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Recipe

Best-Ever Rice Pudding

Scott Phillips

Servings: 6

Rice pudding is the best kind of comfort food: sweet, rich, seductive, and easy to make. Although this pudding will look a bit loose when cooked and still warm, it will thicken to the perfect consistency upon cooling (if you prefer your rice pudding warm, see the variation below).

Ingredients

  • 4-2/3 cups whole milk
  • 1/2 cup white rice, such as Carolina long grain,basmati, jasmine, or arborio
  • 7 Tbs. granulated sugar
  • 1 vanilla bean
  • 1 3-inch cinnamon stick
  • 2 large egg yolks
  • Lightly sweetened whipped cream for serving (optional)

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 80
      Sodium (mg): 82
      Carbohydrates (g): 37
      Fiber (g): 0
      Protein (g): 8

Preparation

  • In a 4-quart saucepan, combine 4 cups of the milk with the rice and sugar. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them to the pan. Add the scraped vanilla bean and the cinnamon stick and bring the mixture to a boil over medium heat. Reduce the heat as necessary to maintain a simmer and cook, stirring frequently but gently, until the rice is completely tender, about 25 minutes. Remove the pan from the heat.

    In a medium bowl, whisk the egg yolks until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended. Put the pan over medium heat and cook, stirring constantly, just until the mixture begins to boil, about 2 minutes.

    Transfer the rice pudding to a bowl and place a piece of plastic wrap directly on its surface. Set the bowl in an ice bath to cool the pudding quickly. When cool, discard the cinnamon stick and the vanilla bean. Divide the pudding among 6 small bowls or ramekins, cover with plastic wrap, and refrigerate for at least 3 hours before serving. Serve topped with a spoonful of whipped cream, if using.

Prefer your rice pudding warm? Not a problem. Use the recipe here, but when you add the egg yolks, omit the final addition of 2/3 cup milk. Cook as directed; remove the finished rice pudding from the heat and discard the cinnamon stick and vanilla bean. Spoon the warm pudding into small bowls and serve immediately with a generous dollop of whipped cream.

Reviews

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Reviews

  • Hirsheys | 01/28/2017

    Really delicious. My sister and I both were very happy with this classic pudding. It is the essence of vanilla and creaminess (which is what I'm looking for in a rice pudding...)

  • elainesl | 01/29/2015

    I have tried many rice pudding recipes over the years. This is not the "best-ever" by a long shot. It needs tinkering, it takes a long time to cook, and it's too sweet. By the time I make all the changes, it becomes a different recipe. To my delight, the Fine Cooking recipe "Classic Rice Pudding" (search on it here) is imo THE best-ever, just as written--creamy and rich, subtly sweet, easy, and delicious.

  • User avater
    Lulucooks | 03/13/2014

    I have been making this rice pudding since it was first published. It is excellent (my favourite rice pudding recipe). I recommend the addition of whipped cream folded in and it's lovely served with a rhubarb compote. This recipe has become a family classic in my home. For those who complain about this recipe I can only surmise that you are using inferior rice (I like jasmine rice and I'm picky about where I purchase it). If you are a fan of baked pudding this is not the recipe for you.

  • churro | 02/23/2014

    Made it today, but we didn't like it very much... 25 mn was not enough to cook arborio rice to perfection. It cookek about 35 minutes and I added almost 1 more cup of milk. But I think it would have been too much if it was basmati.A little too sweet to our taste.

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