Name: Creamy Rice Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 cups cold water; 0.75 cup uncooked white rice; 2 cups milk, divided; 0.33333334326744 cup white sugar; 0.25 teaspoon salt; 1 egg, beaten; 0.66666668653488 cup golden raisins; 1 tablespoon butter; 0.5 teaspoon vanilla extract

Cook Time: 40 minutes

This creamy rice pudding is a comforting and decadent treat, perfect for when youre craving something sweet. Made with simple ingredients that you probably already have in your pantry, its a timeless dessert thats easy to make and full of rich flavor.

What is Rice Pudding?

Rice pudding is a soft, velvety dessert made by cooking rice in milk. It can be made sweet or savory, but this version features raisins, a rich egg base, sugar, and a hint of vanilla. The result is a smooth, satisfying dish thats perfect for any time of day.

Ingredients:

1 cups cold water
cup uncooked white rice
2 cups milk (divided)
cup white sugar
teaspoon salt
1 large egg, beaten
cup golden raisins
1 tablespoon butter
teaspoon vanilla extract

How to Make Rice Pudding:

Step 1: Begin by boiling 1 cups of water in a medium saucepan. Add the rice and reduce the heat to low. Cover the pan and simmer for about 20 minutes, or until the rice is tender and all the water has been absorbed.

Step 2: Once the rice is cooked, combine it with 1 cups of milk, sugar, and salt in a clean saucepan. Stir frequently and cook over medium heat for about 15 minutes, or until the mixture thickens and becomes creamy.

Step 3: Add the remaining cup of milk, beaten egg, and raisins to the saucepan. Continue cooking for an additional 2 minutes while stirring constantly to ensure everything is well mixed and smooth.

Step 4: Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated, creating a rich and creamy texture.

Step 5: Serve the rice pudding warm and enjoy the comforting flavors of this classic dessert.

How to Store Rice Pudding:

If you have leftovers, let the rice pudding cool completely before transferring it to an airtight . Store in the refrigerator for up to three days. To reheat, simply warm it up on the stove or in the microwave.

Can You Freeze Rice Pudding?

Yes, you can freeze rice pudding! Portion the pudding into freezer-safe bags, leaving about an inch of space at the top to allow for expansion. Lay the bags flat in the freezer for up to three months. When youre ready to enjoy, thaw the pudding overnight in the fridge or reheat it using the microwaves defrost function.

Nutrition Facts (per serving):

Calories: 366
Total Fat: 7g (9% DV)
Saturated Fat: 4g (19% DV)
Cholesterol: 64mg (21% DV)
Sodium: 237mg (10% DV)
Total Carbohydrate: 68g (25% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 23g
Protein: 9g (18% DV)
Vitamin C: 1mg (1% DV)
Calcium: 167mg (13% DV)
Iron: 2mg (10% DV)
Potassium: 325mg (7% DV)

Creamy Rice Pudding Recipe

Comments

Katherine Wilson

10/01/2025 04:29:59 AM

I came across this fantastic recipe while searching for a way to use up some leftover Chinese take-out rice. I incorporated 1-1/2 cups of the already cooked rice along with 1/2 tsp. of cinnamon. The end result was a truly delicious comfort dish, quick and easy to whip up with the leftover rice. This method is so satisfying that I believe it will be my go-to from now on!

Justin Phillips

10/02/2025 03:01:02 PM

Crafting a perfect custard or pudding requires a delicate balance of artistry, expertise, and chemistry. I resonate with Peggy's suggestion to add sugar later for optimal rice consistency. However, I diverge from Erica G.'s approach in this recipe on several counts. The use of egg whites, rather than just yolks, is unfamiliar to me, and the omission of tempering the egg yolks before incorporating them into the hot milk is a critical misstep. Properly tempering the yolks by gradually mixing in hot milk is essential, a step sadly overlooked in the recipe. Furthermore, the recipe ought to specify the preferred type of rice—personally, I favor fragrant Jasmine rice for its aroma and texture. Basmati is a viable alternative, but avoid using Minute Rice. It's vital to note that the pudding won't thicken after 20 minutes of cooking; incorporating a cornstarch mixture and stirring vigilantly facilitates thickening within 5-8 minutes. Additionally, constant stirring while cooking the milk with rice and sugar is imperative for proper thickening. Erica G.'s instruction to add cold milk and whole eggs without clarification leaves room for confusion. In conclusion, while the recipe offers potential, it falls short in guiding cooks through crucial steps and ingredient specifics.

Steven Parker

10/01/2025 06:28:01 PM

Wonderful dessert that is perfect for using up leftover rice. I decided to reduce the amount of sugar and replaced it with cranberries, mango, and pistachios. I also incorporated the egg into the milk mixture by tempering it before combining everything together.

William Johnson

09/30/2025 06:39:00 PM

I have discovered a new favorite in this rice pudding. Initially, I enjoyed it as it was, but I decided to personalize it by making a few tweaks: I omitted the butter, added 2 teaspoons of pumpkin pie spice (adjusted to my liking), and swapped the egg for 3 tablespoons of canned chickpeas. I found that this substitution worked well, as some of the egg tended to cook separately, whereas the chickpeas blended smoothly without altering the taste.