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.
Delicious!!! I added apricot preserve and it’s the best I’ve ever had!!
I added 5 crushed green cardamom pods while boiling the rice.
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
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.
Thank you for your comment Joane! Love the idea of marinated the raisins in whiskey, yum!
It does not seem to want to thicken, what am I missing?
I’ve made this a few times now and have learned to double the recipe! It is so good. I think the brown sugar gives it a better flavor than white.
Perhaps do not use low heat when cooking the rice. I did and it took 45 min + to cook and complete the first part. Maybe use medium and watch closely.
Okay here I am making it for a second (in Life) time for my consumers THEY ABSOLUTE LOVED IT…. (POPPING MY COLLAR) just wished my grandmother was alive to taste, I know it didn’t beat hers but it was dam close.. Thank you
I’m so glad everyone loved it Talana!
Try putting a couple of cinnamon sticks in the pot while the rice is cooking. Adds another level of flavor. Yum!
Very nice recipe! First time making rice pudding using brown sugar, wasn’t sure about that but I like the flavor better than recipes using sweetened condensed milk. The only slight negative to this recipe is that the rice pudding will have a light beige/brownish color to it. Thanks for the recipe!
I just finished and it is delicious.
No complaints here yummmm
My mother is a rice pudding addict. This recipe really surprised her. I made it as directed with raisins. Perfect recipe!
Just made your rice pudding as a surprise for my husband. However, if he doesn’t get home soon, the surprise will be an empty bowl! Lol. One question, would love to make this for SuperBowl this Sunday. How would I triple the recipe?? Thanks for your help!!
Hi Lauren, I haven’t tried scaling up the recipe but I don’t see why it shouldn’t work. Let us know how it goes!
I couldn’t find a no-bake pumpkin rice pudding recipe, so I used this one as a template. It worked great! Basically, I added 1 and 1/4 cups cooked pumpkin, added an additional 1/3 cup sugar, made it two eggs instead of one, added 1/8 tsp allspice, and removed the raisins. I added the pumpkin after tempering and stirring in the eggs, and added an additional 5 minutes of cook time on the backend. It was delicious! I used fresh pumpkin, but I’m sure canned would work too. I’ll definitely make it again.
What a great idea Tony, thanks for sharing the results of your experiment!
This isn’t pudding, pudding uses starch and polymers not eggs to hold things together, right? Its still tasty either way so I guess it doesn’t matter.
Pudding can be many things, see the Wikipedia entry on pudding.
The rice is the starch used in this pudding.
The starch comes from the rice & that’s why it thickens, not because of the egg. The egg thickens it more & provides a certain richness, but if you omit the egg, rice pudding still thickens up just fine due to all the starch in the rice. This is in fact very much pudding.
mine was too sweet, I didn’t have any brown sugar and I only had vanilla extract, so I didn’t use as much as directed but still too sweet for me :( will adjust for next time. Thank you
I made this today, substituting a can of coconut milk for some of the whole milk. I paired it with a champagne mango puree and some diced up mango. It was heaven! Thank you Elise for such a lovely recipe : )
I just made this (with a few alterations) and it is *EXCELLENT!*
I used arborio rice, 2cups whole milk and the remaining 1/2 cup coconut milk. To sweeten it I used two tablespoons brown sugar and a tablespoon honey. I also added nutmeg.
The honey gave it a lush, complex flavor and combined with the light coconut flavor it was really amazing. Thank you so much for this recipe! It was my first time making rice pudding and it was easy and delicious!
I was using up pantry items and aging milk, so I used long grain rice and skim milk, and also doubled the recipe. It took longer to thicken (about 40 minutes), but all is well that ends well! A little too much cinnamon for my taste, but of course that is a personal preference. Yum!
Have just found your recipe for easy rice pudding, just made it and it is DELICIOUS!!!!
Every one should try it, thanks.xx
I have tried many rice pudding recipes with varying degrees of success. This one was by far the tastiest and simplest. Thank you!
Lovely recipe! I did, however, tweak the recipe just a little bit because I love loads of flavour in my food. I tripled the cinnamon, added one teaspoon of cardamom, reduced the sugar by half, and added a teaspoon of molasses. Perfect recipe to play around with.
