Granna’s Rice Pudding

Pools of butter? Check. Cinnamon? Check. Super fluffy soufflé-like texture? Check. So easy and so satisfying!

  • Author: Granna
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Whisk
  • Cuisine: American




  • 1 quart milk
  • 3/4 cup river rice
  • 1/8 teaspoon salt
  • 2 eggs, separated
  • 6 tablespoons sugar, separated
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract


  • Butter
  • Cinnamon


  1. Add milk, rice, and salt to a medium pot. Cover and bring to a simmer. Allow to simmer for 20 minutes or until the rice is tender.
  2. In a small bowl, add your two egg yolks (reserve your egg whites), 3 tablespoons sugar, and corn starch. Whisk well to combine, then add to your rice mixture, stirring until incorporated.
  3. Cook slowly until thickened, then turn off the heat.
  4. Meanwhile, in a medium bowl, add your egg whites and beat with an electric hand mixer (or with a whisk) until stiff. Gradually add your additional 3 tablespoons of sugar to your egg whites, beating constantly, until stiff and shiny.
  5. Fold your egg whites into your rice mixture gently to retain lightness and fluffiness of beaten egg whites.
  6. Add your vanilla, and mix to combine.
  7. Pour the rice pudding into a bowl and dot with butter and sprinkle with cinnamon.
  8. As Granna says, double the recipe for a family gathering!