Creamy Rice Pudding With Cinnamon and Eggs
A rich and comforting old-fashioned dessert with tender rice, warm cinnamon, and a silky custard base. Perfect warm or chilled.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
Ingredients
- For the Rice Pudding
- 4 cups whole milk
- 1/2 cup uncooked medium-grain white rice
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon plus more for serving
- 1 tablespoon butter
Instructions
Simmer the Rice
- In a medium saucepan, combine milk, rice, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
- Tip: Stir gently to avoid scorching or sticking.
Let It Thicken
- Reduce heat to low and cook uncovered for 30–35 minutes until rice is tender and mixture thickens slightly.
- Tip: It will thicken more as it cools.
Temper the Eggs
- Beat eggs in a small bowl. Slowly whisk in 1/2 cup of the hot pudding to temper. Return the egg mixture to the pot, stirring constantly.
- Tip: This prevents the eggs from scrambling.
Final Simmer
- Cook for 2–3 more minutes on low, stirring constantly until creamy. Remove from heat.
- Tip: Stir in butter and vanilla at this stage for rich flavor.
Add Cinnamon and Cool
- Stir in cinnamon. Let cool slightly before serving warm or chilling.
- Tip: Cover with plastic wrap on the surface to avoid a skin.
Notes
For extra richness, substitute part of the milk with cream or coconut milk.
Delicious with raisins, lemon zest, or a sprinkle of nutmeg.
Serve chilled or warm with your favorite toppings.