I love this rice pudding recipe, I have used it many times…and of course varied different ingredients along the way. My favorite so far includes using 2% milk, cherries (instead of raisins), using real vanilla beans (makes a world of difference), and adding mascarpone at the end (I triple the recipe and add the entire 9oz container).
This recipe is my hero. When I need something sweet but I’m not in the mood to bake something more complicated or have nothing in the house, I always have rice and milk and sugar. I’ve added some cream in for richness, substituted maple syrup for the brown sugar and Lyle’s golden syrup too (that’s really good). It’s wonderful and it’s just enough for me to have 2 helpings — it’s perfect. Thanks for sharing it!
This recipe was perfect! I was able to substitute rice milk for regular milk and dextrose for the sugar so that it is a fructose free recipe as well! It came out great and it is a total keeper. Thank you!
I’m pregnant and have had a nasty cold for a week and rice pudding sounded really good. The first time I made it, I used a cup of leftover cold rice, and it tasted wonderful but never got thick. I have been thinking about it for days since I finished the leftovers so I decided to make it with uncooked rice… ABSOLUTELY PERFECT. Thank you for a wonderful recipe (and for helping me and my baby feel better)!
I am a horrible cook… things just always turn out not so tasty… Today i was feeling adventurous (plus it didnt help i have a gallon of goats milk to get rid of) and i tried making this recipe. Very delicious and i didnt mess it up!! the goat milk was a very nice touch, but you have to like the taste. Thanks!!
Thank you, Elise, for sharing this wonderful rice pudding recipe. My children and I ate it all up. Next time, I will double the recipe. I shared my serving with my daughter who was done and ready for seconds before I could finish! Delicious!
This was amazing! I didn’t have any raisins but they weren’t missed by me. It was delicious. Also, like another user, I used sticky rice instead of ordinary white rice and it thickened and came together beautifully. Thank you for sharing!
This was great. I was looking for a good rice pudding recipe to modify and this was perfect. I used barley instead of rice, almond milk instead of milk, dried cherries instead of raisins. So yummy and so many things that can be done with the basic recipe.
I’ve made this and it was delicious. I am going to make it again tomorrow and post about it on my blog.
Yumm! I just made this a few minutes ago – this is delicious stuff. Thanks for the wonderful recipe :)
Left out raisins and cinnamon, used vanilla paste instead of vanilla essence, used white sugar instead of brown (you don’t need to increase the quantity of sugar if you change it, brown sugar just gives the pudding a different flavour).
It’s really good, but next time I will just use the yolk instead of a whole egg.
I was looking for a good rice pudding so I googled rice pudding and found this one. I was making sure I had all the ingredients,and saw I did not have brown sugar, but I wanted to try
making this with splenda anyways. I used the splenda anyways. Wow this turn out sooooo good.
Just wanted to let all you rice pudding lovers know this worked out really well.
Rice pudding is delicious with Splenda-I make it that way all the time!
Being a absolute lover of tapioca and rice pudding, I was excited to give this recipe a try. I followed it to the T, but in the end was slightly disappointed. The flavor was nice and creamy, but the rice was still crunchy. Overall it was good, but in future attempts I plan to cook the rice longer, and to add a touch more Vanilla for personal taste. Overall it is a wonderful recipe that Ill just have to work at improving.
I made this rice pudding for the first time last week for my 88 yr old father-in-law…he LOVED it so much he asked me to make it again this week. Thanks for sharing the recipe :)
I tried this recipe and it turned out great but a little to sweet. The next time I’ll use less sugar. Thanks!
simplyrecipes.com is my “go to” when looking for a recipe and I am never disappointed. I made this recipe today for my daughter who was home with a fever. Comfort food at its finest. Only changes were to add a vanilla bean broken in half with the milk instead of the extract. She doesn’t love raisins so they were omitted. It was perfect, thick and creamy. My kindergartener enjoyed it as a snack when she got home. Thank you for sharing your passion.
One way to use up less milk (better for your economy) is to boil the rice in ONLY WATER first, and let it dry, THEN add the milk and other engredients…
Using up more milk is actually better for our economy-keeps the dairy farmers in business!
Very good! It’s perfect for me, but I don’t think my fiancee will like it because its sweet. But it was easy and very good.
