Creamiest Rice Pudding

Creamiest Rice Pudding OK, so it’s a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it’s worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr 15 mins

    TOTAL : 6 hrs 35 mins

    SERVING : 12

    YIELD : 1 – 9×13 inch dish

  • In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.

  • In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9×13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.

  • When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

Per Serving: 228 calories; protein 8.3g; carbohydrates 37.7g; fat 4.7g; cholesterol 59.8mg; sodium 134.8mg.