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If you’re looking for a sweet and creamy dessert that’s both comforting and satisfying, this rice pudding recipe is sure to hit the spot. Made with simple ingredients like sweetened condensed milk and eggs, it’s easy to whip up and perfect for any occasion.

Creamy Rice Pudding -Custard Style

Ingredients:

1/2 cup instant rice
3 1/2 cups milk
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Ground cinnamon (optional, for garnish)

Instructions:

Cook the Rice:

In a medium saucepan, combine the instant rice and 2 cups of milk. Bring to a simmer over medium heat and cook according to the rice package instructions (usually about 5 minutes). Once cooked, set it aside.

Make the Custard:

In a separate bowl, whisk the remaining 1 1/2 cups of milk, eggs, sugar, vanilla extract, and salt together until smooth and combined.

Combine and Cook:

Gradually add the egg mixture to the cooked rice, stirring constantly to avoid curdling. Place the saucepan back on the stove over low heat, and cook the pudding, stirring frequently, for about 5-8 minutes, until it thickens to a custard-like consistency. Be careful not to let it boil.

Serve:

Once thickened, remove from heat. Allow it to cool slightly, then serve warm or chilled. Garnish with a sprinkle of ground cinnamon if desired.

Enjoy Your Sweet Treat!

Whether you’re serving this creamy rice pudding as a comforting dessert after a family dinner or preparing it ahead for a special occasion, its rich, custard-like texture and sweet flavor will surely be a hit. Feel free to customize with additional toppings like raisins, nuts, or a drizzle of caramel sauce for added indulgence.

Custard Style Rice Pudding

Here’s a quick and easy custard-style rice pudding recipe using instant rice, milk, and eggs.

Prep Time 10

Cook Time 1 10

Serving Size 8

Ingredients

1/2 cup instant rice
3 1/2 cups milk
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Ground cinnamon optional, for garnish

Instructions

Cook the Rice:

In a medium saucepan, combine the instant rice and 2 cups of milk. Bring to a simmer over medium heat and cook according to the rice package instructions (usually about 5 minutes). Once cooked, set it aside.

Make the Custard:

In a separate bowl, whisk the remaining 1 1/2 cups of milk, eggs, sugar, vanilla extract, and salt together until smooth and combined.

Combine and Cook:

Gradually add the egg mixture to the cooked rice, stirring constantly to avoid curdling. Place the saucepan back on the stove over low heat, and cook the pudding, stirring frequently, for about 5-8 minutes, until it thickens to a custard-like consistency. Be careful not to let it boil.