Creamy Rice Pudding

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Creamy Rice Pudding

Prep 25 m

Cook 20 m

Ready In 45 m

4 Servings

366 Calories


"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."

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  1. 3/4 cup uncooked white rice

  2. 2 cups milk, divided

  3. 1/3 cup white sugar

  4. 1/4 teaspoon salt

  5. 1 egg, beaten

  6. 2/3 cup golden raisins

  7. 1 tablespoon butter

  8. 1/2 teaspoon vanilla extract


  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 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.

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