Classic Rice Pudding


Classic Rice Pudding

Classic Rice Pudding
1 cup
2 Hr
20 Min

Rice pudding is one of those comfort foods that just soothes the soul; that's why it's a favorite all around the world! Our recipe for Classic Rice Pudding is a back-to-basics dessert that will thrill you with its light vanilla flavor and creamy taste. You won't want to miss having a taste of this internationally loved and totally easy pudding recipe!

What You'll Need

  • 8 cups (1/2 gallon) milk
  • 1 cup uncooked long- or whole-grain rice
  • 3 egg yolks, beaten
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract

What to Do

  1. In a large pot over medium heat, combine milk, rice, egg yolks, and sugar. Bring to a boil and cook 20 to 25 minutes or until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
  2. Remove from heat, stir in vanilla, and allow to cool slightly. Spoon into a serving bowl or individual dessert dishes, and chill 2 to 3 hours. Serve or cover and keep chilled until ready to serve.

For a Finishing Touch!

  • Add a little extra wow” to this by topping each serving with a generous dollop of whipped cream and a sprinkle of nutmeg. Man is this good!!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 303
  • Calories from Fat 61
  • Total Fat 6.8g 10 %
  • Saturated Fat 3.8g 19 %
  • Trans Fat 0.2g 0 %
  • Protein 11g 22 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 89mg 30 %
  • Sodium 118mg 5 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 0.4g 2 %
  • Sugars 31g 0 %

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Can i use maple syrup in place of sugar?

Hello! Test kitchen has not tried recipe with syrup in place of sugar, but believes it will work. Just use 1/2 cup syrup to start with, can always add more if desired sweeter. Plus, use 1 cup less milk. Hope this helps!

I like raisins and cinnamon in mine. When should I add these

The ads on your website are really out of control. Every time I want to print a recipe, I have to wait until the bottom ad loads onto the photo and video of the recipe so I can "X" them out, or they will print over the photos in print mode! And even in print mode, there is no getting rid of the "Sign Up For Free Recipes" banner across the middle of the page!! PLEASE do something to make your recipes more print-friendly!!!

SUGGESTED CORRECTION TO RECIPE... In the video the directions say to bring to a boil and them simmer. The printed instructions however simply say to bring to a boil and cook 20-25 minutes. For a novice they might continue to boil this mixture for the 20-25 minutes and not like the outcome.

Hi there! Thanks so much for your feedback. We put "cook" in the recipe because we want to make sure they do continue to boil it, to ensure the rice is cooked well enough. Thanks again for the suggestion!

This classic rice pudding brings back so many wonderful childhood memories. My dad didnt cook much exact Christmas dinner once a year and the odd time he would make a rice pudding like this and I used to love when he would make it, it never failed and it always please. I will have to give this a go.

With any pudding I make a Meringue topping with the egg whites. Always sooooo good that way.

Forgot to mention that I added a generous tsp. vanilla, too. An idea I believe another person posted that I may try is Meringue topping! If using 3 egg yolks as directed, then 3 egg whites remain and a great idea may be to whip the whites up with a pinch of cream of tartar to top off pudding, put in oven a few mins. until meringue is done. Sounds good! Sorry I meant to put 5 stars in 1st post! Thanks again Mr. Food test kitchens

Thanks Mr. Food for sharing a delicious 'old-fashioned' recipe for rice pudding! I tweaked recipe only a bit, I used 1 whole egg one egg white, tempered first before adding. It came out just fine this way. Added cinnamon atop pudding. Delish!

I love warm rice pudding with cinnamon on top! I can't wait to try this. We have a local restaurant that makes the best rice pudding, so I hope this can come close to that. It looks delicious.

I've been using this receipe for years,it's awesome

is it really only 1 cup of rice. That does not seem like enough for 8 cups of milk.

Yes, you only need 1 cup of rice for this recipe. Be sure to use long grain cooking rice! Enjoy :)

All it needed was a bunch of raisins and oooh it was soo GOOD!

I love rice pudding and I have always wanted to make it so I might just make this one its a maybe but as good as it looks I might just make it in a couple of days mm

Can you use skim milk with this recipe to lighten it up? Please advise.

Yes, you can substitute with skim milk. :) Enjoy!


I don't know why it wouldn't work with brown rice because that's all I use it's healthier for you as far as I am concerned I will trey it with brown rice and I will let you know how it turns out .. Thanks For Sharing 3 O) 3

Does this recipe work with brown rice?

Hi Theresa! We do not recommend using brown rice in this recipe, since it has a longer cooking time than white rice.

This is a great recipe....used 2 whole eggs beaten which was added the last five minutes after tempering...sprinkled top with cinnamon...very good!

Can you use almond milk or skim milk?

We would try with 2 percent or 1 percent milk. It might not thicken with skim milk. We aren't sure how it would work with almond milk so we can't recommend using that.

I just finished cooking this rice - almost 1 hr and still not completely thickened. I sure hope this comes out all right because I am cooking it for company tomorrow! I'm afraid it should have been 2 C of uncooked rice and not 1. Will let you know tomorrow! Polly

Just to let you know, the rice was yummy. There were only 4 of us but we ate it all! Thanks for the recipe. Polly

I put raisins in mine but I bake it.

This is almost the same recipe that I make BUT I do not boil it. I cook the pudding on the stove for about 1 hour over med. low heat for a half batch--1/2 gal. of milk and 3/4 cup rice. I got the recipe from my sister when she had her restaurant. The full recipe is 1 gal. of milk, 2 cups rice, dash of salt, gob of butter, simmering on stove, for about 1 to 1 1/2 hrs. You cool for a little while before adding the rest of ingredients. When done you temper 2 eggs, before adding, then 1 cup sugar, 1 tsp. vanilla and some cinnamon if desired. Serve warmed with whip cream or just plain cream as how a lot of the old timers ate it. Enjoy I make often.

Thanks for the recipe I have been looking for a great recipe for rice pudding and thanks to you I have God Bless You Thanks For Sharing 3 O) 3


Can Splenda be used instead of sugar?

Sure you can replace the sugar with Splenda. However, please be aware that we have not tried this substitution for this recipe in our Test Kitchen, so we can not guarantee the results. Thank you for your question and enjoy!

Crunchy rice pudding? What did I do wrong? I've been cooking rice for nearly 40 years. Never did it come out crunchy. What did I do wrong?

this is the best i use a cup of sugar an 1 whole egg beaten and cinnamon on top i just cook mine on top stove and keep stirring until thick GREAT

Could this be done in the micro wave on the rice setting ? Also how about making a non sugar meringue and folding it in to make it a fluffy pudding.

This is my idea of a real rice pudding. I never bake it. I do make this in a double boiler which helps eliminate so much stirring and I add the eggs at the last three minutes , tempering them with a few spoonfuls of the milk mixture before adding them to the hot pudding. Wonderful memories of a favorite homespun dessert.

This is the way rice pudding was meant to be made. NOT baked. The only thing I do different is add raisins. Serve warm with cinnamon and sugar. YUM YUM

could this be baked in the oven?


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