I used cinnamon sticks instead of ground cinnamon
I also didn’t put in raisons
Also don’t think I spend 20 minutes waiting for the rice to boil, but it wasn’t a problem because I kept an eye on it the whole time.
Thanks for the recipe! Will make again definitely!
It’s raining here in DC and this pudding is just perfect. I used low fat milk since that’s what I had but it still turned out creamy.
Too much cinnamon for me and the texture was way off for me also.
I just made this and it was delicious. I would definatly make it again. I did use white sugar instead of the brown, just because I never used brown with rice pudding. Not sure if there would be a difference or not. Maybe next time I will try the brown sugar. I also used long grain rice, because that’s what I had. It was sooooo good!
I just made this and it’s unbelievable. I’m a huge fan of low budget cooking and this is definitely at the top of my list. I even used 1% milk and long grain rice and it came out creamy and delicious.
Recipes over 20 years old tend to have more cream, butter, and eggs because those are real foods, and people knew better “back then” than to eat the low-fat, fake, somewhat edible things that we now realize cause long-term health problems.
Check out the Weston A. Price Foundation for more info. on it, or just read How to Cook Like Your Grandmother, a basic & easy to understand guide to the way human beings understood food prior to the industrial marriage of Big Pharma & Big Ag.
I was just lookin’ for Rice Pudding recipes and noticed the little comment that you made about cream & butter in older recipes. Yeah, I get a little passionate about it :D It makes me mad that approx. 20 or so years ago, it was decided that corn and soybeans, being cheap & easy-to-grow (and among the first crops genetically modified to handle heavy doses of pesticides) should be in everything we eat – usually in the form of soybean oil/”shortening” and corn syrup. Anyway, I gotta get off of my soapbox now and make some rice pudding! :) Thanks for posting this recipe!
I agree with your dad! My mom would always make us the easy version of “rice pudding.” I still find myself making it if I have leftover rice in the fridge (although after seeing your spanish rice recipe calling for left over rice, I NEED to try that!) I was always scared to try real rice pudding- something about it just grossed me out- but once I did, YUM! I will definitely be trying this recipe.
Just made this to the letter ‘cept for using long-grain Jasmine rice instead of the short and fat variety! Worked just fine, thickened up nicely too. I think the cinnamon was responsible for the kids not finishing their bowls but the grown ups all loved it.
I made this in my rice cooker last week and it was fantastic! I used the measurements given and the only problem I had was with my rice cooker boiling over. I really had to watch it! Otherwise, it worked really well! I didn’t like the raisins, though, but to each their own!
1/3 cup of rice to 2 1/2 cups of milk? No way! One cup of rice to 2 1/2 cups of milk works. Precooked rice is better too.
This rice pudding recipe is a custard. The egg is a thickener. The recipe works as given. A rice pudding recipe with pre-cooked rice, or 1 cup of rice, would be a completely different recipe. ~Elise
what a disappointment. all that effort and complexity and it didnt even taste good. i threw it out and went back to my mums recipie.
never mind they cant all be great :-)
Just finished my first bowl! Delicious and easy to make.
Loved everyone’s “variables”. I made mine using a half a cup of half and half added to 2 cups milk and no cinnamon. It was really creamy! Thanks, think I’ll try it with the coconut milk next!!
I made this recipe last night, it was awesome!
I have only one point to make :)
for a tastier, smoother rice feeling put the rice in warm water
for 10 min before start making the pudding and you will notice
Greeting from the middle east.
I followed the directions step by step changing none of the amounts, except leaving out raisins, and I am very impressed. This batch came out delicious!
After tasting the pudding and reading comments, I think I’ll try at least 1/2 white sugar w/ 1/2 brown sugar, if not full white. I feel that the pure white color is the true color of rice pudding.
Thanks for sharing, though!
Didn’t look like enough rice to me, so used about twice as much and omitted the raisins as I don’t like them. Texture still turned out great! Also used about half as much vanilla, way more cinnamon, and added some coriander–came out very nicely.
I subbed 1/2 white sugar and 1/2 brown sugar. Wow, this turned out so good! I have never eaten rice pudding warm- it was delicious. This is dangerously easy to make and yummy!
Way too thick, did not taste as good as I was hoping. Will not make again. Had to add an extra cup of milk and still really thick.
