Start to Finish: 1 hour, 15 minutes
Servings: 6
Difficulty: Intermediate

Rice is often used for savory dishes, but cooking it with milk and sugar turns this staple grain into a creamy pudding dessert. Many rice pudding recipes call for pre-cooked rice, but making this dessert entirely from scratch means starting with dry rice grains. For best results, use a medium-grain rice, which contains the perfect amount of starch to break down into pudding without becoming mushy.


  • 1 cup uncooked white rice
  • 2 cups water
  • 1/4 teaspoon salt
  • 3 1/2 cups milk
  • 3 eggs
  • 2 tablespoons corn starch
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract


Bring the rice, water and salt to a boil over medium-high heat in a medium saucepan. Reduce the heat to low. Simmer, covered, for about 20 minutes, or until the water is absorbed. Remove the lid, fluff the rice, and leave it uncovered to cool and dry slightly.

Combine the cooked rice, milk and sugar in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring occasionally, for about 25 minutes or until the liquid is reduced by about two-thirds.

Whisk the eggs and corn starch in a small bowl. Whisk 3 tablespoons of the hot rice liquid into the egg mixture, adding the liquid in a steady drizzle to slowly bring up the temperature in the eggs, a process called tempering.

Stir the tempered egg mixture into the rice mixture. Stir in the heavy cream until thoroughly combined.

Simmer, stirring frequently, for another 10 to 15 minutes, or until thickened to the consistency of custard. Remove from heat.

Add the vanilla extract to the rice pudding and stir thoroughly. Serve immediately.


If you add the egg mixture directly to the hot pan without first tempering it, the extreme temperature difference would cause the eggs to cook instantly, resulting in scrambled eggs in the rice pudding.

Brown rice makes a suitable choice for a whole-grain diet, but dry brown rice generally requires 45 minutes of cooking time.

Add raisins, dried apricots or another dried fruit for the last 15 minutes of cook time. The fruit rehydrates in the milk-based sauce, becoming soft and plump.


Eggs make basic rice pudding more custard-like, but you can simply omit them from the recipe for an eggless rice pudding. Simmer for about 40 minutes, or until the liquid is absorbed.

Heavy cream makes the pudding richer and creamier. For an even creamier pudding, replace some of the milk with more heavy cream. The cream can be omitted altogether, with more milk added at the beginning to make up the difference.

Substitute regular milk and cream with almond milk, soy milk or coconut milk to make the rice pudding suitable for a vegan or lactose-intolerant diet.