Creamy Dreamy Rice Pudding
Yields: 4 servings
WHAT ARE THE INGREDIENTS IN THIS DELICIOUS LOOKING RICE PUDDING?
Here are the simple everyday ingredients:
- 1 3/4 cups cooked long grain white rice, I used Veetee, https://www.veetee.com/us/ discover this great product like I did, it’s fantastic for so many recipes and love how fast it cooks in the microwave. Or, any long grain instant white rice or any cooked white rice.
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/2 tsp sea or kosher salt
- 1 1/4 tsp vanilla extract
- 1 egg, lightly beaten
- 1 tbsp unsalted butter
- 1/4 tsp cinnamon, more for garnish, optional
- whipped cream, optional
HOW IS THIS RICE PUDDING PREPARED?
Here are the easy directions:
- Cook instant long grain rice in the microwave or according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.
- In a large saucepan, combine the milk, rice, sugar, butter, and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Keep whisking so it doesn’t burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.
- If pudding becomes too thick, you can thin out with a few tablespoons of milk.

Creamy Dreamy Rice Pudding
Ingredients
- 1 3/4 cups cooked long grain rice I used Veetee https://www.veetee.com/us/
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1/2 tsp sea or kosher salt
- 1 1/4 tsp vanilla extract
- 1 egg lightly beaten
- 1 tbsp unsalted butter
- 1/4 tsp cinnamon, more for garnish, optional
- whipped cream, optional
Instructions
-
1.Cook 2 packs Veetee long grain rice in microwave according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.
2.In a large saucepan, combine the milk, rice, sugar and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Add in butter. Keep whisking so it doesn’t burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.
Recipe Notes
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