Rice Pudding

Rice Pudding

CONI67 0

"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."


3 h 40 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 75 Ratings


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.

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, ...

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