Rice Pudding

DessertGluten-FreePuddingRice

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

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 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 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 temper eggs with hot rice pudding mixture

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

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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183 Comments / Reviews

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Did you make it? Rate it!

  • Terry

    Creamy,rich! I added a bit of nutmeg any orange zest. Awesome

    xxxxxyyyyy

  • Lacy

    This is the first time I’ve ever made and tasted rice pudding and omg definitely not the last! I made it at my husband’s request and I’m so glad I did. Great recipe!

    xxxxxyyyyy

  • Joann

    My recipe is very close to this one. I use a half a gallon plus 1 qt of milk with 1 cup of rice- bring to a boil constantly stirring then very low flame until rice is tender. Then I beat 2 eggs and 1 cup sugar together then I slowly add it to pot stirring constantly. When it thickens (10-15 minutes) I had 2 1/2 teaspoons of vanilla.
    Pour into bowls and sprinkle with cinnamon.

  • Liz

    I loved it warm because I couldn’t wait for it to cool! I’m sure it will be equally delightful for dessert after our Chicken Marsala tonight! I doubled the recipe and added a little more cinnamon and a pinch of nutmeg plus omitted a couple tablespoons of the recommended sugar amount. Also mixed in a can of evaporated milk in with the total milk amount called for, to add more richness to the 2% milk I had on hand. Delicious!!!

    xxxxxyyyyy

  • Marines

    Hi! Do you wash the rice from strach before you start cooking it?

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