I just make this recipe and I can’t seem to figure out where I went wrong. It never thickened up after adding the egg and sugar. I followed the recipe. The flavors are excellent, but it was more like rice soup than a pudding, in that I was disappointed.
The only deviation I made from the recipe was to add the zest of 1 lemon and omit the cinnamon, it gave the rice soup a little brightness that I was looking for.
I will have to try it again and see if I can get it to thicken.
Did you use raw or cooked rice? That really makes a difference. I noticed another said she used cooked rice & had the same problem.
When I make rice pudding on the second day it is like paste. Do you know why?
No, I do not know why. ~Elise
It is because rice pudding thickens up a lot in the fridge. Just add more milk to your recipe, or don’t cook it as long so as to not let it get so thick. Keep in mind it will thicken a lot overnight in the fridge. If you find it’s like paste, just stir some milk into individual portions before serving.
The above recipe is ok…however, the island way of making rice pudding involves the addition of coconut milk to the regular cow milk. Also, one can substitute the sugar with condensed milk. This gives it a more unique richer Caribbean taste!!!
I tried this BUT I forgot to not let the egg and rice mix boil. It is different but it is still good….next time I will do it right….. Thank You
Just made some using this recipe…only thing the rice wasnt soft enough…cook for longer than 20 minutes maybe 25-30 besides that…
I tried a variation of this recipe. I had leftover brown rice from dinner tonight. I used about 2 cups of rice, sweetened condensed milk (14 0z), 4 oz of whole milk. After scalding the milk with a cinnamon stick ( made the kitchen smell absolutely yummy) added the rice with 1/2 tsp of pure vanilla extract and the sweetened condensed milk. Since it had no egg I brought it to a quick boil. After the boil I couldn’t resist a smidge of nutmeg and ginger. It thickened nicely and had a wonderful creamy flavor. My hubby is beggin for more of the pudding as this is his absolute favorite. No more store bought puddings are allowed in my house. And in only 20 minutes. Thanks for the ideas.
This is a fantastic recipe; increases easily, you can modify to your hearts content. I used it for a work function and heated individual portions in the microwave. Rave reviews.
This is a great recipe. I improvised a bit and used left over rice (i could’nt bear to toss it out!) and light brown sugar instead, with a bit of crushed almonds sprinkled over the top. It turned out wonderful and scrumptious and my family loved it! My grandma said she hadn’t had rice pudding in decades, and that this remided her of what her mom used to make. That’s what cooking comfort food is all about. :)
This is halfway done and I already know this recipe is a winner.
If you don’t think it’s creamy enough, cook the rice longer (congee style!) and stir a LOT.
I am also cheating and using 2 yolks instead of 1 egg.
I am so excited.
I think I missed something. Recipe went along nicely, the results smelled delicious… and then we took a bite: the rice hadn’t cooked!
The recipe states 1/3 c uncooked rice. Should I have used quick cooking rice? Or maybe cooked rice?
I plan to experiment with both, as I can tell this recipe results in a yummy pudding.
Check your rice package. Most white rice should cook in 15 minutes. If your package is for a variety of rice that calls for longer cooking, you’ll need to cook it longer. ~Elise
One thing to remember when making this…
don’t use converted rice. It won’t be as creamy as this delicious recipe.
Wow, I just finished the whole dish with my husband (seriously, I think this recipe is two servings).
I put the raisins in mine and cinnamon in his. Delicious, creamy, pudding-consistency, just like how it is supposed to be.
I happened on this recipe while making a oriental pork dish. The rice was infused with lemon grass (tied and removed)freash ginger chopped corse, and coconut milk. All I could think of when I was eating this rice was, what a fantastic rice pudding dish. So I used the left overs and made a dish topping it with sugar and raisins. And one with sugar and a ripe pear, yummy. And apples and cinnamon. Ot was creamy and there is no end to what you can do with this rice. Thanks for the opportunity to share.
Creamy and smooth.
The light fragrance of Cardamon gave this rice pudding a unique taste.
The rice pudding is sooooooooooooo delicious! I made it with my grandma the other day, and….OMG!
I used to have a rice pudding recipe that required baking. A few days ago, I was looking for the recipe because I was craving rice pudding. Of course, I could not find it and thus began my Internet.
