Creamy Rice Pudding – a delicious recipe with short-grain rice, boiling water, sugar, cornstarch, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine rice with boiling water in a medium-sized saucepan.
2
Cover.
3
Simmer gently 15 minutes or until water is absorbed.
4
Combine sugar with cornstarch and salt.
5
Whisk in 1 cup milk.
6
Stir until smooth.
7
Add sugar mixture along with remaining milk and cream to the saucepan with the rice.
8
Combine well.
9
Add nutmeg and raisins.
10
Stirring steadily, bring to a slow boil.
11
Cover, reduce heat to barest simmer, stir occasionally.
12
Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
13
Beat egg yolks.
14
Remove pudding from heat.
15
Whisk a little of the pudding into the yolks.
16
Add yolk mixture to rest of pudding.
17
Cook 1 minute.
18
Remove from heat again.
19
Stir in vanilla and butter.
20
Transfer to a serving bowl and sprinkle top with cinnamon.
21
Serve hot or cold.
1172
kcal
Calories
100
g
Fat
54
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: ½ cup short-grain rice, 1 cup boiling water, ⅓ cup sugar, 1 teaspoon cornstarch, and more.
Yes, Creamy Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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