One of the reasons for keeping this food blog, is to keep track of the tried and true recipes that I have gone back to time after time. This rice pudding recipe is one of them.
I love rice pudding and I have tried quite a few recipes. This stove top version is lovely and creamy and perfect comfort food. Be sure to cook the rice until tender. Taste often to be sure. This pudding will thicken as it cools in the fridge, so don’t worry if it seems thin when it’s done. As you’re basically making a custard, be sure to cook only until heated after adding the eggs. Don’t let it boil of you might have a pot of scrambled eggs.
Stove Top Creamy Rice Pudding
Summary: This is my favourite rice pudding. It is basically rice cooked in milk and then making it all into a custard. Make sure the mixture doesn’t boil after you add the eggs.
- 6 cups milk (whole milk will make a richer pudding, but any type is fine)
- 3/4 cup uncooked long grain rice (not short grain or instant-type rice)
- 1 cup whipping cream
- 3/4 cup sugar
- 3 egg yolks, beaten
- 2 tsp. vanilla
- 1/4 tsp. salt
- (optional) 1 tsp. cinnamon (to sprinkle on top)
- (optional) raisins, to taste
- Rinse a large saucepan with cold water and pat dry.
- Pour in milk and bring to a boil over medium heat. *Watch carefully. When it hits the boil it can very quickly boil up and over and make an awful mess! Stir in rice and return to a boil. Reduce heat and simmer uncovered, stirring occasionally, about 55 minutes or until the rice is tender (taste test the rice to be sure and cook longer if needed. Depending on how strong your simmer is, this could take up to 80 minutes.).
- Meanwhile, in a small bowl, combine the rest of the ingredients (sugar, cream, egg yolks, vanilla and salt). When the rice is cooked, remove from heat. Whisk a small amount of the pudding into the egg yolks mixture, stir, then add the yolk mixture into the pudding. Cook, stirring constantly until mixture steams, thickens and coats the back of a spoon (pudding should noticeably thicken, so you’ll probably need to cook it until just before it boils). DO NOT LET IT BOIL. Immediately remove from heat, cool slightly and put into a covered casserole dish or bowl. Sprinkle with cinnamon, if desired. Refrigerate at least 4-6 hours. Enjoy! (*If for some reason, your pudding doesn’t thicken up after sitting in the fridge, you can return to the stove and cook it some more, stirring until thickened).
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 15 min
Number of servings (yield): 12