You can serve it hot or cold. If you like, you can omit the nutmeg and substitute cinnamon.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup uncooked short-grain white rice
- 6 cups hot milk
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup golden raisins
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
Instructions
- In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 295 mg |
| Sugars | 28 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This has to be the best rice pudding recipe out there. I had lost my old recipe that I used for years and I found this one that was similar so I thought that I would try it. It was just a little better than the one I had before, really, really good. I used both, Thai jasmine rice and Vietnamese sticky rice, they were both excellent. I did it in a pot on the stove so it needs a little more watching than doing it in a double boiler but that was fine with me. I did add a little extra nutmeg to suit my liking.
My family loves it, I sprinkle the top with cinnamon and chopped walnuts
Add some lemon Zest, amazing!!
Followed the advice of adding sugar at the last since I didn’t have a double boiler pan. Added dried cranberries instead of raisins. Husband loved it! Did not last long.
I’ve made this twice now. I didn’t use a double boiler; I just put it in a pot, stirred it every few minutes, and kept it on a low simmer. Raisins are good, but other dried fruit works as well. It works well to substitute rice milk for the milk.
My mother had a fantastic recipe which was very similar, but unfortunately it has been lost. I made this one and it was pretty good…however I didnt have a double boiler handy and it still turned out just fine. Just watch the heat and keep it at a low boil and keep it stirred OFTEN so it doesn’t burn to the bottom of the pot.
Needs MORE….more raisins, more vanilla, more cinnamon, more cook time. At 60 min in a double boiler some of the rice was still a bit crunchy so I let it go another 15 min. I had it both warm and cold…next day cold was better by far. If I were to make it again I wouldn’t add the raisins till about half way through. At the end of 75 min they were pretty much cooked down with no flavor.
we love rice pudding an got tired of buying it at at a huge price for a little taste. I made this an I will never buy again I will make your recipe thank you so good
My son is allergic to eggs. Since this recipe is eggless, it’s a no-brainer. Very easy. Just mix all the ingredients — except the vanilla — in a pot and cook over low heat. Add the vanilla when done. I did substitute a bit. I used 5 cups of whole milk, and 1 cup of cream. Talk about rich! My son ate a bowl and looked like he was going to pass out. My wife looked at him, then me, and said, “I think it was a bit too rich, Honey.” Hahaha! The boy has asked for it again. Maybe in a couple of months. But, this time, less cream. I need everyone more-or-less conscious.
LOVED IT I USED CRANBERRIES INSTEAD OF RAISINS yummmmmmmmmmmmm
Came out a bit too thick for me. Nice flavour
Delicious!it was my first time making rice pudding. Creamy indeed!I followed the directions exactly. I loved it.
This is a great recipe. It is exactly what I am looking for. I made it exactly as stated but did not add the raisins or spices since my family does not like raisins and they like to add cinnamon to the top. I did not have a double boiler and this came out great being cooked directly on the stove top. There was no sticking to the bottom of the pan. The only mistake I made was cooking it a little too long. I cooked the pudding for about 45 minutes. It came out a little thicker than I wanted, so next time I will cut the cooking time by a few minutes. Great recipe! Thanks!
This is a great recipe. I do not have a double broiler, so I add the sugar at the end with the vanilla. This prevents scorching when using a regular saucepan.
I followed the directions, but did not use a double boiler. The receipe turned out fine in exactly the time specified. The result was good, but not remarkable. A fine standard rice pudding.
So happy to try a stovetop variety, and had never considered a double-boiler. Brilliant!
Made this Vegan! I substituted soy milk and it came out great! It did take a long time to cook, but that may be because I didn’t have a double boiler so I made one out of a wok and saucepan.
Rice pudding is my ultimate comfort food. Whenever I’m sick, had a bad day, or it’s cold outside, I go to make this. This recipe is essentially the same as my grandma’s, which my family has been making for years. Using a double boiler is great because you don’t have to constantly stir to prevent scorching. We prefer to use regular raisins and sprinkle cinnamon (instead of nutmeg) on top. I’ve never had a problem with the rice not being cooked enough, it’s usually perfect after 1 hour of cooking.
Simple and easy recipe to make. Tastes great.
This needs rice pudding needs something more for flavor as the taste was dull. Also some of the rice was still uncooked after constantly stirring/cooking for 90min. I had to throw away the entire thing =o(
Rice pudding is a hit with my husband anytime and this recipe was very good. I reduced the sugar just a tad….1/2C. less 1T. It was just sweet enough this way. I always use whole milk. Using skim or even 2% does reduce the creaminess. Thanks