When I found your recipe I thought, “looks and sounds good, but I have never made rice pudding that didn’t require baking.” With only a few minor modifications, I made this recipe. It was fantastic! I just finished making my second batch this week. My mods: I used 1 cup 1/2 and 1/2 and half a cup of heavy whipping cream. Also, during the last 10 minutes while the entire mixture is on the stove thickening, I added the cinnamon, vanilla, and raisins (I prefer softer raisins).
This recipe is wonderful! I am seriously trying to refrain from eating the whole pot. Thanks for sharing!
Tried it this evening with a few liberties: goat milk, dried red berries, no vanilla, cinnammon flavoured sugar crystals. Lovely and cuddly! Thank you for sharing… :))
I use a double boiler…this evades the burnt milk issue entirely. Using 2% milk makes for a “lighter” pudding, but adds more sugar, of which there is already plenty in this recipe. I prefer whole milk or 1/2 & 1/2. I’ve added pumpkin in small amounts to make “pumpkin rice pudding” for the holidays. The Kahlua idea is outstanding!
Just made this in the rice cooker. Had to follow it a bit closer because of using milk instead of water. To avoid scalding the milk I opened the cooker and stirred the milk and rice. I added the egg and brown sugar as directed and turned the cooker to the cook setting as the egg mix thicken. End result was a very tasty rice pudding. I am pleased. I do plan on replacing some milk with Kahlua for a White Russian twist. Also I used 2% milk because that’s what we drink here. Now I am off to eat my pudding before I have to share.
I needed to use up some milk before vacation, and this was a big hit.
I tried making it in my rice cooker, and it came out great. I used coconut milk and a little milk. I added nutmeg and walnuts too. The walnuts really made it good. They got a little soft. I put the raisins in in the beginning and they were fine. I didn’t add the egg, I wasn’t sure what it would do in the rice cooker. It came out fine without. I added coco. mlk and milk up to the 2 level and one cup rice. Normally, you fill water to the two level and 2 cups rice. Since there was so much liquid in proportion to the rice I used half. I used Basmati rice. It came out great and seemed like a lot less work than all that stirring. Better than cooking in the oven too. For anyone who doesn’t have a rice cooker, they are the best thing since sliced bread. A Korean woman gave one to my husband and it’s been a jewel! We use it all the time. I can’t imagine not having one.
Thank you so much for this recipe!! I’ve never made rice pudding, and I’m so happy for this first try. I used 2x amount of left over rice from dinner last night and it still came out good!
I wish I had seen this website early, or my fiancee wouldn’t have wasted a gallon of milk trying to make it himself earlier… Though I can’t wait to make a bigger batch of this stuff.
As a revision to your recipe, you should put it only serves 1… it’s too good to share such a tiny amount. :)
Well it looks like Elli and I are the only ones who had problems making this, I had problems getting it to thicken also, so I tried again, and again, and I must admit on the 3rd time I did turn the burner up a little and it did start to thicken just a little, but it looked like the egg was seperated from the milk and I couldn’t get it to thicken any more. The first and the second time I had stirred it for 45 minutes. I give up.
Posted by: Elli in France on November 1, 2007 9:52 AM
I was looking for an easyrecipe and found this one. Although I found that it tasted fine, it wasn’t as easy as I thought. It didn’t seem to thicken. I tried it twice in a row (thought maybe I goofed the first time) and still had the same result.
Finally, my first successful rice pudding! Thank you for this recipe, Elise- it was so easy and everything came out just perfect! I made a few adaptations though: I took one of the suggestions and used maple syrup instead of brown sugar and I didn’t have raisins so used dried cranberries instead. Also, just for a little decadence, I added about 1-2 teaspoons of orange flower water. I love the delicate perfume and the elegance it adds to the humble rice pudding.
Thank you again!
Well, I just tried this. My husband kept saying he wanted some cinnamon toast, but I was craving some rice pudding lol. I’ve made baked rice pudding once before, but you could see the egg and it used white sugar. I have to say that I like this boiled version way better. I did add a teaspoon more sugar (sweet tooth over here) though.
And my husband’s first words? “Honey? This is GOOD!” (victory!) Thanks a lot!
This is by far my favorite rice pudding recipe. I have always done the bake kind and enjoyed this so much more. I do have to make sure I cook the rice long enough in the milk, first time a bit too crunchy! I also made it with splenda brown sugar for myself and diabetic boyfriend, it was a smash!
