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 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 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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213 Comments / Reviews

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Did you make it? Rate it!

  1. Helena Odinson

    Instructions for easy to read and follow. However the texture and the flavor rather lacking even for rice pudding. I don’t expect too much from rice pudding but this one was a disappointment.

    xxxxxyyyyy

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  2. Kathryn

    This is delicious. Last week I made 5x the recipe in one big heavy bottom pot, and added some extra egg yolks I had in the fridge. Also, I used Stevia and a dash of coconut sugar in place of the sugar. This was delicious hot, warm, and cold, we liked it at every temperature! I didn’t even add the cinnamon because it was so good plain. I’ve already been asked to make it again, which I am now. Thank you for this great recipe! It will be my new go to.

    xxxxxyyyyy

  3. Susan Reo

    Susan Reo here. Forgot to mention: I blot the raisins with a paper towel before adding to this excellent rice pudding :)

    xxxxxyyyyy

  4. anonymous

    fabulous! made it for my spanish class party and it was a hit! super easy as well. highly recommend for beginners and advanced chefs alike.

    xxxxxyyyyy

  5. mindy

    Just finished making this with coconut milk, half and half, and light brown sugar.
    Other wise, followed the recipe with same measurements.
    This came out delicious. Rich and creamy.

    xxxxxyyyyy

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