Creamy Rice Pudding

Creamy Rice Pudding

3442

"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."

Ingredients

45 m {{adjustedServings}} servings 366 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Footnotes

  • Cook's Note:
  • This recipe may also be made using Splenda(R) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
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Reviews

3442
  1. 4285 Ratings

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The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe sh...

My daughter found this recipe on the site and decided to make it last night. Erica, I wish I could give this more than five stars because it was incredible! My dad worked for Tuscan Dairy for fi...

Very easy. The first time I made this recipe I made it with long grain rice (not knowing the difference between long, med, and short) and half and half. Second time I made it with medium grain r...