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Creamy rice pudding with milk, rice, sugar, cream, eggs and vanilla. That's it! So delicious!

Creamy Rice Pudding

5 from 1 vote
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8


  • 7 Cup Milk
  • 1 Cup Rice
  • 1 Cup Sugar, divided
  • 4 Eggs
  • 1 Cup Heavy Cream
  • 1 Vanilla Bean


  • Put  1/2 c. of sugar, the milk and rice in a large pot.
  • Put the lid on and bring to a soft boil. 
  • Once boiling, add the vanilla bean and turn the temperature down.  Set the timer for 40 minutes.
  • Check after 5 minutes to make sure the mixture is still boiling.  If not, bump up the heat a little.  If it is at a rolling boil, turn the heat down.
  • Five minutes before the rice mixture is done, put the eggs in a bowl and whisk well.  Add the other 1/2 cup of sugar and whipping cream and whisk together.
  • Temper the hot rice mixture into the eggs by adding 1/2 cup at a time and mixing well after each addition.
  • Once the egg mixture is the same temperature as the rice mixture, add all the egg mixture to the large pot of rice and milk.  Take out the vanilla bean and continue to stir until the pudding thickens up.
  • Cut open the vanilla bean and scrape out the paste.  Add this to the pudding while it is thickening up.
  • If you do not have a vanilla bean, add 1 Tbsp. of vanilla when the pudding is done cooking.
  • This recipe makes 6-8 cups of pudding. Cut the recipe in half if you want a smaller amount.
Keyword Cream, Eggs, Milk, Rice
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