When I added the egg&sugar mixture to the milk&rice one, it was going great but then I brought it to a boil accidentaly and the egg separated :( It turned out a great mess. I was so looking forward to trying this recipe…
My good friend, Michelle, is recoving from a liver ailment. With her meds,she can have ZERO lactose but, after weeks of a bland diet, she wanted rice pudding in the worst way. So, loving a culinary challenge, I got to work with your recipe.
Instead of whole milk, I used rice milk. As there is no milkfat to act as a binder, I used two eggs and made a paste of 1 Tb. of cornstarch with water that I whisked into the eggs. All else was the same except that the boiling time took about 10 minutes longer. With cinnamon, vanilla and plumped currents, its not the traditional white rice pudding we know, but is really quite good.
I made a double batch of this yesterday for my husband to take to work for Cinco De Mayo. I thought this dish would turn out like “arroz con leche” which is Mexican rice pudding, but it was a lot thicker and more sweet.
I used piloncillo which is Mexican brown sugar instead of regular and I also added some lemon zest and nutmeg. At first I wasnt sure about the dish, but then I tasted some in the morning, after it had been in the fridge overnight, and I was hoping my husband would forget it so I could eat it all!
Elise, I just made this putting! And it turned out great! We just had it for breakfast today and everybody loved it! The last simmering part took only about 3 minutes, because it thickened fast. What a great recipe! IT IS A KEEPER!!! THANK YOU!!!
This is a wonderful comfort food.
The only clarification I would add is that this recipe calls for uncooked rice. I had leftover rice I wanted to use and wasn’t sure of the proportions, and didn’t want it to be runny or rice mush. I used 3 cups milk (1%) and 2 cups of COOKED rice and the seasonings you suggest (but more cinnamon and I didn’t need an egg). Simmer for 20 minutes. It was perfect.
I am loving your site (and eating leftover Shepard’s Pie and Rice Pudding for lunch now. Yum!!).
Elise, in Azerbaijan we make a simpler version, or what you make in Step 1 in your recipe. We simply boil the rice in milk mixed with sugar until the rice is tender. Then we sprinkle it with ground cardamom and serve, hot. So, ours is what we can call a porridge, we eat it for breakfast, and yours is a pudding, which honestly I like better:)) Thanks for sharing!
Oh, childhood memories! Warm rice pudding snuck before dinner! Rice pudding for breakfast!
My mom ALWAYS made rice pudding after we had Chinese food:
Put leftover white rice (we usually had a quart-size left) in a pot (big enough to hold about double the amount). Add water to the level of the rice, and simmer on low heat until absorbed. Do this two more times, but with MILK instead, allowing rice to absorb the liquid each time. Add a handful of raisens with the last milk addition, and sugar to taste (make it slightly sweeter than you’d prefer, if you plan to serve it cold). Stir in 1/2 teaspoon of vanilla extract when done. Turn off heat, and immediately stir in a beaten egg to bind, pour into large bowl, sprinkle with Cinnamon (& a little nutmeg), and cover with plastic wrap… LEAVE ON COUNTER less than an hour, the residual heat will cook the egg. Smack hands of sneeky kids! Refridgerate til breakfast. Oh, my!
I absolutely LOVE rice pudding and must share my family recipe which, like yours, serves only 2 or 3 very hungry eaters, hee hee.
1 1/2 cups short grain rice (such as CalRose)
1 cup water
3 quarts WHOLE milk
1 1/2 cups sugar
3 eggs beaten
1 TBS vanilla
In a large heavy bottomed pot cook the rice in water until most of the water is gone and the rice is half done. Add 2 quarts of the milk (I like to heat the milk in the micro before adding) and cook, stirring frequently until the mixture thickens. Add the remaining milk and the sugar and cook, still stirring frequently, until the rice is very tender. Add about a cup of the hot pudding to the beaten eggs, beating vigorously so that you don’t end up with scrambled eggs. Now quickly stir the eggs and the vanilla into the rest of the pudding. Serve hot, cold or anywhere in between. My family is Portuguese-American and the traditional way to garnish is to use your fingers to sprinkle cinnamon in decorative patterns on top of the pudding.
