Everyone who tries it agrees that this rice pudding is the greatest they have ever had. If desired, grate some cinnamon or nutmeg over top. Use short or medium-grain rice for pudding that is creamier.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups cold water
- ¾ cup uncooked white rice
- 2 cups milk, divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 egg, beaten
- ⅔ cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- Pour water into a saucepan and bring to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
- Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla until combined; serve warm.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 237 mg |
| Sugars | 23 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve never precooked the rice. Part of the fun is slowly cooking it to perfection. Never tried the egg before I will though . And I use 4 cups milk to 1 cup rice.
Fantastic! I haven’t tried to add cinnamon etc. yet. Just can’t get over how good it is as written. I will, eventually, after I make this every week for a month, or more.
Super simple. I was wondering what to do with a cup of leftover cooked brown rice. Adjusted proportions by eye, used canned milk and dried cranberries, skipped the egg, forgot the cinnamon. It was still yummy. I’ll try adding the egg if I make more sometime.
This pudding is the tops!!!!!!!!! I used dried Cranberries instead of Rasins. I added a touch more Vanilla. THANKS FOLKS !!!!!!!!!!!
This my first time making rice pudding. This recipe was sooo easy and it tastes delicious!! Looking forward to making it again in the future. Mine is without the raisins this time because I forgot them LOL. But it’s still delicious!
Mine needed a bit more sugar, but was wonderful even before I added that.
The recipe turned out just great. I added cinnamon as I do with just about everything. I did not change the pot, it worked out fine. Less to wash is a plus in my world.
Made this exactly as written. Just like I remember my grandmother’s, sweet, creamy and delicious. Will definitely make again!
I made the recipe as written except that I had no raisins on hand. Frankly they seem unnecessary. The recipe is so good it almost ought to come with a warning!
The recipe was great for the most part I did add more water as well as I added cinnamon and pumpkin pie spice however the rice was slightly undercooked even after doubling water and cooking all the water out. (About 20 minutes)
Best recipe I have come across yet. We are happy now! People, FOLLOW THE RECIPE as is. Don’t complain when your altered versions do NOT turn out well. They ARE NOT this recipe anymore.
no change!! delicious!!!!! thank you
Loved the simplicity of this recipe. Easy to whip up. My Thai wife has never had Rice Pudding before, She is raving about it. This is as creamy as I like it. Another hit Chef John whitewolfchefny1
I will never search for another rice pudding recipe again. I made it just as written (except I added 1/2 teaspoon of rum extract) and it is so creamy and perfectly sweetened. To the folks who said it was too watery, maybe cook it longer until the rice absorbs more liquid. This rice pudding is so good, and from here on out it’s the only recipe I’ll ever use.
Loved the recipe!
I make this with a granulated sugar substitute and it turns out perfectly. I also add a little rum flavoring.
Have made this many times and always turns out great (we use a little less sugar and no raisins).
BOTANIKA123 is right! I made this recipe for the 1st time, about 7 yrs. ago or so, and loved it! I didn’t have any Raisins on hand to add to mine at the time, (and I can eat MY Rice Pudding, with or without them), so I went without any. One thing that I did different, was to dust my pudding with a bit of Nutmeg, & it was delicious!!
I’ve made this twice so far and both times to watery, but good flavor. I will try again but cut the milk to 1 1/4 vs 2 cup or add 1/4 more rice. It can’t be eaten today so it will go in the fridge till tomorrow and hope it will get firmer and thicker. The only thing I changed was using purecane instead of sugar as both here are diabetics.
1st batch = Raving reviews from my family taste testers. My only wish was the recipe gave you the measurements option for using rice that was already cooked. “When I was a kid” my mom would cook extra rice when making dinner, then use the left overs to make rice pudding. So my plans were to do the same, a little internet research confirmed that 3/4 of dried rice will make about 2 cups. So I used 2 cups of already cooked rice and it turned out great.
I love rice pudding, I never buy it for myself, I find it too expensive. Once in a while I’ll treat myself to a thing of Kozy Shack. I figured this can’t be that hard to make. I’m a pretty good cook, but I can’t bake at all. I don’t like to follow recipes, so I have failed many times trying to make desserts. I found this recipe online, and followed it to a “T”. It turned out awesome! I’ve made it several times since. Once I felt it was too sweet, so I cut back on the sugar the next time, and it sucked, was not sweet enough. My sisters will ask me to make it when they come to town. Now I’m on the hunt for an easy but good sticky bun recipe.