Rice Pudding

“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. With a little investigation, I found that there are two basic ways to make rice pudding – baking or boiling. Then there is my dad’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

  • Yield: Serves 3-4.


  • 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 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 until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 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 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. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

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Showing 4 of 144 Comments

  • Paz

    Wow! Three recipe finds on one site in one day! I didn’t know I was going to find all these great recipes today!

    Your rice pudding recipe reminds me of a dish I used to eat as a child in Africa, called rice water, commonly eaten for breakfast. Haven’t had that in ages.

    I plan on trying your recipe soon — after the eggplant and peanut recipes below. ;-)


    P.S. I like your dad’s saying! ;-)

  • Mike

    It’s nice to know someone else uses the quick-n-easy recipe (your Dad). Sometimes I add raisins, almonds, or coconut flakes, which appear in Indian rice pudding recipes. Thanks.

  • Nancy Smith

    This rice pudding is being made today! I have a gimpy knee and will be able to very little today but will make this for my “comfort food”…….

  • Deborah

    This recipe sounds great.

    I usually make it the lazy way: Cooked rice, cinnamon, raisins & sweetened condensed milk. Just mix, heat & eat.

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