Creamy Rice Pudding

This homemade rice pudding based on evaporated milk, it is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old-fashioned rice pudding on the stovetop with this simple recipe!

Rice pudding has always been a favorite dessert for me.
But I’m particular about it. Not just any old rice pudding will do.

The best rice pudding should be creamy and sweet, not too grainy and not too soft. Find the right balance between pudding and rice. There can’t be too much of one or the other.

To make this rice pudding with cooked rice, I experimented with a few different combinations of rice and milk. When I found one that I absolutely loved, I scribbled it down right away.

What is rice pudding?

Rice pudding is a comforting dessert made with cooked rice, milk, eggs and sugar. It is often flavored with spices and served with additions such as nuts and dried fruit.

While no one knows for sure who invented the first rice pudding, it’s easy to see why this simple dessert has become a staple for so many families.

• Rice pudding is made with simple, inexpensive ingredients. You probably already have everything you need to make this recipe in your kitchen!
• It’s a quick and sweet way to use up fresh or leftover cooked rice.
• The pudding is delicious served warm or cold!
• Serve it alone or with a handful of your favorite nuts and raisins.

You can find hundreds, if not thousands, of different rice pudding recipes out there. This is the best rice pudding recipe I’ve ever had because it balances the texture of the fuller grains of the rice, with the soft, creamy texture of the pudding.

Love rice pudding, but can’t eat dairy? You will still be able to enjoy your favorite comfort food when you prepare it Almond milk rice pudding!

Let’s look at what ingredients are needed to make this simple pudding recipe.

Ingredients for the simple rice pudding recipe

• Medium Grain Cooked Rice
• Evaporated milk
• Ground cinnamon
• Kosher salt
• Nutmeg
• Whole milk
• Sugar
• Butter
• Vanilla extract

What is the best rice for rice pudding?

Choosing the right type of rice is key here! I use medium grain white rice. Arborio rice can also be substituted. Both have a high starch content which thickens the rice and helps create the creamy texture.

In addition to using the right rice, here are other tips for a successful rice pudding.

How to make creamy rice pudding

Use the right rice-liquid ratio: I modified this recipe to get the milk to cooked rice ratio I wanted. Be sure to measure carefully to maintain the correct ratio.

Use evaporated milk: This canned milk is condensed to a syrupy consistency, but not sweetened. It adds richness without making it overly sweet. The evaporated milk rice pudding consistently had the best texture and flavor of any version I tried.

Cook over medium-low heat: Slower cooking helps the rice gradually release starch, so the pudding is creamy and not lumpy. Low and slow is definitely the best way to go here. Trust me.

Stirring: Stirring frequently helps distribute the starch evenly and prevents it from sticking to the bottom of a large pot. Gently but consistently stir the rice and milk mixture. It might get boring, but it’s necessary and you’ll love the results!

Temper the egg: Eggs are the key to a creamy, custard-like pudding. To avoid ending up with cooked egg stains in your custard, follow my tempering directions below.

What is Tempra?

Tempering is a process of slowly heating eggs to room temperature to stabilize their proteins. By gradually adding a hot liquid like water or milk to your eggs, you cook them without curdling. Conversely, if you add room temperature eggs to direct heat, they cook quickly and curdle like scrambled eggs.

In this recipe, the hot, thickened rice mixture is used to temper the egg. As a result, you will get a perfect, silky pudding – no unwelcome pieces of cooked egg will ruin your dessert!

Step by step instructions

Let’s go through the steps to make rice pudding.

First add the rice, evaporated milk, salt, cinnamon and nutmeg to a saucepan. Cook on the stovetop, stirring regularly, until thickened.

Now combine the whole milk and eggs in a bowl. Whisk the sugar into the egg mixture.

Next, it’s time to temper the eggs. Pour about ⅓ cup of the hot rice mixture into the bowl with the egg, sugar and milk. Gradually add this mixture to the pot on the stove.

Continue cooking and blend the rice pudding for another couple of minutes until everything is thickened, hot and well blended. Remove the pudding from the heat, then add the vanilla extract and butter.

You’ll find a detailed ingredient list and full instructions in the recipe card below.

Is creamy rice pudding better hot or cold?

Whether to serve this pudding hot or cold is a matter of personal preference. I occasionally enjoy sitting down to a warm bowl of this cinnamon-infused dessert on a cold day, but I love, love, LOVE cold for its refreshing sweetness – and the fact that you don’t have to reheat it!

Leftover rice pudding should be stored tightly covered in the refrigerator and will keep well for up to 4 days.

More old fashioned pudding recipes

Head back to grandma’s kitchen with these other classic homemade pudding recipes!

My homemade banana pudding is sweet southern comfort food at its best. Nilla wafers and fresh whipped cream make it the best you’ve ever tasted. For those late night chocolate cravings, this made-from-scratch chocolate pudding has your back!

Like rice pudding, bread pudding is a dessert that has been around for countless generations! My Chocolate Cherry Cheesecake Bread Pudding is a decadent take on the traditional treat, made with French bread, juicy red cherries and lots and lots of chocolate.

Looking for a savory side dish for pudding? Corn Pudding is a creamy custard-like flan, dotted with fresh sweet corn kernels! You will fall in love with it at the first bite.

Recipes on the stove

When it comes to no-bake desserts, your mind probably races to cold treats. Chilled treats like No-Bake Lemon Cheesecake and Orange Dreamsicle Bars are some of the most popular recipes of all time on the blog for good reason!

But did you know that you can prepare tasty HOT desserts even without an oven?

Chocolate fondue is one of the easiest desserts to prepare. It’s ready in minutes and is always a crowd pleaser! For citrus lovers, I have a zesty lemon recipe to replace the canned stuff. Drizzle it over berries, ice cream or whipped cream for a refreshing summer indulgence.

Sweet and creamy pudding with cooked rice, a hint of vanilla and a touch of nostalgic comfort, perfect for cold winter nights. Try this easy evaporated milk rice pudding recipe next time you get a craving!

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