CREAMY RICE PUDDING IS A QUICK AND EASY RECIPE THAT CAN BE EATEN HOT OR COLD. IT’S A SUPER COMFORTING OLD-FASHIONED DESSERT I’VE LOVED SINCE I WAS LITTLE!
Who doesn’t love rice pudding? I have to be honest with you, I never really liked rice pudding until I became an adult and more importantly since I started making this Creamy Rice Pudding recipe. Although I didn’t appreciate this recipe until later in life I have always been told it’s just one of those desserts that evoke nostalgia, recently I was told by a friend that this and an amazing Red Velvet Cake recipe bring her back to a warm happy time surrounded by family and friends on special occasions and holidays.
We love super easy recipes around this house. With all the activities that we are in each and every day after school, it makes creating anything complicated non-existent in our house. We are also a comfort food loving family, this recipe is the one my mom used to make and try to get me to eat when I was a kid which is now my go-to recipe I use all the time.
This easy Rice Pudding is one of our favorites most certainly because it makes a bunch and even our kids absolutely love this stuff. My husband took a little bit to get on board but now he has become a true believer in one of the oldest and greatest recipes ever.
INGREDIENTS FOR THIS EASY RICE PUDDING
- Cooked rice
With that short list of ingredients, how can you not run to your kitchen and whip up a batch of easy rice pudding? I know that is one of the things I do when I’m really searching for something comforting. You can even use up the extra rice you cooked from the night before!
HOW TO MAKE RICE PUDDING
- Add 2 cups cooked rice to a medium sized saucepan.
- Add in milk, sugar, cinnamon, butter, and vanilla and bring to a low boil over medium heat.
- Continue stirring for about 15-20 minutes until mixture starts to thicken.
- Serve warm or cold with a sprinkle of cinnamon if desired
This rice pudding recipe really has just the right amount of sweetness to it, sometimes we sprinkle a little nutmeg over the top instead of cinnamon to give it a little different flavor.
- 2 cups cooked rice
- 2 cups milk
- 3 Tbs butter
- 1/3-1/2 cup sugar your sweetness preference
- 1 tsp vanilla
- 1/2 tsp cinnamon extra for sprinkling
- In a medium saucepan add all your ingredients and stir.
- Bring to a low boil over medium heat and stir to prevent burning for about 15-20 minutes until thickened.
- Serve hot or cold with a sprinkling of cinnamon or nutmeg.
Calories: 321kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 129mg | Potassium: 188mg | Sugar: 22g | Vitamin A: 9.3% | Calcium: 15.2% | Iron: 0.9%