I am from the Southwest and our family uses canned evaporated milk in our rice pudding. It gives it a rich, cream like consistency. We also separate the egg whites from the yolks. We add the yolks to the pudding and heat until pudding is thick. We beat the separated egg whites until they are fluffy. Then we fold them into the pudding. The warm rice pudding cooks the whites but makes the pudding light and fluffy.
Your recipe is good reminds me of the one I used to eat as a child. This is a very common sweet dish in India. Tips: it helps to break the rice (short grained-quick rice) a little bit beforehand (pound on it a few times)- gives it a starchy pudding like consistency and you do not need the egg. Its tasty with cashew nuts, raisins, walnuts, almonds anything you like- I like to lightly fry the nuts and raisins in a spoonful of clarfied butter (till a golden brown color) gives a crunch to the pudding. Happy pudding eating everyone!
I know this is weird, but I just tried this to make the rice pudding using soy milk, (since I don’t normally keep milk around). The result is crazily rich, almost like a custard. But I do like it! Next time I will try it by the book. Thank you for the friendly and accessible recipe.
I just made this, expecting the process, and end result to be disasterous, but it was reaaally easy, and quick, and yummy, not to mention fool proof.
I substituted 1/3 cup white sugar, for 1/4 cup brown, and it was delicious. I’ll try brown next time, when I have some.
Also, cinnamon sprinked on top of the individual servings was great.
Found this wonderful web site after I Googled for rice pudding and am thrilled! I also thought that the proportion of liquid to rice was excessive the first time I made it and altered accordingly. Result not creamy enough. Recipe made as written: Perfect! A keeper in my recipe file.
I found that this recipe calls for far too much liquid to make a “pudding” consistency, so I made rice with the appropriate ratio of milk, and then followed the recipe.
Other than that, it was delicious.
This is a great recipe! Thank you!
When I tried to make it with brown rice (I used brown basmatti) the rice came out quite hard, any suggestions for cooking time variations? What are the liquid adjustments if this is done? Any advice out there? Thanks so much. :)
Thanks for the great recipe…
My first time making or eating homemade rice pudding. What a wonderful comfort food. I appreciated the comments below the recipe and added a bit of cardamom. I also had a splash of heavy cream left over so I added it as well. I also bloomed the raisins in a bit of bourbon which adds a little depth as well. Next time will have to double!!
I have a question more than a comment. I love rice pudding and enjoy your recipe. However, I live alone and am wondering if rice pudding freezes well for snacking at a later date. I appreciate any other suggestions.
Oh wow. I just made this for breakfast and it is soo good! Often when I make oatmeal I add chunks of apple/raisins at the start, so that they sweeten the oatmeal and get very plump. I applied the same trick to this rice pudding, minus the apple. It was very good! Very good recipe, not hard to follow at all and very delicious!
I tried your rice pudding recipe for a potluck… I quadrupled it and put it in a casserole and it was so wonderful! My husband and I really enjoyed it. I made it a week and a half ago for the potluck, and just used the rest of the gallon of whole milk to make a double batch for us last night. :) This recipe is good left over, too, and just heated up in the microwave. I have been pouring maple syrup over the top. Delicious! Great comfort food for winter. Thank you for sharing this recipe.
I was looking for an easyrecipe and found this one. Although I found that it tasted fine, it wasn’t as easy as I thought. It didn’t seem to thicken. I tried it twice in a row (thought maybe I goofed the first time) and still had the same result.
I did a google search for a good rice pudding recipe, quite prepared to try a few. Your’s is the first one I tried and now I’ve tasted it, the only one I’ll try!!
Thanks for the tip!
First of all, I love rice, and I’ve been looking for a good rice pudding recipe. I tried another recipe from the Food Network, but it was a disaster, no doubt, due to my own failings. I saw your recipe and I decided to give it a try, facilitated by the fact that I had all ingredients on hand…
To make a long story short, it was easy, right, and delicious. We are batting 100% on getting recipes right the first time for us working dads trying to be chefs :-)
I just finished a bowl of that rice pudding which makes me a bit sad (because it’s finished). It’s every bit as good as you say. I’d say it only serves 2 though, I would have cried if I had to share this with a third person…
I just made this recipe and it is quite delicious! I added maple syrup to it at the last minute and it added a great maple taste. Next time I will be sure to cook my rice a bit more though!
