Creamiest Ever Rice Pudding

Creamiest Ever Rice Pudding

SANDIE47

"This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort. Hope you enjoy it as much as we have."
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Ingredients

5 h 50 m servings 469 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
  2. Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
  3. Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

I must first start by stating this recipe has been unjustly crucified. It is creamy and delicious but as with all recipes is a guideline. A couple things should not be adjusted. 1. DO make sure...

Most helpful critical review

I gave it 2 stars as written..I use 8 cups of milk to 1 cup rice as well, but you need to cook it long enough to get a good custardy consistency. I take it off the heat and add the vanilla. Whil...

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I must first start by stating this recipe has been unjustly crucified. It is creamy and delicious but as with all recipes is a guideline. A couple things should not be adjusted. 1. DO make sure...

I gave it 2 stars as written..I use 8 cups of milk to 1 cup rice as well, but you need to cook it long enough to get a good custardy consistency. I take it off the heat and add the vanilla. Whil...

I made this dish exactly as directed. I ended up with more of a soup than pudding. The rice was nice when I tested it (after an hour of simmering) but ended up hardening a bit in the cooling sta...

Is there a typo in listing the ingredients??? 8 cups of milk for 1 cup rice??? then an additional cup of rice?? I halved the milk and the 2 eggs still didn't make it thick enough. To salvage ...

Thank you chefBarbie for the hints. I have always made rice pudding with reg rice and milk and sugar and boiled it. It is one of my favorites so when I saw this I was very excited to try it. C...

My husband loves rice pudding. This is thinner than I thought it would be. The flavor is good.

Fabulous recipe! I have been searching for the perfect rice pudding which isn't too sweet and is creamy and satisfying! This is the recipe I have been looking for for many years. I got rave re...

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