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Homemade Creamy Rice Pudding


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Rate this recipe 4.4/5 (10 Votes)
Homemade Creamy Rice Pudding 1 Picture


  • 1 - cup cooked or leftover rice
  • 1/3 -cup flour
  • 3/4 - cup sugar
  • 1/4 - teaspoon salt
  • 2 - cups whole or low fat milk
  • 3 - egg yolks, beaten
  • 1 - teaspoon vanilla extract
  • cinnamon sugar for garnish


Adapted from


Step 1

In a medium saucepan on medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.

Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for a another recipe (see cooks note). Add 1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs).

Add the egg yolk mixture to the hot pudding and mix well. Mix until you have a creamy consistency.

Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.

The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula.

Remove pudding from heat and add the vanilla extract, blend well. Chill before serving or serve at room temperature.

Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so I serve it warm.


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