This easy rice pudding is one of the ultimate comfort food desserts. This simple, but tasty dessert has been around for ages and adapted by various cultures. This version, which is a type of Greek rice pudding (also known as Rizogalo) is extra delicious and once you try a bite, you’ll understand exactly why!
Easy Rice Pudding Recipe
The easy rice pudding recipe I’m going to share with you today is one adapted by the Greek version, which was published by Bon Appétit magazine.
If you’ve ever had those Kozy Shack rice pudding cups, then you’ll know exactly what this will taste like, a.k.a. divine. The difference is the cinnamon addition, since cinnamon isn’t usually among rice pudding ingredients. I love cinnamon, however, so I really enjoy the extra ingredient.
Old-Fashioned Rice Pudding Recipe
This easy rice pudding recipe also deviates from the classic, old-fashioned rice pudding recipe because it doesn’t go into the oven. The rice is also uncooked when it goes into the pot, which is different from some of the other rice pudding recipes I’ve seen.
Some people like their rice pudding warm, while others like it cold. With this recipe, you can enjoy it either way. I prefer my rice pudding chilled and enjoyed as a dessert, whereas my mother remembers eating rice pudding warm with less sugar, as a breakfast meal during cold winters in her childhood.
Stovetop Rice Pudding
As I mentioned, this easy rice pudding recipe isn’t made in the oven. Instead, the rice pudding is entirely prepared over the stove. While this rice pudding recipe isn’t necessarily quick to prepare, I find that you can exert more control over the texture of the rice pudding when it’s cooked over the stove rather than baked in the oven.
Rice Pudding Ingredients
The other wonderful aspect of this easy rice pudding recipe is that you can easily customize it with whatever rice pudding ingredients you like. You can make rice pudding with raisins, or you can use vanilla beans instead of cinnamon for flavoring.
I soaked an actual cinnamon stick in the rice pudding as it cooked, but if you don’t have cinnamon sticks, you could easily add a heaping teaspoon of ground cinnamon as a substitute.
I’ve seen some recipes where people have created rice pudding with condensed milk, but if you ask me, using whole milk and sweetening with sugar is preferable.
You can make this easy rice pudding over the weekend then refrigerate the pudding in smaller containers to enjoy throughout the week.
- 4 3/4 cups milk, divided
- 2/3 cup short-grain white rice, arborio rice is best
- 1/3 cup sugar
- 2 tbsp unsalted butter
- 1 cinnamon stick
- pinch of salt
- 2 tsp vanilla extract
- 2 egg yolks
- Heat 4 cups of milk, sugar, butter, cinnamon, salt and rice in a large saucepan over medium-low heat. Cook until rice becomes tender and mixture becomes creamy, stirring every few minutes for approx. 45 minutes to 1 hour.
- Remove saucepan from heat and stir in vanilla extract. In a small saucepan, pour 3/4 cup of milk and heat over medium heat until milk simmers.
- In a small bowl, whisk 2 egg yolks. Add the hot milk (very slowly), 1 tablespoon at a time, into the beaten yolks, whisking as you pour.
- Move the egg-milk mixture back into the small saucepan and warm over medium heat for a little over a minute, just until mixture thickens. Do not let mixture boil.
- Add the egg-milk mixture into the rice pudding and stir until blended in.
- Pour rice pudding into a large glass bowl and cover with plastic wrap. Refrigerate for a few hours, or until cold.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 293