This creamist rice pudding is rich, nostalgic, and made with simple ingredients like milk, sugar, and eggs. Perfectly creamy every time.

Scale

2 cups whole milk

1/3 cup white sugar

1/3 cup long-grain white rice

1 large egg, lightly beaten

2 tablespoons milk (for tempering)

1 teaspoon vanilla extract

1 pinch salt

1/8 teaspoon ground cinnamon

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1. In a heavy saucepan, combine 2 cups milk, sugar, and rice. Bring to a gentle simmer.

2. Reduce heat and simmer uncovered for 20–25 minutes, stirring often, until rice is tender.

3. In a bowl, whisk the egg with 2 tbsp milk. Slowly add a few spoonfuls of hot mixture to temper the egg.

4. Stir the egg mixture back into the pan and cook for 2–3 more minutes, stirring constantly.

5. Remove from heat and stir in vanilla, cinnamon, and a small knob of butter (optional). Let sit 5 minutes before serving.

Use whole milk for best creaminess.

Serve warm with cinnamon or cold with fruit.

Refrigerate leftovers in an airtight container up to 4 days.

Add a splash of milk when reheating to restore creaminess.