Creamiest Rice Pudding

A quick check of our Dessert Index (on the right) will reveal that we’ve tried (and liked) any number of rice pudding recipes, from those cooked on the stovetop, to oven-baked, to Instant Pot variations. I’ve generally used long-grain rice but one recipe calls for Arborio.

SO creamy. So cinnamony. So delicious.

Today’s stovetop variation is definitely creamy. The all recipes post that inspired my version, labeled it “Creamiest Rice Pudding.”. I used brown rice and brown sugar, and made a few other adjustments along the way. At one point, I thought there was way too much milk in comparison to rice, but it all worked out and resulted in an extra-creamy pudding. I did cut the recipe in half but am including the full-scale recipe. (For those who wonder how to half a egg — use a fork to mix it up and then pour out just half. The other half can be added to scrambled eggs or an omelet.)

Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender, stirring frequently. Remove pan from heat and let rest 10 minutes.



   

   Above - Milk and rice were just combined,
   Below: Mixture after cooking for 1 hour & 20 minutes. The rice is tender but there is still lots of liquid.

   
2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.

   

   Eggs were tempered by slowly adding some of he warm milk-rice mixture to beaten eggs.

3. Turn off heat and still in vanilla; stir to combine.
   
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.


   

Recipe without photos . . . Creamiest Rice Pudding      12 servings

1/2 gallon milk (I used whole)

1 cup packed brown sugar 

1 cup uncooked long-grain brown rice 

3 eggs, lightly beaten 

1/4 teaspoon salt or to taste 

2 teaspoons vanilla 

Ground cinnamon to taste (the more the better in my estimation)

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour to 1 hour + 20 minutes or until rice is tender. Remove pan from heat and let rest 10 minutes.


2. Add eggs to a small bowl and mix thoroughly until white and yolk are combined. Slowly add 1/4 of the still warm milk-rice mixer to the eggs, MIXING CONSTANTLY to temper to eggs so they do not scramble. Stir this back into the saucepan with the rice mixture, add salt, and return pan to low heat; heat stirring constantly, for 2 minutes.
3. Turn off heat and still in vanilla; stir to combine
4. Pour into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.


5. When pudding has cooled to room temperature, remove plastic wrap and liberally sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.