Rice Pudding

We each have those foods that we categorize as comfort foods. Rice pudding is one of those for me. My mom would always make it after dinner on a cold winter night as dessert. We would eat it warm in front of the fire place.

I am very picky about rice pudding though and this is the only recipe that I like from all of them that I have tried. It is just the right consistency and not too mushy, but still tasty and sweet. Hope you all enjoy!


  • 1 cup milk
  • 1 tbsp cornstarch
  • 1 1/2 tbsp sugar
  • 1 egg beaten
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • Enough rice to make thick - about 1 1/2 cups cooked rice


Mix all ingredients minus the rice in a small sauce pan over medium to low heat. Stir consistently until heated but not yet boiling. Be careful when boiling milk it can burn very quickly.

Add the rice and continue to stir. Bring rice pudding slowly to a boil, being careful not to burn it. It will become thicker as it boils.

Serve warm with a sprinkle of nutmeg on the top.

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