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Classic Rice Pudding
AmericanGluten-Free

Classic Rice Pudding

A american dessert built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

65 min total
6 servings
Stovetop
Calories
364 kcal
Protein
8g
Carbs
38g
Fat
21g

Ingredients checklist

Numbered instructions

1Combine milk, heavy cream, sugar, salt, and cinnamon stick in a medium heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring to dissolve sugar.
2Stir in uncooked rice. Reduce heat to medium-low and cook uncovered, stirring frequently, for 45–60 minutes until rice is very tender and mixture is thick and creamy.
3Remove cinnamon stick. Whisk egg yolks in a small bowl, then temper by slowly ladling 1/2 cup hot pudding into the yolks while whisking constantly.
4Pour the tempered yolk mixture back into the saucepan, stirring continuously. Cook on low for 2–3 more minutes.
5Stir in vanilla extract. Serve warm dusted with ground cinnamon, or refrigerate with plastic wrap pressed onto the surface to prevent a skin.

Chef's Tips

Stir frequently — this prevents sticking and breaks down starch, creating the signature creamy texture.
Short-grain or Arborio rice releases more starch than long-grain for a naturally creamier, richer pudding.
The pudding thickens as it cools — stir in an extra 1/4 cup milk before refrigerating if serving chilled.
Always temper the egg yolks — adding them too fast to hot pudding will scramble them.

Recipe Variations

Raisin Rice Pudding: Soak 1/3 cup golden raisins in 2 tablespoons dark rum or warm water, then stir in with the vanilla.
Cardamom & Rose Water: Replace cinnamon with 3 crushed cardamom pods and add 1 teaspoon rose water for a fragrant kheer-inspired version.
Chocolate Rice Pudding: Stir in 2 tablespoons Dutch-process cocoa with the sugar and fold in 1/2 cup chocolate chips at the end.
Source: Well Seasoned Studio at https://www.wellseasonedstudio.com/how-to-make-rice-pudding/

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