Rating: 3.88 stars
105 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 14

Rich, comforting dessert with chewy raisins and fragrant cinnamon. My mom used to make this all the time, everyone loved it. Very refreshing! Serve with fresh whipped cream.

Recipe Summary test

prep:
10 mins
cook:
30 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
6
Yield:
1 - 9x13 pan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.

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  • In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.

  • Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.

Nutrition Facts

483 calories; protein 17.8g; carbohydrates 68g; fat 16.7g; cholesterol 147mg; sodium 271mg. Full Nutrition
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Reviews (109)

Most helpful positive review

Rating: 5 stars
01/24/2004
I am VERY picky about finding the perfect rice pudding recipe. I've tried so many and I love this one. Absolutely delicious. Read More
(52)

Most helpful critical review

Rating: 1 stars
01/24/2004
This recipe was a total disaster. I had so much milk and hardly any rice. How can adding 3/4 cup rice to 2 quarts of milk make rice pudding? I was very disappointed. Read More
(81)
105 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 14
Rating: 1 stars
01/23/2004
This recipe was a total disaster. I had so much milk and hardly any rice. How can adding 3/4 cup rice to 2 quarts of milk make rice pudding? I was very disappointed. Read More
(81)
Rating: 3 stars
01/28/2004
I too was trying a rice pudding recipe for the first time, and without looking at other recipes I decided to try this one as to the mostly good reviews. When I completed the pudding, my Fiance, who knows rice pudding, could not understand why the recipe calls for so MUCH milk compared to the measurements of the other ingrediants. We looked in recipe books such as "Joy of Cooking", and found other recipes of six servings, with 1 1/2 - 3 cups of milk, and seem to be baffled to the porportions of this recipe. In a dessert dish, this voids about 12 servings, an additional cup of rice, and maybe double the sugar, and it would be much improved. Hope this helps others :- ) Read More
(60)
Rating: 5 stars
01/23/2004
I am VERY picky about finding the perfect rice pudding recipe. I've tried so many and I love this one. Absolutely delicious. Read More
(52)
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Rating: 5 stars
08/16/2006
I have been searching for the perfect rice pudding recipe for some time now and I must say that I believe I have found it. I prepared this recipe for my children 3 2 and 8 months. They all gobbled it up like nothing I have ever seen. I loved it as well. I did change some things though; I used 1 cup of long grain rice 1 cup of sugar 1/2 cup of whole milk combined with the egg mixture and 1 cup of raisins. It was excellent. I will definitely be making this again and again...... Thank you for a wonderful recipe that took me back to my childhood! Read More
(26)
Rating: 4 stars
06/20/2003
i've never had rice pudding before but my dad LOVES it. so i made it for him tonight. i cut the incredients in 1/2 but used 1 cup of sugar and 1 cup of raisens...it was a hit! i will definately make this pudding again! i topped it w/the fresh whipped cream as well and my dad loved it. Read More
(20)
Rating: 2 stars
06/04/2006
This was my first attempt at making rice pudding and I have to agree that the amount of milk called for seems like way too much. Folling the directions exactly it took me almost 2 hours to make and it never set up. I now have a pan full of sweetened milk and a little bit of rice in my fridge. This would probably be very good if you use less milk or a lot more rice. Read More
(18)
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Rating: 4 stars
06/03/2006
If found this to be a very good recipe with several changes: 1. I steamed the rice first using 1 1/2 cups of rice with 1 1/2 cups of water then adding it to the boiling milk and simmering for 10 minutes. (I ended up steaming the rice in my first batch scooping it out of the milk after cooking it for more than an hour). 2. I used 1 cup of sugar and a little sprinkle or two of salt because I like things very sweet. 3. I used 1 1/2 quarts (6 cups) of milk instead of two quarts. Read More
(14)
Rating: 5 stars
12/10/2003
This was my first try at Rice Pudding. It was a big hit at Christmas Dinner with older people that know Rice Pudding. The only thing I changed was I added more rice because that is the way I like it. Thanks for a great recipe! Read More
(10)
Rating: 5 stars
12/10/2003
I tried this recipe and it turned out wonderful! I did add more rice to make it thicker. It tasted just like my mom's without the baking. It was quick and easy and was a hit!! I plan on making it again and again.... Read More
(8)