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Rice Pudding

Rice Pudding

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    3 h 40 m
CONI67

CONI67

Rich, comforting dessert with chewy raisins and fragrant cinnamon. My mom used to make this all the time, everyone loved it. Very refreshing! Serve with fresh whipped cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
  2. In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
  3. Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.
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Reviews

COSMOGIRL56
66

COSMOGIRL56

1/23/2004

This recipe was a total disaster. I had so much milk and hardly any rice. How can adding 3/4 cup rice to 2 quarts of milk make rice pudding? I was very disappointed.

*MEGHAN*
48

*MEGHAN*

1/23/2004

I am VERY picky about finding the perfect rice pudding recipe. I've tried so many and I love this one. Absolutely delicious.

MARLABROOKE
47

MARLABROOKE

1/28/2004

I too was trying a rice pudding recipe for the first time, and without looking at other recipes I decided to try this one as to the mostly good reviews. When I completed the pudding, my Fiance, who knows rice pudding, could not understand why the recipe calls for so MUCH milk compared to the measurements of the other ingrediants. We looked in recipe books such as "Joy of Cooking", and found other recipes of six servings, with 1 1/2 - 3 cups of milk, and seem to be baffled to the porportions of this recipe. In a dessert dish, this voids about 12 servings, an additional cup of rice, and maybe double the sugar, and it would be much improved. Hope this helps others :- )

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