Rice Pudding51 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 3 hr 40 min
“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.” - by CONI67
Original recipe yields 1 - 9x13 pan
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 484 cal
- 16.7 g
- 68 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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...." See more"
"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 kn..." See moreows 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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