Rice Pudding

Rice Pudding

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Classic, creamy rice pudding! Boiled rice with milk, egg, brown sugar, cinnamon, vanilla, and raisins.

Photography Credit:Elise Bauer

“Rice pudding is how God intended us to eat rice,” my father announced when I mentioned I was thinking about making some. Well that settled it, rice pudding it would be.

VIDEO! How to Make Rice Pudding

With a little investigation, I found that there are two basic ways to make rice pudding—baking or boiling.

Then there is my father’s way, which is take some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my whole life, but dad’s method has never appealed to me that much, so boiling or baking it would have to be.

The first recipe I tried called for 3/4 cup of heavy cream for a recipe that only served 2 people. Yikes! Too rich, couldn’t eat it. (Ever notice that recipes 20 years and older can be a bit heavy on the cream and butter?) A couple of adjustments later, I settled on this recipe, using the boiling method. It is especially tasty with raisins.

Rice Pudding Recipe


  • 2 1/2 cups (600 ml) of whole milk
  • 1/3 cup (66 grams) of uncooked short grain white rice
  • Pinch of salt
  • 1 egg
  • 1/4 cup (50 grams) dark brown sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of cinnamon
  • 1/3 cup (40 grams) raisins


1 Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 Mix egg and brown sugar, temper with rice mixture: In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add tempered egg mixture back to rice mixture: Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).

Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon.

Serve warm or cold.

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The Best Rice Pudding Recipe You've Ever Tasted

Rice pudding happens to be a time-tested treat made from just a handful of ingredients. It's syrupy sweet and sometimes includes extras such as raisins. Its main ingredient, of course, is rice, along with sweeteners and spices like cinnamon, nutmeg, ginger, and vanilla. Rice pudding recipes vary from country to country and can be boiled or baked.

Recipe developer and creator of The Flexible Fridge Susan Olayinka's mom made rice pudding from scratch while she was growing up. She prefers to whip up a batch when company is over. "The great thing is that you can eat it cold the next day for breakfast — that is, if there are leftovers because there probably won't be," Olayinka said.

Olayinka's version of rice pudding can be easily adapted to an individual's taste preferences, too, so envision what you'd like to add to yours, and get ready to cook. Here's how to make it.

Try our favorite and most-requested rice pudding recipe — our Classic Minute Rice Pudding. Creamy and sweet, everyone will want to indulge in this dessert. For a classic flavor, make sure to use our Minute® Instant White Rice.

Step 1--Combine milk, rice, raisins, sugar and salt in a medium saucepan. On medium-high heat, bring to a boil, stirring constantly. Reduce heat to medium-low simmer for 6 minutes, stirring occasionally.

Beat eggs and vanilla together in a small bowl. Stir a small amount of hot mixture into eggs.

Stirring constantly, slowly pour egg mixture back into the hot mixture. Stirring constantly, cook on low heat for 1 minute, until thickened. DO NOT BOIL.

Remove from heat. Let stand for 30 minutes. Serve warm. Store any remaining pudding in the refrigerator, covered with plastic wrap.

Recipe Tips
Create flavorful new varieties of rice pudding by replacing the raisins with different types of fresh or dried fruits, such as dried cherries, dried apricots, chopped pineapple, peaches or dried, sweetened cranberries.

To make this dish vegan, simply substitute the milk with your choice of plant-based milk, like almond or coconut, and leave out the eggs. Note that if the eggs are left out, you may need to cook the pudding over the heat for a minute or two extra, to help it thicken. It will also thicken up once cooled in the refrigerator.

New Twist on a Classic

Rice pudding is a classic dessert, found in many different countries and cultures around the world. It’s hard to resist the delicious, comforting combination of creamy, custardy rice and warm milk infused with cinnamon, sugar and vanilla.

Times are changing and now, with the help of Minute® Instant White Rice, you don’t need to spend hours in the kitchen to get the same delicious, old-fashioned flavors of your grandmother’s recipe.

Use the extra time you gained by cutting down on the cooking time by using Minute® Rice to decide how you want to present your delicious dessert. Try plastic goblets from the local dollar store or adjust the dish to the theme of your next family gathering or night with friends. For a tropical theme, garnish each dish with shredded coconut. For a kid’s party, use sprinkles or chocolate chips. Let your imagination take over!

Pudding Ingredients

Nothing fancy is needed to make this classic dessert!

  • Egg: Not all rice pudding recipes call for an egg, but I 100% recommend it. It adds a richness that is so worth it. Plus, it helps to thicken the pudding without having to cook it a ton. Ultimately, that gives the pudding a creamier texture.
  • White or Light Brown Sugar: Both are delicious, but the brown sugar adds some really nice flavor, so I prefer using that.
  • Vanilla Extract
  • Ground Cinnamon
  • Whole Milk
  • Heavy Whipping Cream: I always use a combination of whole milk and heavy cream. You could use all whole milk, but this pudding is meant to be creamy, and the cream really adds that lovely richness.
  • Short Grain White Rice
  • Salt

How to Make the Absolute Easiest Rice Pudding

Yield Serves 6 to 8 servings , Makes about 4 cups

Cook time 20 minutes to 40 minutes

  • wheat-free
  • kidney-friendly
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • egg-free
  • low-sodium
  • red-meat-free
  • alcohol-free
  • Calories 148
  • Fat 3.5 g (5.3%)
  • Saturated 1.2 g (5.9%)
  • Carbs 26.9 g (9.0%)
  • Fiber 4.9 g (19.4%)
  • Sugars 12.8 g
  • Protein 4.3 g (8.7%)
  • Sodium 114.3 mg (4.8%)


uncooked short-grain or long-grain white rice, or 3 cups cooked rice

dairy or unsweetened non-dairy milk

granulated sugar, plus more as needed

vanilla bean, or 1 1/2 teaspoons vanilla bean paste or vanilla extract

Add-in options: 1/2 cup raisins, 1/4 teaspoon ground cinnamon


Wooden spoon or rubber spatula


Measure out the rice and milk. Place 1 cup uncooked short-grain or long-grain white rice, or 3 cups cooked rice in a large saucepan. Add 4 cups milk for uncooked rice, 3 cups milk for cooked rice.

