Best Homemade Rice Pudding

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Don’t be intimidated by making rice pudding from scratch! The Best Homemade Rice Pudding is a classic recipe that definitely calls for a dollop of whipped cream.

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You are in for a real treat today. I am sharing one of my mama’s most delicious recipes with you – Homemade Rice Pudding. It is also one of my favorites. As most of us are stuck at home during this trying time, I find myself gravitating to the kitchen more frequently than normal. I like to refer to this social distancing time in our lives as Groundhog Day. Anyone else have a hard time remembering what day of the week it is, let alone what time of the day?

In times of uncertainty, food brings us all together – even remotely. Cooking and baking are comforting to me. So naturally, I end up in the kitchen whipping up food to take my mind off all things quarantining and social distancing. So I wanted to share with you this homemade rice pudding recipe. It is my perfect sweet comfort food recipe.

This is the Best Homemade Rice Pudding ever! I promise and you can thank me later. Double bonus….it’s gluten-free. So if you have a gluten intolerance, you too will love this gluten-free rice pudding recipe!

Check out this delicious recipe!

What Ingredients Do I Need To Make this easy Rice Pudding recipe?

I can guarantee you have most of these ingredients in your home. Most of them are pantry staples so there is no reason why you should not make this delicious pudding recipe.

Rice

Whole Milk

Eggs

Sugar

Vanilla

Nutmeg

Cinnamon (for garnish)

A few tips on how to make Homemade Rice Pudding?

Tip 1

Add rice, milk and salt to a large pot and bring to a boil. You basically cooking the rice in the same way you would regularly except you are using milk instead of water. When the rice comes to a boil, lower heat to low and cook 20 minutes with the lid on.

Tip 2

While rice is cooking, get beat your eggs and sugar together. If you like nutmeg add about 1/8 a teaspoon to the egg mixture. You can also add cinnamon instead.

Tip 3

When the rice is done cooking, you will need to temper your egg mixture. Tempering is a way to warm the eggs so you can incorporate them into the rice and milk. Otherwise, you will have scrambled eggs if you dump the eggs and sugar into the hot rice and milk. And ain’t nobody got time for that. So to temper your eggs, whisk the hot milk/rice into the eggs and sugar – one tablespoon at a time. I like to use a ladle to do this. 

Tip 4

After the eggs are warmed up, pour the eggs and sugar into the rice and milk. Turn the heat up and bring to a boil. The rice pudding will thicken as it cooks. When the pudding comes to a boil, remove from heat and add vanilla. Pour into a rectangular baking dish. Sprinkle with cinnamon. Let cool slighly and then refrigerate for 3-4 hours.

Must-Have Homemade Rice Pudding Recipe Essentials

6 Quart Saucepan

Liquid Measuring Cup

Whisk

Rectangular Baking Dish

Dessert Bowls

Meal Plan Game Plan

Add this delicious homemade rice pudding recipe to your weekly meal plan. Here are a few other items that you can also add to your meal plan game plan too.

Main Dish: Parmesan Dijon Chicken

Side Dish 1: Apple Raisin Coleslaw

Side Dish 2: The Best Mashed Potatoes Recipe

Refreshing Drinks: Copycat Sonic Cherry Limeade Slush

Save this Homemade Rice Pudding recipe for later. Pin the image below to your favorite Pinterest Board.

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Yield: 12 Servings

Best Homemade Rice Pudding

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Don't be intimidated by making pudding from scratch! The Best Homemade Rice Pudding is a classic recipe that definitely calls for a dollop of whipped cream.

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Ingredients

• 2/3 Cup Rice
• 2 Quarts Whole Milk
• 4 Large Eggs
• Dash Salt
• 1 Cup Sugar
• 1 Tablespoon Vanilla
• 1/8 teaspoon Nutmeg
• Cinnamon (for garnish)

Instructions

1. Add rice, milk and salt to a large pot and bring to a boil. You basically cooking the rice in the same way you would regularly except you are using milk instead of water. When the rice comes to a boil, reduce heat to low and cook 20 minutes with the lid on.
2. \While rice is cooking, get beat your eggs and sugar together. If you like nutmeg add about 1/8 a teaspoon to the egg mixture. You can also add cinnamon instead.
3. When the rice is done cooking, you will need to temper your egg mixture. Tempering is a way to warm the eggs so you can incorporate them into the rice and milk. Otherwise, you will have scrambled eggs if you dump the eggs and sugar into the hot rice and milk. And ain’t nobody got time for that. So to temper your eggs, whisk the hot milk/rice into the eggs and sugar – one tablespoon at a time. I like to use a ladle to do this. 
4. After the eggs are warmed up, pour the eggs and sugar into the rice and milk. Turn the heat up and bring to a boil. The rice pudding will thicken as it cooks. When the pudding comes to a boil, remove from heat and add vanilla. Pour into a rectangular baking dish. Sprinkle with cinnamon. Let cool slightly and then refrigerate for 3-4 hours.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 152Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 80mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 6g

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