Pioneer Woman How to Make Rice Pudding

This creamy, comforting Pioneer Woman How to Make Rice Pudding is made with cooked white rice, whole milk, and vanilla, and ready in 25 minutes. The rich custard thickens beautifully as it bubbles on the stove, wrapping every grain in warmth. I love whipping this up when I have leftover rice sitting in the fridge.

Why This Classic Works

I used to think making rice pudding from scratch required hours of stirring over a hot stove. I quickly learned that using pre-cooked rice cuts the cooking time in half without sacrificing any creaminess.

The real trick I discovered is tempering the egg before adding it to the simmering pot. Skipping this step once gave me scrambled eggs, so I always whisk a little hot milk into the egg first.

Pioneer Woman How to Make Rice Pudding Ingredients

• 1 1/2 cups cooked white rice
• 2 cups whole milk, divided
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon for serving

How To Make Pioneer Woman How to Make Rice Pudding

1. Simmer the Basics: In a medium saucepan, combine the cooked rice, 1.5 cups of the whole milk, sugar, and salt. Cook over medium heat for 15 minutes, stirring frequently until thickened.
2. Temper the Egg: In a small bowl, whisk the egg with the remaining half cup of milk. Slowly drizzle a few tablespoons of the hot rice mixture into the egg bowl while whisking constantly.
3. Combine and Thicken: Pour the tempered egg mixture back into the saucepan. Cook for another 2 minutes on medium-low heat until the pudding thickly coats the back of a spoon.
4. Add Flavorings: Remove the pan from the heat and stir in the vanilla extract. Let it cool slightly before serving with a sprinkle of ground cinnamon.

Recipe Tips

• Use leftover rice: Day-old, chilled rice holds its shape better than freshly cooked grains.
• Whisk constantly when tempering: This prevents the egg from cooking too quickly and turning into scrambled eggs.
• Watch the heat: Keep the stove on medium-low so the milk does not scald or boil over the pan.

What To Serve With Rice Pudding

Serve this creamy dessert with a dollop of freshly whipped cream and a hot cup of black coffee. It also pairs wonderfully with poached pears or fresh berries to balance the richness.

How To Store

Keep leftover rice pudding in an airtight container in the fridge for up to four days. Reheat on the stove with a splash of milk to restore its creamy texture, as it thickens while chilling. Do not freeze this dessert.

FAQs

• Can I use brown rice? Yes, but it will have a chewier texture and slightly nutty flavor. You may need an extra splash of milk during cooking.
• Why is my pudding runny? It will thicken significantly as it cools down in the bowls. If it still feels too thin on the stove, you can simmer it for another few minutes.
• Can I use a dairy-free milk? Almond or oat milk work well as simple substitutes. The final dish will be slightly less creamy but still completely delicious.

Nutrition

• Calories: 220 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 38g
• Protein: 7g

Try More Recipes:

• Pioneer Woman Eggnog Pie
• Pioneer Woman A Little Fruit With My Crisp
• Pioneer Woman Carrot Cake Cookies