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creamy rice pudding recipe

Old Fashioned Rice Pudding Recipe

  • Author: Melissa
  • Total Time: 50 minutes
  • Yield: 10-12 servings 1x


An old fashioned recipe for rice pudding


Units Scale
  • 1 cup of short-grained or long-grain rice
  • 2 cups of water
  • 4 Tbsp. of butter
  • 6 and 1/4 cups of 2 % milk – Divided
  • 2 egg yolks, beaten
  • 1 & 1/2 cups of sugar
  • 3 Tbsp. of cornstarch
  • 1 tsp. of Vanilla
  • optional – cinnamon


  • Boil the rice in water until it thickens – use the package instructions for boiling times and temperatures
  • *for my long grain rice, I set the temperature on high until it boiled, turned the temp. down to a simmer, placed the lid on, and cooked for 15 minutes
  • Do not drain – if you’ve cooked the rice down long enough, you shouldn’t have water standing. It should be absorbed in the rice and rice will be plumped up
  • Add butter and stir until dissolved
  • Add 5 cups of the milk to the hot rice mixture – this will help cool the rice
  • In a separate bowl, add the other 1 cup of milk to the egg yolks and whisk together
  • Pour the milk/egg mixture into the rice
  • Bring this mixture to a boil, lower the heat, and simmer without a cover for 30 minutes – stirring occasionally
  • In a small bowl, mix cornstarch with 1/4 cup of milk
  • Add cornstarch mixture and sugar to the rice mixture – stir over medium/high heat until thick (about 2-3 minutes)
  • Add vanilla and stir in
  • Suggested – serve with whip cream and a sprinkle of cinnamon



Store rice pudding covered in the refrigerator for up to 5 days

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes