Old Fashioned Creamy Rice Pudding

Creamy, rich old fashioned rice pudding. Whether you enjoy it warm with cinnamon or cold this rice pudding recipe will quickly become a family favorite.  

Whenever I find myself with leftover rice, I can't resist whipping up a batch of rice pudding. It's one of those delightful southern desserts that brings back memories of my mom in the kitchen. The creamy, vanilla-infused treat is simply irresistible and incredibly delicious. 

This particular recipe has been my go-to for years, consistently yielding a perfectly creamy result. While many people opt to bake their rice pudding, I prefer the stovetop method for its simplicity and control over the texture.

Instead of using cream, I opt for whole milk, as I believe cream makes it overly rich; low-fat milk would work just as well. While I choose not to include raisins in my recipe, feel free to add them if you enjoy them. If you're not typically a fan of creamy rice pudding, this recipe might just change your perspective. Let’s dive in, and I’ll show you just how simple it is to make!

 

In a medium saucepan over medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.

Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save the egg whites for a meringue topping. Add 1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs). If you don't temper the eggs you will end up with scrambled eggs if you just add them without tempering.

Add the egg yolk mixture to the hot pudding and mix well.

Mix until you have  a creamy consistency. 

Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.

The pudding will be done when the mixture starts to thicken to a pudding consistency, and coats the back of a spoon or spatula. 

Remove pudding from heat and add the vanilla extract, blend well. Chill before serving or serve at room temperature. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so I serve it warm. 

I place the rice pudding into a serving bowl and sprinkle with cinnamon sugar. Then I let it set on the stove. I usually make my rice pudding just before we sit down for dinner, that way it is still a bit warm when I am ready to eat dessert. Enjoy!!!!

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