Sunday, January 11, 2015

The Creamiest Rice Pudding

The Creamiest Rice Pudding

Okay. I'm going to solve a hunger problem for you.

What do you give your children when you need them to stay full for a while?

Cold cereal won't work. Neither will toast. PopTarts are definitely losers.

I love serving eggs. But my kids don't always appreciate them like I do. Especially the older four.

So, how about rice? Rice seems to enjoy expanding over and over and over if given the chance. Which is exactly what I need to happen in empty bellies during church!

To make rice pudding you start with cooked rice (which is dry rice cooked in double the amount of water). Then you cook it again - essentially doubling it again. When done in milk, the rice turns creamy and pudding-like.

Whenever I make rice lately, I like to make a big batch (like 8 cups worth) so I can use it throughout the week in a few different recipes. If you don't cook in big batches like this, add 20 minutes or so onto the cook time to make the rice (1 1/2 cups rice boiled then simmered, covered, in 3 cups water).

My kids love it when I serve this on Sunday morning before church. They seem to stay satisfied through the meetings. The little girls still like to munch on Cheerios during the service. It keeps them busy, so it's fine by me!

The Creamiest Rice Pudding


3 cups cooked rice
3 cups milk
1/3 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
2 T butter
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg


1. Combine the rice and milk in a large pot. Bring to a boil. Once boiling, turn down the heat to medium and let simmer, uncovered, until creamy - about 20 minutes. Stir occasionally. You can remove the skin on top if you want.

2. Stir in the sugar and salt.

3. In a separate bowl, whisking quickly and constantly, combine about 1/2 cup of the rice mixture with the beaten eggs. If you don't whisk it, you'll end up with scrambled eggs. If done right, they will stay liquid and mix with the rice. Stir the eggs in with the rest of the rice in the pot. Cook for 2 minutes more.

4. Remove the pot from the heat. Add the butter, vanilla, cinnamon, and nutmeg - stirring well.

5. Enjoy with a swirl of cream!

You might also be interested in these posts:

Clean your dirty rice pudding pan with this no-fail method


  1. Looks delish! I'll let you make me some the next time you come!

  2. I have always wanted to make rice pudding. And today would be a good day since I too make an extra large batch when I cook it so I have leftovers.

    Thanks for sharing on Tasty Tuesdays.

  3. I have never had rice pudding...however I think I need to try it! Pinned!

    Thanks for joining the Link Up this week!

  4. You know you made me want to make this today! I haven't had rice pudding in a long time and it's an all time favourite here! I love it, my kids as well! Will definitely have to give your recipe a go!

  5. Celeste @The Whole ServingApril 5, 2016 at 8:52 AM

    My daughter loves foods like this one, I can't believe I haven't made it for her. I think I'll surprise her with this recipe.

  6. I haven't eaten this in years. We used to have goats and sheep in the farm and they would produce so much milk that I was making all sorts of things with the surplus and this was one of our go to favorites.

  7. I'm impressed, Mary! I was weaned to goat's milk but haven't had it since I was probably one. I hope you get a chance to make it and love it!

  8. Awesome, Celeste! I hope she enjoys it as much as my girls do. Please let me know how it goes. :)

  9. Yay! Thanks, Katrin. I love it when my recipes have that effect on people. I would love feedback after you've made it. I'm sure you'll enjoy it!

  10. I love big batches of rice! I use it for so many things. One of my girls even eats it straight as a snack. Thanks for the party!