Creamiest Rice Pudding

Creamiest Rice Pudding

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"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."
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8 h servings 228 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 135 mg
  • 5%

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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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  3. 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.


  1. 583 Ratings

Most helpful positive review

I absolutely LOVE this recipe! I have made it at least 6 times now and have learned a couple tricks along the way... After trying several different things, some on my own, some according to so...

Most helpful critical review

Unfortunately, this recipe didn't make pudding for me. I follwed the recipe exactly, letting it simmer and stirring frequently. I used whole milk. Having read more reviews now I can see that the...

I absolutely LOVE this recipe! I have made it at least 6 times now and have learned a couple tricks along the way... After trying several different things, some on my own, some according to so...

This is the greatest. I needed a good rice pudding recipe for a party a freind was having, so i looked here and found this one. I figured i would try it, well my stove stopped working so I put t...

I'm a rice pudding afficionado, and this is a fantastic recipe. Some recipes you see call for the rice to be cooked in water first, which is a bit easier and faster, but doesn't make for very cr...

Wow. I used 1 percent milk and short grained rice. A few tips (perhaps obvious to some): 1. Do bring the rice/milk/sugar mix to a low boil first over medium heat, stirring pretty often. This is ...

I have to say if I could I would give this recipe a million stars!! It turned out WONDERFUL! I followed someone else's advise and made it in the crock pot.. it was just way too easy. I used 1/2...

I edited the recipe to fit into my weight watchers program. I used non-fat milk, fat free egg substitute and splenda for the sugar and it turned out GREAT! This is definitely a hit with everyo...

My favorite Rice Pudding as a child came from the Horn and Hardarts restaurant chain; one supermarket still carries it. This is what I have been searching for, I am so happy to find this recipe ...

I don't know where to begin. This is the best rice pudding recipe I have ever tasted and I'm not a big fan of rice pudding.This was GGRREEAAT! I read all the reviews and followed the most import...

This recipe was awesome! I am not sure why people are having trouble with it setting. Mine was definitely creamy. I used 2 litres of milk (I converted for Cdn. measurements) and then 1/4 cup ...

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