This Easy Rice Pudding recipe utilizes a surprise ingredient that takes it over the top. It's absolute vintage dessert perfection on those days when you need a classic sweet treat in a hurry.
Easy Rice Pudding Recipe Made with Vanilla Ice Cream
That's right, that's not a typo. The custard sauce for this rice pudding recipe is French vanilla ice cream. You won't believe how incredibly it works forming a dreamy custard for the rice. While it may not take the place of Grandma's old fashioned cooked rice pudding, it sure is a spectacular way to minimize preparation for this all-time favorite so we can enjoy it in our busy modern day lives. Plus, there's ice cream! That's a win-win in my cookbook.
How To Make the Best Rice Pudding Recipe
This easy rice pudding recipe is super simple and I don't want to make it harder than it has to be. This recipe utilizes minute rice in place of long grain rice for the quick cooking. That being said, I wanted to mention a few tips for you to prepare so you can move along quickly and successfully when making it.
- What will you need to make this rice pudding recipe? To make this recipe you'll need minute rice, water, sugar, salted butter, vanilla ice cream and ground cinnamon. If you'd like to add a dash of nutmeg or a little vanilla extract, you can. You could also add a pinch of salt.
- Do you need special tools to make rice pudding? The only tools you'll need is a 4 or 5 quart pot, measuring spoons and cups, a large spoon or silicone spatula for stirring and 4 serving dishes or ramekins for serving. Keep in mind the pot needs to be large enough to serve as the mixing bowl, too.
- This recipe doesn't use eggs so there's no need for tempering the liquid egg mixture making it quick and easy to prepare.
- For an extra punch of vanilla flavor, add ½ teaspoon of vanilla bean paste.
- Can I use the same amount of cooked white rice for this recipe? Absolutely, yes you can!
- I used French vanilla ice cream for this recipe for the more intense vanilla flavor. Plus, it's what I typically have on hand tucked away in my freezer. Rest assured, classic vanilla or homestyle vanilla ice cream will work just as well.
- You can use light ice cream, your favorite sugar substitute of choice and light butter in this rice pudding recipe with very good results.
- Once the rice pudding chills in the refrigerator it may solidify a bit and become thicker. You can add a small amount of heavy cream or whole milk to thin it, if desired.
- Do you like raisins in your rice pudding? Add them! One half cup of raisins or dried cranberries, dried cherries or dried blueberries will work beautifully in this recipe. You could also sprinkle them on top.
- If you'd like the raisins to soften slightly, toss them into a bowl and cover with boiling water for a few minutes. Drain then add to the rice mixture in the pot along with the ice cream after the rice has finished steaming at the end of cooking.
- This creamy rice pudding dessert can be served warm or chilled, the choice is yours to make.
Other Easy Recipes Using Pudding to Make
More pudding dessert recipes you may like to try:
- Homemade Triple Chocolate Pudding is delicious served with berries and whipped cream.
- No Bake Banana Pudding Pie is a delightful way to make a variation on banana pudding.
- Krispy Kreme Doughnut Bread Pudding is a decadent treat that will take you from brunch to dessert.
- Holiday Eggnog Rice Pudding uses long grain or short grain rice for a holiday variation.
- Mile High Coconut Cream Pie is a dessert rock star.
- White Chocolate Pudding from Simply Stacie.
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Helpful Kitchen Items:
- Stainless Steel Saucepan
- Measuring Set
- Silicone Spoonula
- Two Handled Crocks for serving soup, beans and chili
Easy Rice Pudding
- 2 cups water
- 3 tablespoon granulated sugar
- 1 tablespoon salted butter
- 2 cups instant rice
- 1 cup packed French vanilla or classic vanilla ice cream
- ½ teaspoon ground cinnamon plus additional for dusting tops
- In a 4 quart saucepan, bring 2 cups of water, sugar and butter to a rolling boil. Add rice, mix well then remove from heat. Let stand covered for 5 minutes or until all water is absorbed.
- Add ice cream and cinnamon. Mix well until fully combined and ice cream has melted. Let stand for 3-5 minutes to allow the rice to soak in some of the ice cream.
- Serve immediately or place into an airtight container and chill.
- Serve dusted with additional ground cinnamon, if desired.