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Custardy Rice Pudding

Custardy Rice Pudding


You asked, I deliver.

I posted a video of the rice pudding I was making over the weekend and my followers asked for the recipe. This was one of those random recipes I MADE, when I was craving something sweet but was not willing to go to the shop for it. So, I thought that, since I have the ingredients, why not make the pudding? Suffice it to say, I was not planning to share this recipe as when I ran a poll in one of my previous posts on Instagram, people voted for the Sago Pudding (which I’m still going to make). Now here we are:-) and I hope you will enjoy my take of this recipe and let me know how it was.


110g Short Grain Rice (see notes)

500ml Milk, full cream

60g Castor Sugar

1 Egg Yolk

20g Butter, cold

1 Teaspoon Vanilla Extract

Pinch of Salt



  1. Pour milk in a small saucepan, add sugar, and vanilla extract. Then bring it to simmer on medium heat (do not let the milk boil), keep stirring until the sugar dissolves. Add salt and rice into the milk, sugar, and vanilla mixture (see notes).
  2. Turn the heat to low-medium. Let the mixturesimmer gently for about 55 to 60 minutes while you stirring on regular intervals.
  3. After 55 minutes, remove the saucepan from the heat, add butter to the rice pudding and stir gently with a spatula until the butter is well incorporated. Then beat in the egg yolk and stir until the rice pudding becomespale yellow (see notes). Put the saucepan back on the heat and keep stirring for another 5 minutes.
  4. Serve while still warm, with a store-bought or homemade custard or a strawberry compote
  5. The recipe serves 3.


  • My rice took longer to cook as it was a German rice for pudding, I was told at the store that the rice takes longer to cook. Any other short grain rice should cook for anything from 35 to 45 minutes.
  • The visibility of the yellow colour in the rice depends on the type of egg you use, meaning that, egg yolks of organic or free-range eggs tend to have a more vibrant colour.
  • If you have leftover rice pudding, you can add a splash of milk the following day and reheat until soft, then serve. the pictures below show a leftover and reheated rice pudding.


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