Rice pudding is one of those things that takes me back to when I was a young kid. The creamy, sweet, cinnamony taste is an indulgence I rarely take part in. This recipe takes all of 10 minutes to prepare – the longest part is letting it cool.
In the middle of my banana cream pie I tasted the pudding – as all good cooks do – and I’m pretty sure my feet lifted off the ground. In that very moment I decided that this recipe was destined to become the best rice pudding we have ever had.
And it has not let us down!
If you are a lover of pudding, just leave the rice out. Voila! Homemade vanilla pudding.
You can find a printer friendly format of the rice pudding recipe here.
- 1 to 1.5 cups of rice
- 3 cups of milk
- 3/4 c sugar
- 1/3 c flour
- 1/4 tsp salt
- 3 egg yolks, slightly beaten
- 2 tbsp butter
- 1 tsp vanilla
- 1 tsp cinnamon
Cook 1-1.5 cups of rice according to the package. I used about 1.5 cups because I was afraid I wouldn’t have enough rice and it was quite a bit of rice (as seen in the photo) but it was perfect for me. Adjust to your liking.
In a large sauce pan, scald the milk. In another sauce pan combine the sugar, flour and salt. (I tried to skip the “in another sauce pan” step and used a bowl – USE the sauce pan). Gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened. Cover and stir occasionally while cooking for two minutes longer.
In a small bowl separate the egg yolks and beat slightly. Stir a small amount of the hot mixture into the beaten yolks. Combine thoroughly and pour into hot mixture.
Cook for one minute longer, stirring constantly. Remove from heat and stir in butter and vanilla. Stir in cinnamon.
Let sit until lukewarm.
Add fully cooked rice. Stir thoroughly and enjoy. I always add a sprinkle of cinnamon to the top of each serving too.