Rice Pudding

I hope you all had a great weekend! We went to my cousins wedding on Saturday which was beautiful, and it was so handsome seeing my little man in a suit..(It was the first time! I loved it!) It was fun getting dressed up, although after a few hours in heels and a tight dress, my pregnant self was ready for yoga pants and a sweatshirt! I know, I’m lame. But it was a wonderful day, and really fun! We got a few great pictures that I am so excited about! It’s not always easy getting my little guy to sit still and smile for pictures haha But we managed to succeed for a few minutes!

Isn’t he such a stud?! 😛 Yes, I know..not everyone thinks my son is as great as I do..deal. Anyways! THIS.RICE.PUDDING! Oh Meh God. It has to be the creamiest, most flavorful, spot on, best rice pudding I have ever had. Hands. Down.

It requires a little bit of work, but is so entirely worth it that I am literally going to make it again after I finish typing this. Its the perfect creamy texture, with a scrumptious cinnamon-sugar taste. We ate the whole pan in one night. No shame. It was amazing..It is a great comfort dessert, especially for these cooler nights, approaching rapidly. Make this rice pudding.. your family will thank you.


Rice Pudding

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 6 Servings


  • 2 Tablespoons butter, plus extra for greasing
  • 1/2 cup white rice
  • 2 1/2 cups whole milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream (or whole milk)


  1. Set up your double boiler on medium heat.
  2. Add the rice and milk and cook covered for 30-35 minutes, stirring occasionally, until the rice is thoroughly cooked through.
  3. If it is still slightly firm, let sit sit on low heat for another ten minutes.
  4. Preheat your oven to 350 degrees. Grease a medium sized pan with butter and set aside.
  5. In a small bowl whisk together the egg yolks, vanilla, and salt.
  6. In another small bowl, combine the sugar, cornstarch, cinnamon, and nutmeg. Mix it up.
  7. Add the egg mixture, the dry ingredients, butter, and either the heavy cream or whole milk to the rice. Mix between each addition.
  8. Pour the mixture into the greased pan.
  9. Bake in the oven for around 20 minutes, until rice pudding is no longer liquid and resembles a custard. It will have turned solid and the top will be a light golden brown.
  10. Serve warm with whipped cream or vanilla ice cream!


Slightly Adapted From: The Food Network

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