Senor Rico Rice Pudding Recipe

After years of enjoying those little cups of Señor Rico from the store, I decided I had to recreate that creamy, comforting dessert in my own kitchen.

The first time I simmered the milk and rice together, the sweet, cinnamon-scented steam that filled my home was pure magic.

It tasted even better than I remembered, with a richness that only comes from making it yourself.

This Senor Rico Rice Pudding Recipe has become a family favorite, and I’m so excited to share how you can make this nostalgic treat right at home.

Ingredients

To achieve that signature creamy texture, using the right ingredients is key. Here’s what you’ll need to create this delicious pudding.

• 2 cups rice: Standard long-grain white rice is perfect. It softens beautifully without turning to mush, which is why you should avoid instant rice.
• 2 cups sugar: This provides the classic sweetness. You can adjust it slightly, but this amount creates that authentic dessert flavor.
• 2 quarts half-and-half: This is the secret to an ultra-creamy pudding. It has more fat than whole milk, which results in a richer, more luxurious texture.
• 2 quarts water: Used to cook the rice and get the initial simmering process started.
• 1 can evaporated milk: Adds a concentrated, slightly caramelized milk flavor that deepens the taste of the pudding.
• ½ cup butter: Contributes to the richness and gives the pudding a silky mouthfeel.
• 1 tsp salt: A small amount is crucial for balancing the sweetness and enhancing all the other flavors.
• 4 eggs: These act as a thickener, creating that classic custardy consistency once tempered and cooked.
• 2 tsp vanilla extract: Provides a warm, aromatic background note that complements the dairy and cinnamon.
• Cinnamon, for sprinkling: A must-have garnish that adds a touch of warmth and spice.

Note: This recipe makes about 10 generous servings, perfect for a crowd or for meal-prepping dessert for the week.

Variations

• Lighter Version: You can substitute the two quarts of half-and-half with whole milk for a pudding with a lower fat content. It will be slightly less rich but still delicious.
• Flavor Add-ins: Stir in 1 cup of raisins during the last few minutes of cooking for a classic touch. A pinch of lemon zest can also add a bright, fresh note that cuts through the richness.
• Dairy-Free Option: For a dairy-free alternative, you can use full-fat coconut milk in place of the half-and-half and evaporated milk, and a plant-based butter. This will give it a distinct coconut flavor.

Cooking Time

• Prep Time: 5 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour

Equipment you need

• Large Soup Pot or Dutch Oven: You’ll need a very large pot to hold all the liquid without boiling over.
• Whisk: Essential for tempering the eggs smoothly and preventing them from scrambling.
• Large Measuring Cup: Helps with combining the eggs and water before tempering them into the hot rice mixture.
• Serving Dishes or Storage Containers: For portioning the pudding out to serve warm or storing it in the refrigerator.

How to Make Señor Rico Rice Pudding Recipe?

This recipe is straightforward, but it does require some patience and frequent stirring to prevent the bottom from scorching. The process involves simmering the rice until tender and then carefully adding a tempered egg mixture to create a thick, creamy custard. The result is a comforting dessert that can be enjoyed warm or chilled.

Step 1: Simmer the Base

In a large soup pot over medium heat, combine the rice, sugar, half-and-half, evaporated milk, water, butter, and salt. Stir everything together until the sugar dissolves. Bring the mixture to a gentle boil, then immediately reduce the heat to low and let it simmer for about 45 minutes. Remember to stir it frequently to prevent the rice and milk from sticking to the bottom of the pot.

Step 2: Temper the Eggs

While the rice is simmering, prepare your egg mixture. In a large measuring cup, whisk the four eggs with enough warm water to equal two cups total liquid. Once the rice pudding has simmered for 45 minutes and has started to thicken, it’s time to temper the eggs. Slowly add a scoop of the hot rice mixture into the egg and water mixture, whisking constantly. Repeat this process once more before slowly pouring the entire egg mixture back into the pot, stirring continuously.

Step 3: Finish and Thicken

After adding the tempered eggs, stir in the vanilla extract. If you’re using raisins or lemon zest, add them now. Continue to let the pudding simmer over low heat for another 5 to 8 minutes, which will ensure the eggs are fully cooked and the pudding thickens to a perfect consistency. The pudding will still look a bit liquidy when you take it off the heat, but it will set up and thicken further as it cools.

Additional Tips for Making this Recipe Better

• Use a Heavy-Bottomed Pot: I’ve found that using a Dutch oven or a heavy-bottomed pot distributes the heat more evenly and seriously reduces the risk of the milk scorching on the bottom.
• Don’t Rush the Tempering: I can’t stress this enough—go slowly when tempering the eggs. If you add the eggs too fast, you’ll end up with sweet scrambled eggs in your pudding, and I’ve learned that lesson the hard way.
• Rinse the Rice: I always give my rice a quick rinse in a fine-mesh sieve before adding it to the pot. This removes some of the excess starch and helps the grains stay more distinct instead of becoming too gummy.
• Let it Rest: The pudding thickens significantly as it cools. The first time I made it, I was worried it was too thin, but after letting it sit for 30 minutes, it reached that perfect, spoonable texture I was looking for.

How to Serve Señor Rico Rice Pudding Recipe?

This rice pudding is delightful served warm, fresh from the pot, with a generous sprinkle of ground cinnamon on top. For a chilled dessert, portion it into individual bowls or ramekins, cover with plastic wrap, and refrigerate for at least two hours. You can also serve it with a dollop of whipped cream, a drizzle of caramel sauce, or some fresh berries for a pop of color and flavor.

Nutritional Information

This is an estimate for one serving of this rich and creamy dessert:

• Calories: 694 kcal
• Protein: 13.2 g
• Carbohydrates: 81.9 g
• Fat: 36.1 g

Make Ahead and Storage

Make Ahead
This is a great make-ahead dessert. You can prepare it a day or two in advance and store it in the refrigerator. The flavors will meld together beautifully, and it will be perfectly chilled and ready to serve when you need it.

Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to 4-5 days. Be sure to press a piece of plastic wrap directly onto the surface of the pudding before sealing the container to prevent a skin from forming.

Freezing
You can freeze this rice pudding in an airtight, freezer-safe container for up to three months. However, be aware that the texture may change slightly upon thawing, becoming a bit grainier. Thaw it in the refrigerator overnight before serving.

Why You’ll Love This Recipe?

Here are a few reasons why this homemade pudding is sure to become a favorite.

• Incredibly Creamy Texture: The combination of half-and-half, evaporated milk, and the tempering of eggs results in a luxuriously smooth and rich pudding that is far superior to store-bought versions.
• Makes a Large Batch: This recipe is perfect for feeding a family, bringing to a potluck, or simply stocking your fridge with a delicious dessert for the week.
• Nostalgic and Comforting: It’s a classic, heartwarming dessert that evokes feelings of comfort and nostalgia. The simple, sweet flavors are universally loved by both kids and adults.
• Simple, Accessible Ingredients: While the recipe tastes decadent, it uses common pantry and refrigerator staples that are easy to find at any grocery store.