Add the flavorings. Add 1/3 cup granulated sugar and 1/4 teaspoon kosher salt. If using vanilla bean, scrape the seeds from 1/2 vanilla bean and add the seeds and the pod into the saucepan. If using vanilla bean paste, add 1 1/2 teaspoons. Add any desired add-ins.

Bring to a simmer. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.

Simmer until the rice is tender. Reduce the heat to maintain a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, 20 to 22 minutes for uncooked rice, 10 to 12 minutes for cooked rice.

Add the butter and vanilla extract. Remove from the heat and stir in 1 1/2 teaspoons vanilla extract if using and 1 tablespoon unsalted butter if desired until melted. Remove the vanilla bean pod if needed. Taste and add more sugar as desired.

Serve the rice pudding. The rice pudding will continue to thicken as it cools. Thin out with more milk if desired, and serve warm or cold.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 5 days. Reheat over low heat and add more milk to thin out as needed, as the rice pudding thickens when cold.

Rice Pudding

Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.

Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.

Here’s a short, printable version of the recipe:

  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 to 1/2 teaspoon nutmeg
  • 3 – 4 tablespoons margarine
  1. [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2009/04/rice-pudding-199𴤄.jpg” alt=”” width=�″ height=�″ size-medium wp-image-23441″]In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes.

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Recipe Summary

  • 1 quart whole milk
  • 1 1/2 cups Valencia or Arborio rice (10 onces)
  • 1 1/2 tablespoons unsalted butter
  • Finely grated zest of 1 lemon
  • Pinch of salt
  • 2 cups heavy cream of half-and-half
  • 1 cup plus 2 tablespoons sugar
  • 4 large egg yolks
  • 1 teaspoon cinnamon

In a large nonstick saucepan, combine the milk with the rice, butter, lemon zest and salt and bring to a boil, stirring constantly. Cover and cook over low heat, stirring occasionally, until the rice is tender and the milk is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Add the cream and sugar and bring to a simmer. In a small bowl, whisk the egg yolks with 1/2 cup of the hot rice. Pour the egg mixture into the saucepan in a thin stream, whisking constantly to prevent scrambling. Bring to a boil and cook over moderate heat, stirring constantly, until creamy and slightly thickened, about 4 minutes. Pour the rice pudding into a large heatproof dish and let cool to room temperature. Cover with plastic and refrigerate until chilled, about 4 hours. Serve the rice pudding in bowls, dusted with cinnamon.

Grandma’s Rice Pudding

Pair this delicious rice pudding with a mug of hot coffee or tea to get you through this last stretch of winter! Organic agricultural production has been shown to be more resilient to climate change, and organic rice production is no exception.

The Science

A recent study published in the journal Renewable Agriculture and Food Systems assessed the climate resilience of organic and conventional rice systems in the Philippines using indicators of climate resilience, and assessed the degree to which household, farm, community mechanisms and outcomes impact adaptation capacity, mitigation potential and vulnerability. Researchers found that organic rice systems were more resilient to climate change, and concluded that “increased policy support for the development of organic rice systems is critically important as an adaptive mechanism to augment food security, mitigate GHG emissions and improve climate resilience in the Philippines.”.

The Recipe


  • ¾ cup long-grain organic rice
  • 1 ½ cup water
  • ¼ tsp. salt
  • 4 cups 2% organic milk
  • ½ cup organic brown sugar
  • 1 tsp. organic vanilla extract
  • ½ tsp. organic cinnamon
  • 1 cup organic raisins (optional)


Combine rice, water and salt in a large sauce pan and bring to a boil. Once it has reached a boil, reduce heat to low and simmer until the rice has absorbed all of the water. Add milk, sugar, and cinnamon to the rice, and cook uncovered at medium heat, stirring frequently. Once the pudding has reached a thick but creamy consistency (about 30 minutes), remove it from the heat. Stir in the vanilla and raisins. Transfer to a large bowl, or smaller serving bowls, cover and refrigerate 2-4 hours or until cool.

Rice Pudding

***Be sure to use medium-grain rice (not long-grain.)
***Use a nonstick saucepan if you have one.

In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.

In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.

Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.

Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.

***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.

Rice Pudding

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

Anyone looking to try one’s hand at playing around with a recipe can’t do better than to start with rice pudding. I began making rice pudding with our son’s babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile’s lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I’ll stir chocolate into the pudding right before it’s cooked, and often I’ll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.

Rice Pudding in Rice Cooker

This Rice Pudding recipe is so easy and delicious – and you probably already have these items on hand because t hey are pretty standard ingredients. Here’s what you need:

Once we get past the question of “do you like rice pudding?” the next one is – with or without raisins. I know a lot of people can’t stand them, especially in their rice pudding when they are mushy.

Make sure to check out more of my rice cooker recipes:

If you love this easy Rice Pudding recipe, you’re going to love these other rice cooker recipes too. Please click each link below to find the easy, printable recipe!


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