Rice Pudding

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

Rice Pudding
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.

Video: How to Make Rice Pudding


Rice Pudding

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

Cook Time 35 mins
Total Time 35 mins
Servings 3 to 4 servings


  • 2 1/2 cups (600 ml) whole milk

  • 1/3 cup (66 grams) uncooked short grain white rice

  • Pinch salt

  • 1 large egg

  • 1/4 cup (50 grams) dark brown sugar, packed

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 1/3 cup (40 grams) raisins


  1. Cook the rice in milk:

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

  2. Mix egg and brown sugar, temper with rice mixture:

    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.

    Whisk eggs and brown sugar to make rice pudding
    Elise Bauer
    temper eggs with hot rice pudding mixture
    Elise Bauer
  3. Add tempered egg mixture back to rice mixture:

    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).

    add tempered eggs back into rice pudding mixture to make rice pudding
    Elise Bauer

    Be careful not to have the mixture come to a boil at this point or it will curdle. Remove from heat and stir in the vanilla, raisins, and cinnamon.

    Serve warm or cold.

Rice Pudding
Elise Bauer
Nutrition Facts (per serving)
214 Calories
6g Fat
33g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 214
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 62mg 21%
Sodium 122mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 2%
Total Sugars 26g
Protein 7g
Vitamin C 0mg 1%
Calcium 200mg 15%
Iron 1mg 4%
Potassium 320mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.