Rating: 4.48 stars
46 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1

My mom would always make this delicious, creamy rice pudding when we were kids. If a thicker rice is desired, increase rice to 1 1/4 cups and add another egg. Sprinkle with cinnamon.

Recipe Summary test

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.

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  • Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

Nutrition Facts

296 calories; protein 9.5g; carbohydrates 53.2g; fat 5g; cholesterol 61.1mg; sodium 93.2mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
01/07/2007
I've made this recipe many times and always get compliments on it. I sometimes add a bit of vanilla too. Read More
(38)

Most helpful critical review

Rating: 2 stars
03/27/2006
It didn't do anything for me. I was really grossed out by adding the egg once it was removed from the heat. It's just missing something. Some lemon peel maybe?? Read More
(1)
46 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/07/2007
I've made this recipe many times and always get compliments on it. I sometimes add a bit of vanilla too. Read More
(38)
Rating: 4 stars
09/05/2007
My mom use to make this but she never added vanilla. if you add lemon peels it takes away the strong taste of the egg. Read More
(31)
Rating: 5 stars
04/22/2005
If you like rice pudding this is the stuff you want! As you can see in my photo I served it to company with strawberry and kiwi slices garnished with mint. Delicious! Read More
(24)
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Rating: 5 stars
06/25/2008
This was delicious! I followed the submitter's suggestion for thicker pudding so I used 3 eggs and 1 1/4 c rice. I was a little nervous that it still wasn't going to be thick or cook enough but the last 10-15 minutes it thickens quite a bit. Plus the egg thickens it as well. I added vanilla and sprinkled cinnamon on top when served. Mmm mmmm. Read More
(12)
Rating: 5 stars
01/13/2008
My mom always added lemon rind to her arroz doce so I added the rind from one lemon to this recipe. Cut not grated. Remove the rind before placing the rice into the serving dishes. Bellisimo! Read More
(10)
Rating: 4 stars
11/13/2004
My va-vo used to make this classic dish almost the same way! Excellent! Read More
(10)
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Rating: 5 stars
09/05/2006
Very good my grandma use to make it Read More
(7)
Rating: 4 stars
11/23/2004
great option for me to use up some remaining sweet rice. the egg flavor was a little noticeable so i think next time i'll try adding a tiny bit of vanilla. also i made the whole recipe for myself so i have some cold pudding to deal with...will try to nuke it but i'm not sure if the egg will cook or not...but i ate a bowlful of this for dessert last nite! Read More
(7)
Rating: 4 stars
07/28/2009
I added a lemon peel just like mom used to and sprinkle of cinnamon on top too!! All the memories...ty for posting this! Read More
(6)
Rating: 2 stars
03/27/2006
It didn't do anything for me. I was really grossed out by adding the egg once it was removed from the heat. It's just missing something. Some lemon peel maybe?? Read More
(1)