I have used this recipe several times now, and shared it with friends! Everyone loves it!
Really delicious recipe. I used long-grained jasmine rice typical to everyday Asian cooking, and it took a considerably longer amount of time to thicken (around 30-45 minutes). The result was creamy, but a starchier, more plump grain would probably work better.
This recipe is fantastic. I make this about every week now, sometimes more, and it never lasts very long once my parents discover I’ve made it! I flavor mine differently (instead of cinnamon and raisins, I use about a teaspoon of orange zest), but the base recipe is great. I also tend to make it with about half the sugar (I like mine for breakfast, and I can’t take sweet first thing in the morning), but then my dad always sweetens his bowl.
I’ve taken to bringing a chair to the stove so I can sit while I stir; it is a bit involved (but quite worth it).
Thanks for my new favorite recipe. :-)
Wow! I loved this recipe! I made it for my 18 month old and it was a hit! Thanks for posting this.
I just made this for my wife and daughter… They Loved it… I did add nutmeg instead of cinnamon… Delicious… Reminds me of the Sixtie’s when my Grandmother would make it on a cold winters day… Thanks for the memoriess…
This is a great dish my kids and I eat it all the time thanks for all the great recipes I’ve found on your site.
I Love Rice Pudding! When I Found This Recipe I Was Tickled Pink! Rice Pudding Is A Staple In My House. Now That I Know How 2 Make It, Thats 20 Dollars Less That I Have 2 Spend @ The Market! My Husband Loves It 2!
I thought this recipe was easy and good but next time I am going to add way less sugar, I thought it ended up being a bit too sweet.
After craving for rice pudding for several months, i found this recipe which i found simple. Though the pudding didn’t thicken enough (due to my impatience)it tasted delicious! I plan to make more next week and wait longer for it to thicken.
Perfect rice pudding! Thank you for the recipe!
I only had skim milk on hand, so I used sticky (glutinous) rice, which thickened wonderfully.
Rice pudding is always a favourite at my house. My Mum adds unsweetened cocoa powder to the pudding whilst cooking as well. Delish! :)
WOW This is the first time I made rice pudding… amazing I did thoe add more raisins and a bit of nutmeg… amazing!
I tried your recipe almost to the letter and am enjoying a bowl of it right now. Great recipe-but I couldn’t help but add some nutmeg.
I’m grateful for this recipe on so many levels. First–I’m living in Japan, without an oven, so all of most of my cooking is stovetop. It’s great to find a dessert that doesn’t require baking! Second–I’ve never made rice pudding before and your instructions couldn’t have been more clear. Third–it was incredibly quick and easy. I tripled the recipe and brought it to a pot luck… everyone wants the recipe!
As a last thought, I used vanilla bean instead of extract and it worked great.
I just tried this one out and it’s Great!!! Just what I was looking for :) I got a little carried away and added Chocolate chips, coconut and macadamia nuts after it chilled in the fridge. It made me smile :] Thanks a bunch for collaborating and a job well done.
We just made this recipe with some leftover rice, and it was beautiful.
It is especially nice with some cold ice cream, really balances it out.
Its my first try of rice pudding, and am def hooked.
I made this recipe today and it was delightful. I added the raisins about midway through the rice-cooking part of the recipe to make them softer. I also substituted two percent milk to make it a little lighter with no problem. This is a keeper.
I am adding your rice pudding recipe to my collection as it is quicker. I do like my custard type recipe, too, but it takes longer because it has to bake. It was on the Uncle Ben’s Converted Rice box at one time. I lost mine and they sent me a copy when I wrote to them. It may be on line. I haven’t checked that. It’s like a custard with rice and I like custard.
17 December 2005/San Francisco
Dear Elise.com: I made your rice pudding and it is a keeper. Substituting cardamom for the cinnamon my preferred cardamom and for the brown sugar, maple syrup. Other than those two deviations I followed the instructions as published. A word to the wise–assure that your saucepan is heavy and go easy on the heat for fear of burning the tasty mixture. I’ve just tried same warm and it’s very tasty.
This recipe is perfect. It’s not over-sugary, which lets the rice flavour come through. Thanks, I will definitely use more recipes from htis site.
I like to omit the cinnamon sometimes, to get even more of the flavor.
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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