Pudding is the best way to get kids to eat something. Personally, I have never really been a milk person. I was the kid who ate the cereal and left the milk. My sister and I used to have milk competitions so she could encourage me to drink more milk. Even as an adult, I still struggle with it. Give me a brownie or a chocolate chip cookie and I’ll ask you for a cup of coffee instead of a glass of milk. That’s the coffee lover in me. I try to make smoothies, puddings, and custards with it just so I can get some milk and make sure my toddler doesn’t have my bad habit.
This Rice Pudding is definitely one of my favorite desserts. It makes a good dessert and a great snack! The best part is it’s mostly milk. Obviously, there’s sugar, but you have control over how much you want to put into it. I personally make it with whole milk so it’s extra creamy. If I’m feeling extra fat, I’ll throw in some heavy whipping cream too. The pudding itself is super creamy and the perfect thickness. The rice is tender but still holds its shape. I make sure to add a splash of Orange Blossom Water
It took me awhile to figure out the perfect ratio for this rice pudding. There are a few things that you can change to your liking. If you want it to be even creamier substitute 1/2 cup heavy whipping cream for 1/2 cup of milk. You can also sweeten it more or decrease the sweetness to your liking. At 1/2 cup sugar, I think it’s sweet, but not overly sweet. You can also leave out the Orange Blossom Water
Creamy Rice Pudding
The Creamiest Rice Pudding you’ll ever have. Perfectly sweet with a floral hint from Orange Blossom Water. Just like my tata used to make it.
- Prep Time: 5 Minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Desserts
Ingredients
4 1/2 cups Milk
1/2 cup Sugar
1/2 cup Short Grain Rice
3 TBSP Cornstarch
1 tsp Orange Blossom Water
Instructions
Add 4 cups milk, and 1/2 cup sugar into a saucepan. On medium low heat, bring the milk and sugar to a slow boil. Add the rice and keep at a low boil for about 20 minutes or until rice is cooked.
In a small cup dissolve the cornstarch in the remaining 1/2 cup of cold milk. Add the cornstarch mixture to the saucepan and keep on heat till the pudding thickens. It’ll happen fairly quickly.
Add the Orange Blossom Water and remove from heat.
Pour into 8 oz ramekins and allow to cool slightly before covering and refrigerating. It can also be served warm.
Alia A
Iv tried so many rice pudding recipes and this one is so delicious. I love that there isn’t so many steps to the recipe. Super simple to make and it’s the perfect ratio rice to milk. So creamy!
Nur Ashour
Isn’t it the best?!
Zainab
I’d love to try this recipe but curious if I have to continuously stir it once I turn the stove on in case the milk sticks to the bottom of the pan or is no stirring required ?
Nur Ashour
No, just give it a stir every once in awhile. I would only stir continuously when I add the cornstarch in the end. It won’t be for long though. Just a couple minutes. Let me know how you like it!
Lalia
Because I am diabetic can I use agave or stevia in place of the sugar??
Nur Ashour
I haven’t tried it, but it should work out!
Amal G
Made this today when my husband said he was craving Rice Pudding – this recipe is SO easy to make. I did sub 1 cup of the 4 cups with heavy cream bc we were running low on milk and it came out AMAZING!
Thanks for easy, delicious snack today!
★★★★★
Nur Ashour
YESSS! Heavy cream makes it so rich and decadent. I’m so glad you loved it so much!
Farah
So I just made this and the ratio of cornstarch was way off. Followed to a T and it was so thick that I had to add an additional half cup of milk to get it to a smooth consistency. Other than that it was an excellent recipe. Sugar ration was perfect to rice and milk.
Nur Ashour
I’m so sorry about that. I have had the same issues recently with cornstarch. My advice would be to add less and dissolve some in cold water if you need to add more.