Cozy Southern Fall Rice Pudding!
Creamy, comforting, and Southern-inspired - this cozy fall rice pudding is the perfect crowd-pleasing dessert for autumn!
Servings 6 people
Cost $10
Equipment
- Measuring cups and spoons
- Wooden spoon
- Large non-stick pot with lid
- Whisk
Ingredients
- 1 quart whole milk
- 1 pint half and half
- 1 cup uncooked white rice arborio rice works best
- 1 cup white sugar
- 3 large egg yolks (separated from the egg whites)
- ground cinnamon as garnish, to taste
Instructions
- Step 1: Add the milk, half and half, uncooked rice, and sugar into a large non-stick pot. Cover with a lid.
- Step 2: Bring to a gentle boil, then reduce heat and simmer on medium for about 45 minutes. Stir occasionally to keep the rice from sticking.
- Step 3: While that simmers, separate your egg yolks from the whites. Save the whites for another use, you don’t need them here.
- Step 4: In the last 5 minutes of cooking, temper the yolks with a little of the hot pudding mixture, then whisk them back into the pot.This gives the pudding its rich, custard-like finish.
- Step 5: Once thick and creamy, spoon into bowls. Dust with cinnamon to taste. Serve warm for the coziest autumn treat.
Notes
Rice choice: Arborio rice makes this pudding thicker and creamier, while regular long-grain white rice keeps it lighter.
Serving: Best eaten warm, straight from the pot. It thickens as it cools, so add a splash of milk when reheating.
Storage: Keeps well in the fridge for 2–3 days. Not suitable for freezing, as the texture turns grainy.
Twists: Stir in golden raisins, a splash of vanilla, or even a handful of toasted pecans for a Southern spin.