Bailey’s Irish Cream Rice Pudding has a deliciously creamy, nutty flavor and makes a tasty dessert the entire family will love.
One of my husband’s favorite desserts is rice pudding and he just loves the recipe that his mom makes that has been passed down from other family members over the years.
He had been in the mood for it so with St. Patrick’s Day coming up, I thought I’d tweak the recipe a bit and made this Bailey’s Irish Cream Rice Pudding.
I’m not generally a fan of rice pudding, or any other type of pudding or jello for that matter (I think it’s a consistency thing), but this was REALLY good!
I even put a bit of Irish Cream on top of my serving and it was even better…just my opinion of course! 😉
This recipe is really easy to make too, which as you all know is the only way I like my desserts. I prefer cooking more savory dishes as I can be more creative and not have to follow certain measurements.
How do you make Bailey’s Irish Cream Rice Pudding?
To make this recipe you’ll need long grain white rice, milk (I used 2%), Bailey’s Irish Cream (another brand is fine or you can use a non-alcoholic Irish Cream Syrup), evaporated milk, egg, sugar, raisins and ground cinnamon.
If you do opt to use a syrup, I’d probably cut back on the sugar though because they tend to be really sweet.
The first time I made rice pudding I made a mistake and used condensed milk and that was a fiasco so make sure you use evaporated milk. Start by adding your rice to a medium saucepan with some water and salt; then bring it to a boil.
Allow the rice to cook until most of the liquid dissolves; approximately 5 minutes.
Next, add your milk and Bailey’s Irish Cream and stir until most of that liquid dissolves (this part takes about 30 minutes); then add your evaporated milk, egg and sugar. Cook for about 2 minutes; then remove from the stove and stir in your raisins and cinnamon.
Place the rice pudding in a serving bowl or into individual dessert cups, wrap and refrigerate until the pudding is cooled and sets (at least 2 hours). When ready to serve, sprinkle with more cinnamon and/or top with more Bailey’s Irish Cream.
I don’t know whether it was the added flavor of the Irish Cream or what, but even I couldn’t get enough of this Bailey’s Irish Cream Rice Pudding! It was so rich and creamy and not dry at all, like some other rice pudding recipes I’ve tried.
My family really loved this recipe as well and can’t wait for me to make it again. I hope you’ll like it as much as we did as well. ~Enjoy!
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- Add your rice, water and salt to a medium saucepan; then bring it to a boil. Stir and allow the rice to cook until most of the liquid dissolves; approximately 5 minutes.
- Next, add your milk and Bailey's Irish Cream; then stir until most of the liquid dissolves(approx. 30 minutes).
- Add your evaporated milk, egg and sugar, cook for about 2 minutes; then remove from the stove and stir in your raisins and cinnamon.
- Place the rice pudding in a serving bowl or into individual dessert cups, wrap and refrigerate until the pudding is cooled and sets (at least 2 hours). When ready to serve, sprinkle with more cinnamon and/or top with more Bailey's Irish Cream.
Visit the recipe index to search for more recipes by category.
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- Filipino Chocolate Rice Pudding from Manilla Spoon
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