Rice Pudding

Classic, creamy rice pudding! Boiled rice with milk, cream, egg, brown sugar, cinnamon, vanilla, and raisins.

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Photography Credit: Elise Bauer

“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 father’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

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  • Cook time: 35 minutes
  • Yield: Serves 3-4

Ingredients

  • 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

Method

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.

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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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Rice Pudding

Showing 4 of 140 Comments

  • Mary Herscher

    Probably should say to cook milk and rice on medium low as did take 45 minutes to soften rice. Next time I will cut way back on or maybe even eliminate cinnamon. Way too much for our taste. As I was making for guests, I hurried to store and bought tub of non cinnamon rice pudding to mix in. I will make it again.

  • Jennifer Nelis

    Delicious!!! I added apricot preserve and it’s the best I’ve ever had!!

  • Michael Steinlen

    I added 5 crushed green cardamom pods while boiling the rice.

  • Amanda

    Just made it. Instead of raisins I actually added golden grahams(butter, milk, cinnamon, and white sugar mixed )
    In fridge chilling now, looks good. Thanks for the recipe

  • JOANE PAPPAS WHITE

    I have been playing with rice pudding recipes, including two very highly rated ones that just did not hit the mark for me. I decided to try this recipe last night because I had all the ingredients. I used medium grain rice and 2% milk and it cooked the rice perfectly. In my opinion, the brown sugar address the perfect amount of sweetness, which was one of the problems with my earlier attempts. Using dark brown sugar does change the color to a warm tab. If that concerns you, try light brown sugar, however, the brown sugar added a much better flavor that plain white sugar. The only other change I made was to use raisins which I had marinated in whiskey for an hour. They were a fun surprise, but the highlight was still the awesome rice pudding itself. Now I need to try quadrupling the recipe to stop the family fights over it.

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