Best Creamy Rice Pudding Recipes

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

CREAMY COCONUT MILK RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

CREAMY RICE PUDDING

Steps:

• In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

KOZY'S CREAMY COCONUT RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
• Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
• Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

HEALTHIER CREAMY RICE PUDDING

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

EXTRA CREAMY RICE PUDDING

Steps:

• In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
• Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
• Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
• Stir in butter (if using) and raisins.

EASY, CREAMY LOW-FAT RICE PUDDING

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

QUICK AND EASY, THICK AND CREAMY RICE PUDDING

Steps:

• Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
• Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
• In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
• Pour into bowls and serve immediately. You may top with cool whip if desired.

CREAMY BROWN RICE PUDDING

Steps:

• Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
• Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

CREAMY ORANGE RICE PUDDING

Steps:

• Remove zest from orange using the smallest holes on a box grater, and set aside. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and set aside. Squeeze juice from membranes over sections before discarding.
• Place the Arborio rice, milk, reserved orange zest, lemon zest, vanilla bean and seeds, salt, and sugar in a medium saucepan, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the rice is tender and most but not all of the liquid has been absorbed, 20 to 25 minutes. Stir in the heavy cream. Remove the vanilla bean, and serve the pudding in small bowls garnished with orange sections.

INSTANT POT® CREAMY VANILLA RICE PUDDING

Steps:

• Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
• Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
• Serve rice pudding in individual bowls garnished with cinnamon.

CREAMY COCONUT RICE PUDDING PARFAITS

Steps:

• In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

CREAMY APRICOT RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
• When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

SWEET CREAMY BAKED RICE PUDDING

Steps:

• Set oven to 300 degrees.
• Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
• Place all the ingredients (except raisins) in a baking dish; mix to combine.
• To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
• Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
• Add in raisins the last 30 minutes of cooking.
• *NOTE* the mixture will thicken even more after cooking.

CREAMY CROCK POT RICE PUDDING

Steps:

• Butter the inside of a 2-2 1/2 quart slow cooker.
• Mix all the ingredients together in the crock pot.
• Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^).
• Serve warm.

CREAMY CINNAMON RICE PUDDING

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

CREAMY STOVETOP RICE PUDDING

Steps:

• 1. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
• 2. Over MEDIUM heat, heat above mixture until tiny bubbles form around the edge, stirring frequently. This can take anywhere from 15 minutes to 1/2 hour, depending on your stove.
• 3. Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
• 4. Remove from heat and stir in vanilla extract. If desired, sprinkle with cinnamon and nutmeg before serving.
• 5. We like to eat it hot, but you can also serve it cold.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

CREAMY RAISIN RICE PUDDING

Steps:

• Combine rice, water and salt in 3-quart saucepan.
• Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
• Combine sugar and cornstarch.
• Add milk, sugar mixture and raisins to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
• Stir into remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or chilled. Garnish with cinnamon and nutmeg.

CREAMY RICE PUDDING WITH THE QUICKEST STRAWBERRY JAM

Steps:

• Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!
• I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
• Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!
• Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
• To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.
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