Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Jennifer Korpak Bechtel
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

330 calories; 6.8 g total fat; 64 mg cholesterol; 237 mg sodium. 61.1 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (475)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2013
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! Read More
(201)

Most helpful critical review

Rating: 3 stars
07/19/2014
I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add a little at a time throughout the cooking until it is no longer bland as one cook mentioned. Sweet and salt is the best. No matter how much milk you add it can be cooked down to give you a very creamy product. Make sure you temper the egg by adding a bit of the hot mixture in the beaten egg until it comes closer to the hot pudding and whisk in a little at a time. Done this way, you will not end up with soup, but will spend more time cooking. Be patient. Read More
(133)
556 Ratings
  • 5 star values: 419
  • 4 star values: 111
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
09/07/2013
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! Read More
(201)
Rating: 5 stars
09/07/2013
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! Read More
(201)
Rating: 5 stars
11/11/2012
Substitute the regular milk for Condensed Milk, and this recipe will come out deliciously creamy. Read More
(152)
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Rating: 3 stars
07/19/2014
I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add a little at a time throughout the cooking until it is no longer bland as one cook mentioned. Sweet and salt is the best. No matter how much milk you add it can be cooked down to give you a very creamy product. Make sure you temper the egg by adding a bit of the hot mixture in the beaten egg until it comes closer to the hot pudding and whisk in a little at a time. Done this way, you will not end up with soup, but will spend more time cooking. Be patient. Read More
(133)
Rating: 5 stars
09/11/2012
OMG this was so good. I used half and half and put in cranberries because I didn't have raisins. So yummy. Will definitely add this to my day to day recipe box. Read More
(78)
Rating: 4 stars
09/12/2012
This recipe was pretty good but it was missing a key ingredient for sure: cinnamon! I also didn't use the butter and added a little more sugar. This is a wonderful breakfast especially around the holidays! Read More
(70)
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Rating: 5 stars
02/02/2014
I just made this, & the way I made it it came out great. Many of the reviewers commented that theirs came out on the runny side, so bearing that in mind I just used 1 C milk, & I had 2 2/3 cups of rice to start out w/. I didn't alter the other ingredients, just the milk & in ratio to the amount of rice I had to use. I was very pleased with the subsequent results, it tastes just like my regular rice pudding recipe, which is concocted over a double boiler. Will definitely make this again when I have leftover rice, which is actually pretty often. Thanks for sharing! Read More
(53)
Rating: 4 stars
06/26/2014
Very good - It reminds me of my mom's rice pudding - she could never give me her exact recipe. It does seem to be missing something - could be creamier? Yet - I've made this several times and am happy with how it turns out. Be careful when adding egg to the hot rice mixture -you need to temper the egg by adding a little bit of the hot liquid to the egg (and milk and sugar) and stir - and add more hot rice mixture and stir then add egg mixture to the rest of the rice and mix. This gently heats up the egg so you don't end up with scrambled egg in your rice pudding. Read More
(26)
Rating: 5 stars
01/14/2013
Super easy, and quite good. I added cinnamon, omitted rasins and rather than vanilla extract, I split and scraped a half vanilla bean into the mixture. I cooked it. I did not use milk and sugar, rather, I used sweetened condensed. Substituted half and half for the milk to be beaten with the egg. Oh, and i guess i forgot to put salt! I guess I didn't really follow this recipe! I just used it as more of a guideline! How can one go wrong with all these carbs and sugar? It tastes great. Read More
(24)
Rating: 5 stars
09/15/2013
First attempt at rice pudding......LOVE this recipe! I added cinnamon and deleted the raisins. Will absolutely make this again! Read More
(18)