Rice Pudding

We are on week 2 of social distancing and settling into new routines. If there is an upside to this “new normal” there is more time for me to skim through my vast collection of cookbooks and the growing list of my pinned recipes. So much of the news focuses on NYC which is the epicenter of the virus. We love going to NYC and we go several times a year. One of our favorite destinations is Rice to Riches. Imagine an ice cream scoop shop, but instead of ice cream it’s rice pudding. Lots of flavors and toppings. It’s fattening, evil and so good.

I had some leftover rice from a stir fry from the previous night’s dinner. With a little adaption to a basic recipe I saw online I made a batch of the goodness and virtually sent our family back to NYC. A healthier and happier NYC.

The recipes I was finding called for whole milk which I did not have on hand, but I did have heavy cream so I used that, which made things extra special.

Combining most of the dairy with the rice and bring to a simmer until it thickens.

Beat an egg with the rest of your dairy. Adding a bit of the hot rice mixture tempers the rice a bit before you add it to to the hot pan. You don’t want to scramble the egg. The egg will act to thicken the mixture even more.

Add the sweetness, butter and flavoring. Some sugar, butter and vanilla.

I served it up classic style. A sprinkle of cinnamon on top. But the possibilities are endless, like the ones we see in Rice to Riches. Top it with crushed graham crackers, pound cake, mix in some cocoa and make chocolate rice pudding. Some instant coffee or espresso powder for a coffee one. I have a feeling we will have many more opportunities for trying new varieties.

Stay safe everyone and eat well.


  • 1 1/2 cups cooked rice
  • 1 cup low fat milk, divided
  • 1 cup heavy cream, divided
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 cup granulated sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • cinnamon

Combine the milk and heavy cream together.

Combine cooked rice, 1 1/2 cups of the milk/cream mixture, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes.

Add the remaining half cup of milk/cream to the beaten egg. Add a few tablespoons of the rice mixture to temper the egg and then add all of it to the pot.

Stir in white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Serve warm (or cold) with a sprinkling of cinnamon. Makes 4 servings.