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Amazing! Perfect step by step instructions. Ty
Quick, easy and YUMMY!!!!!
Are you supposed to cover while rice cooks?
Definitely messed up my first go around by mixing the vanilla with the egg/sugar mix but now that I fixed that this is the best rice pudding I’ve ever had! I’ve used almost an entire gallon of milk in the past 4 days just cause of this recipe. Definitely would recommend
Can you make this with long grain rice?
Hi Rhonda, I haven’t tried making this rice pudding with long grain rice but it should work. Just use a neutral flavored rice, not an aromatic rice.
This is the best rice pudding I have ever ate, thanks to you. God bless you.
I enjoy making the rice pudding and the dish came out delicious.Wanting to experiment more.
Wow. My first time making rice pudding. I doubled the recipe. It is to die for. I am afraid that I may make this for every occasion. Thank you!
Perfect, we didn’t use the raisins and we substituted almond milk for regular milk because my son can’t have dairy and it came out great.
Creamy,rich! I added a bit of nutmeg any orange zest. Awesome
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!
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.
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!!!
Hi! Do you wash the rice from strach before you start cooking it?
Hi Marines, we do not rinse the rice first. There is extra starch on the unrinsed rice that should help the pudding thicken.
I’ve made this several times for my family and we love it! I’d like to make this recipe plus half as much. Since it’s half as much, should I add an extra egg?
Hi, Valerie! Yes, I’d recommend adding an extra egg! With it, your batch might be a little thicker than expected, but you can thin it out with a little extra milk if needed. Enjoy!
THIS IS AMAZING!! How would you scale this recipe up for a dinner for 15? Could I quadruple it? I’m obsessed now! Every bit was giving my mouth a hug lol. :))
Hi Kelly, I’m so glad you like the rice pudding! I haven’t tried scaling it up. I think you could easily double it, but not so sure about the quadrupling it in one pot. Perhaps making 2 pots of double recipes?
That sounds perfect. Thanks, Elise!
I know I am late with the answer, but I did quadruple the it this summer and turned out great. You need to keep stirring no matter the amount. Either size takes me about 40 minutes to cook the rice. Just be patient with egg mixture.
So glad you included that temperature limit of 160 … I snuck up on it and finally saw 155 and great thickness.The recipe turned out great, though very sweet to me … I’ll experiment on that later …Appreciate the way it was written. Appreciate the minimum of pop-ups on your page too! (Compared to some)
I’ve never commented on a recipe before. I’ve viewed over 50 recipes. Followed many recipes from supposed experts. NOT rights. Followed this one to a T. Perfection e. Creamy, delicious, the real pudding. Simple perfection. Thank you
I’m so glad you liked it Barbra!
I used same ingrediants, didnt cook rice with milk so decided to search for baked recipe…pic looks scrumptious