This traditional rice pudding recipe is always a hit, whether you serve it warm or cold! Rice is slowly cooked in a rich combination of milk and cream until velvety. Then it’s thickened with eggs and sugar, and flavored with a touch of vanilla for a delicious dessert or sweet treat.
This version is made without raisins, but they can easily be added for a bit of extra texture or flavor. Topped with whipped cream, fruit compote, or just a dash of cinnamon, this cozy, classic dessert is sure to please!
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What is Rice Pudding?
Rice pudding is a dish made from rice, milk or water, and flavoring. Almost every country in the world boasts its own rice pudding recipe, though it may not be referred to as a pudding. Some countries prefer a savory taste and serve it as a main course, but others add sweeteners to make it a dessert.
This recipe’s origin is Scandinavian. There, rice pudding is a much-loved part of holiday traditions. It’s commonly served on December 23rd, known as Lille Julaften (Little Eve) or on Christmas Eve itself.
There’s a fun tradition that accompanies this dessert. One peeled, whole almond is stirred into the rice pudding before it is served. The person who finds the hidden almond in their serving of rice pudding receives a prize.
In our family, the prize is one whole dollar! LOL!
Do You Have Tips for Making Rice Pudding?
- DON’T use instant rice for this recipe! Between the long cook time and the amount of liquid used, you’ll end up with a pot of mush.
- Keep the heat low and stir often! High heat and lack of stirring will allow the rice to settle on the bottom of the pot and burn. No one wants lumps of burnt rice in their pudding!
- Splurge on your vanilla. The better the ingredients, the richer your pudding will be. I bought some Mexican vanilla years ago, and ever since then I make sure to have a bottle in my pantry for “fancy baking”. You can find pure Mexican vanilla at some gourmet shops and on Amazon. Here’s an Amazon link to one of my favorites!
How Should I Serve Rice Pudding?
The beauty of this recipe is that you can serve it warm or cold! We like it both ways, but when it’s warm I like to drizzle a little extra cream over it.
Since rice pudding is sweet, most people like to serve it as a dessert. But sometimes it makes a wonderful snack. And it really hits the spot if you serve it as a cold snack, topped with whipped cream, on a hot day!
You can even serve it for breakfast. Think of it as a different type of oatmeal. And if you top it with nuts, fruit, and a touch of maple syrup you’ll be able to enjoy it in a whole new way!
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Directions
- Bring rice, milk, and heavy cream to a boil in a heavy-bottomed pan or double boiler. Reduce heat to low; cook until rice is tender, about 20 minutes. Stir frequently.
- In another bowl, beat eggs, sugar, and salt until creamy and yellow.
- Temper the egg mixture with rice. To temper, add 1 tablespoon hot rice mixture at a time to the egg mixture, beating after each addition, until 1/2 cup has been added. Then add all remaining egg mixture to the rice.
- Cook over low heat for ten minutes, stirring frequently. Do not boil.
- Stir in vanilla extract and cinnamon.
- Pour into serving dish and sprinkle with additional cinnamon. Serve warm or cover and chill to serve cold.
Grandma always said that a recipe is just a guideline. Feel free to adapt my recipes to suit your family’s needs. Be sure to comment below to let us all know how you made this recipe your own!
Looking for More Sweet Recipes?
- Take two sweet, fruity bites with our Two Bite Mini Cheesecakes
- Enjoy a cup of tea and Cinnamon Cream Cheese Puffs
- There’s always room for Grandma’s Apple Cake, especially with whipped cream and caramel
Traditional Rice Pudding
Course: DessertDifficulty: Medium10
servings1
hour10
minutesThis classic rice pudding recipe is always a hit, whether you serve it warm or cold!
Ingredients
2 cups uncooked short grain rice
1 quart milk
1 quart heavy cream
4 eggs
2 cups sugar
2 teaspoons salt
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
Extra cinnamon for garnish
Directions
- Bring rice, milk, and heavy cream to a boil in a heavy-bottomed pan or double boiler. Reduce heat to low; cook until rice is tender, about 20 minutes. Stir frequently.
- In another bowl, beat eggs, sugar, and salt until creamy and yellow.
- Temper the egg mixture with rice. To temper, add 1 tablespoon hot rice mixture at a time to the egg mixture, beating after each addition, until 1/2 cup has been added. Then add all remaining egg mixture to the rice.
- Cook over low heat for ten minutes, stirring frequently. Do not boil.
- Stir in vanilla extract and cinnamon.
- Pour into serving dish and sprinkle with additional cinnamon. Serve warm or cover and chill to serve cold.
Notes
- For more texture and sweetness, fold in 1/2 cup raisins just before step 4.
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