Creamy Rice Pudding
"This a very traditional Spanish dish that can be enjoyed for desert or breakfast with a sprinkling of cinnamon and fresh berries. My Abuelo used to make this for me all the time when I was a little girl. His secret to this dish was mixing two egg yolks through the rice pudding resulting in a decadently rich and creamy dish. Make a big batch of this on Sunday night and enjoy throughout the week for breakfast. For a bit of variety, get creative with your toppings and enjoy this rice pudding with berries, apple compote, prunes or mixed nuts and seeds. The little ones will love eating this dish as well. For a healthier version, you can swap the white sugar for 2 tablespoons stevia."
-- @daenskitchen


Prep time 5mins
Cook time 40mins
Serves or Makes: 6


  • 6 cups heavy cream
  • 1/ 2 cup white sugar
  • 3/ 4 cups rice
  • 2 teaspoons vanilla extract
  • 2 egg yolks
  • 1 cup full cream
  • cinnamon
  • Fresh berries of your choice


  • Step 1

    In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil then add your rice. Bring your rice to the boil and then turn the heat down immediately and cook your rice for 30 minutes on a slow simmer. Keep stirring to ensure the milk does not burn.

  • Step 2

    While your rice is cooking, seperate two egg yolks into a seperate large bowl and whisk together. Once your rice is cooked, add a tablespoon of your cooked pudding to the egg yolk and mix quickly. Repeat this step 6 times.

  • Step 3

    Add the egg yolk mix and cream into your pudding and simmer for an additional 5 minutes on a low heat.

  • Step 4

    Transfer your rice pudding to a large bowl and dust with cinnamon. Serve on its own or with toppings of your choice such as fresh berries or prunes. This dish can be eaten hot or cold.