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Easy Creamy Rice Pudding

"The short grain rice and cream give this rice pudding a touch of elegance and it's so quick and easy to make – comfort food at its best!"
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Ingredients

35 m servings 157 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. In heavy saucepan, bring milk, cream, rice, sugar, cinnamon and salt to simmer over medium heat, stirring often.
  2. Reduce heat to low; cover and simmer, stirring occasionally, for 20 min. Stir in raisins (if using). Cover and simmer, stirring occasionally, for 5 min longer or until rice is very tender. Stir in vanilla extract. Serve warm or cold.

Footnotes

  • This pudding thickens upon cooling. Add more cream or milk when serving to thin, if desired.

Nutrition Facts


Per Serving: 157 calories; 2.3 g fat; 28.9 g carbohydrates; 4.7 g protein; 9 mg cholesterol; 144 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Flavor was great. We ate it warm.

Most helpful critical review

I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.

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I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.

Flavor was great. We ate it warm.

I only had cocnut milk and sushi rice, but it is hrad not to make this come out right!!! Simply delicious!!!!!

I tried this recipe last night adnd it was great. I'm from CT. And now live in TN. I have been looking for a recipe since I've moved here that tasted like what we had back home and this is ex...

I didn't have short grain rice so I used long grain. I also didn't have any cream so I substituted 1 cup coconut milk. I think the key is to use whole milk. This makes for a richer, thicker pudd...

When I wanted to make this rice pudding I had no milk or cream so I substituted with 11 tablespoons of skim milk powder, 2 3/4 cups water, & a 300 ml tin of evaporated skim milk ( Eagle Brand). ...