Best Old-Fashioned Creamy Rice Pudding Recipe

This was delicious! No more Kozy Shack for my hubby's lunch...here's my few modifications...1 and 3/4 cup cold cooked Jasmine rice and I kept everything else the same. One thing I did that may help you..I mixed together the remaining 1/2 cup milk, the sugar and the egg together in a pourable mixing bowl. When the timing was right, I stirred the pudding with my right hand while slowly pouring the egg/milk/sugar mixture into the pudding with my left hand. I had no trouble with cooked egg pieces. Also, it only took about 10 minutes for the rice to get thick - don't cook it too long or it won't be creamy. I grated fresh nutmeg and cinnamon on top. Very good!

This is a problematic recipe. The narrative calls for ¼ cup of white sugar, but the recipe itself says ⅓ cup. Which is it? (¼ cup was plenty sweet to my taste.) And, at what temp should one "cook and stir until thick and creamy"? I went with medium, then increased a bit as I went along. I also mixed the egg with the remaining milk, then tempered it with some of the cooked mixture before adding to the pot to avoid scrambling the eggs, then turned the heat down to low to simmer. It's fig season where I live, so I added fresh figs in lieu of raisins. Turned out well, but the recipe and blog post need a careful edit.

I just made some rice in the rice cooker so I packed it into the measuring cup while it was easy to handle and not cold/brittle. I added the 1 1/2 cups milk but made the last additional 1/2 cup some half and half and mixed it with the egg and vanilla. I added about a tablespoon of honey as well and finished it off with 1/3 cup raisins and 1/3 cup craisins and cinnamon/ginger/nutmeg/allspice to taste. I perfer it chilled but was still licking the spoon and scraping the pan after putting it in the fridge :) This will be my go to when I'm craving an easy dessert!!

You have to boil the rice and milk with sugar on a full boil the entire time while stirring to make it rich and creamy and thick. Used almond milk and premixed half the vanilla while it was still cooking. So so soooooo yummy! I used more sugar than recommended and blended the egg with the sugar and added it in at the same time! Had to use so much more milk than called for but it kept thickening no matter how much I added til the rice was the right texture. A few dashes of cinnamon and zero butter and the result was fantastic.

The recipe worked beautifully. I added a little extra milk because I wanted to simmer the rice longer. We use non-fat milk and it still resulted in a creamy pudding. Warm, cozy flavors are something we enjoy, so I added 1/2 teaspoon of powdered cinnamon and a good pinch of nutmeg. So delicious! Next time, I will add a little more milk so that there is more pudding intermixed with the rice.

Very good. Need to add instructions on how to temper the eggs so you don't get scrambled eggs. After you have milk and rice, sugar heated, remove from heat and pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). I also added some nutmeg. Yummy!

Just like Grandma used to make!! Delicious!! I added 1 tsp cinnamon & 1/2 tsp nutmeg during the rice, milk & salt cooking. Takes an extra minute or 2 to thicken.😋

I cook at a day facility for at-risk seniors (folks who can't be by themselves) and they recently requested "rice pudding with raisins". I was familiar with homey desserts like bread pudding but didn't have a rice pudding recipe. I made this *almost* exactly as written (had some half and half to use up) and it came out so well! Creamy and thick and delicious. I doubled the recipe as I needed 10 "snack size" servings. I like it uses basic pantry ingredients and is pretty wholesome. I liked the tip from other readers, when adding the egg/sugar mixture, treat it as if you were making a custard; I added some of the mixture in the saucepan to the egg/sugar, whisking well; then returned that to the saucepan; continued cooking and stirring (but didn't boil) for a few minutes. Thank you for a great, "keeper" recipe!

Excellent just like mom use to make for me. I added extra cup of cooked rice, I like it creamy but not overly loose creamy. I also used 1c heavey cream and 1 cup of milk together and I reserved the 1/2 c of that mixture with it. I beat my egg in with the half cup of heavey cream/milk and very slowly poured it in to the hot pot of rice, heaveycream/milk in the pot I had cooked down. I added the sugar, raisins, and cinnamon. It turned out perfect exactly how I remembered it, when my sweet mom use to make it for me when I would come home to visit before she recently passed. Thanks for sharing. It is just like my mom use to make! Perfect!

My boyfriend loves this! I did add 1/2 cup milk into the egg and then I took a tablespoon of the hot rice mixture and stirred it into the egg before mixing it into the hot rice .Then I added the sugar, raisins ,vanilla,and butter. He likes it when the rice has some bite so I like to use supreme rice or jasmine rice. It has shorter grains more starch and it doesn't breakdown as much in the cooking.

It's quite good! I made it diabetic-friendly using Splenda, and reduced the amount to 1/4 cup (as I find it much sweeter than sugar, if substituted at a 1:1 ratio). I beat all the ingredients in the second step (milk, sugar, beaten egg) together first, then poured in gradually. I left out the raisins. Will make again! Thanks!

Very easy to make

I used 2% milk since it was all I had and it was still really good, so if thats your worry then I personally think its fine. I added cinnamon on top after.

Used brown raisins because I had them already. My grandmother used to make rice pudding with the brown ones. Think golden would be even better.

Delicious

It's so much easier than baking it in a water bath and it tastes just as good.

Awesome

I found it a bit too sweet so I'll reduce the sugar next time. Otherwise it was exactly what I've been craving!! Also, the recipe was super simple with only few basic ingredients.

I followed the recipe with 3 exceptions. I used an extra cup of rice,(I like it creamy, but not runny), I used only 1/4 cup of raw sugar, and I stirred the hot mixture into the remaining milk and sugar 1cup at a time then replaced in my pot to cook for 3 more minutes. Super easy and delicious.

Can’t believe this came from my kitchen.