderation.
Although rice pudding is not toxic to dogs (unless raisins are added!), it is high in sugar and dairy, so it is not a healthy treat for dogs.
yes! Once cooled completely, store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or microwave.
We recommend using white rice. The length of the rice you use will determine how creamy it will be. Using short rice like arborio will give you a creamier texture.
The rice pudding is creamy and custard-like, 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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Be sure to check out our easy dessert recipes too!
If you make this easy rice pudding recipe, be sure to leave a review and let us know how it turned out.
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Source: Money Saving Mom® – moneysavingmom.com
