Creamy Rice Pudding

I had a taste for a really good rice pudding, and this one is a keeper!!! I to added cinnamon,vanilla, and nutmeg, i also added a little more sugar! I added the salt to my boiling water that I cooked my rice in. Rice cooked without salt is hard to season. I will make this again. Thanks!!!!!!!

rice pudding is a tradition in my family...the men especially love it. i'm in the 4th generation of the family and this was my first attempt at making it on my own. it turned out marvelous!!! beats KozyShack brand all to bits...I doubled the recipe, used one pot, and added the vanilla and some cinnamon during the second milk addition. turned out super creamy and just sweet enough! I left out the raisins simply cuz I don't have any right now, but I will make it again and put them in! definitely will add this recipe to my collection of favorites. thanks!!

Wonderful recipe. My 3-year-old just loves it, and it turned out nice and creamy. I was skeptical, as I've always made rice pudding by cooking the rice in the milk, but it came out great-tasting, and the big bonus is that it's a great use for leftover rice! And it doesn't make too much. One warning--3/4 cup uncooked rice yields more than 1-1/2 cups cooked. I used only 1-1/2 cups cooked, and think that any more would've taken away the creaminess.

Simplicity in itself! I've never made rice pudding (or any other pudding before), but found myself craving it one day, so I got the easiest looking recipe and here we are! Now - I really abhor raisins so I left them out, and added half a teaspoon of cornstarch to thicken it up a bit since it needed to be a bit thicker. But, I believe taste is subjective so, take my word for it, an excellent recipe. (Oh, another thing, short-grained rice really makes a difference, at first I used long-grained and it just didn't taste right..the texture, etc.) ~Angela

I found this great recipe because I was looking for something to make using leftover Chinese take-out rice. I used 1-1/2 cups of the cooked, leftover rice and added 1/2 tsp. cinnamon. Absolutely delicious comfort food--and so quick and easy with the leftover rice that I think I'll always make it this way!

Perfection. Simple as that! Just like the genuine Mexican style rice pudding I'm used to. I did add a pinch of nutmeg and about a heaping 1/8 tsp of cinnamon though and used 1 cup half & half, 1 cup milk. I read some other reviews concerning the the egg but you probably don't want to add raw egg after the mixture has cooled since, of course, the egg will still be raw! Just mix the egg with the 1/2 cup of milk and let it sit at room temp while the rices cooks. Then add it slowly to the rice while stirring, this way you'll avoid getting any egg chunks but still cook the egg in the hot mixture. UPDATE:: I Made this again and decided to add about 1/4 cup sour cream! It is unfathomable that this recipe could be any better but the sour cream just sky rockets it's flavor!

Simple to make and awesome to eat! Why would anyone buy that junk from the supermarket that is just thickened goo with a few grains of rice floating around in it when, in under 45 minutes, you could be eating this?? Perfect in both flavor and texture, it's the ultimate comfort food. I used 1/2 cup Splenda (only because I'm diabetic)in place of the sugar, because 1/3 cup didn't give the requisite sweetness, and used dark raisins. Also added a dash of lemon extract, because that's how my mom made it, and the lemon points up the other ingredients. This is the first time I ever made rice pudding on the stove top (always baked it in the oven) and the texture is every bit as creamy. Much better when using a medium or short grain rice. However, if you only have long grain, increase the water in the initial cooking, i.e. with the 3/4 cup of dry rice, cook in 1-3/4 cup of water, and the rice will be less al dente, contributing to the soft creamy texture later on. You'll need to add a few minutes onto the initial cooking time in order for the additional water to be absorbed. Thank you for the easy, perfect recipe!

stop reading these reviews. just make the rice pudding!! it is the best ever!! (oh, add some cinnamon) YUM

Amazingly Good! Erica, You so Rock!!! I made this recipe just as written with no changes to the ingredients. It is so yummy and best of all, easy enough for even inexperienced cooks. Since I am an experienced cook I know all of the tricks of cooking the rice with the salt AND sugar in the water for the initial boiling period so it will all be absorbed into the rice. I used aproximately 1/3 of a cup of the warm liquid of the second boiling to temper the beaten eggs so as to not scramble them. And lastly, I just used one pan for the entire process to save on the clean-up. This is probably the best Rice Pudding recipe that I have ever tried, and believe me I have tried a bunch!

I made this with short brown whole grain rice and it left the pudding very chewy. Also, when I added the egg, it cooked very quickly and left chunks of white egg that had to be removed.

This is a great recipe! I have made it several times and have come up with these changes to suit our taste. We find it too sweet so I just use 1/4 cup of sugar. The last time I made it I accidently used only 1 cup of milk in the first stage instead of 1 1/2 cups....so had 1 cup to mix in with the egg. It turned out much better! Less gluggy and more creamy. I will do it that way from now on.

My fiance gave me my engagement ring yesterday. Later in the evening he asked if I knew how to make rice pudding, so I tried this recipe since it was simple and pretty quick. I added cinnamon and nutmeg and tempered the egg like others have suggested. When we sat down and ate our pudding, he got a euphoric look on his face and said, "Oh, if I had any doubts about marrying you, they are all gone now!" It's good enough to get someone to marry you...or at least convince him he's making a good decision. :)

This was absolutely delicious! For those who said they didn't get a creamy result, just try cooking the rice, milk, and sugar for a bit longer. I had to cook it for 30 minutes (rather than 15-20) before it became very creamy. Excellent recipe -- my entire family loved it.

Wonderful recipe Erica! I made a double portion because I love rice pudding. Used low fat milk, I added the rasins about 5 minutes before I added the eggs and rest of milk because I prefer softer rasins. Also HAD to add 1/2 teaspoon of cinnamon because without cinnamon it simply is not rice pudding! Of course it loses the pure white look of the original recipe but it is excellent! I thought I would have to watch the milk the whole 20 minutes... only in the beginning then it was great!

5/11/06---I used leftover white rice from chinese takeout. I will never throw any out, ever again....what a great way to use it up. I did add a bit of cinnamon & I didn't have any golden raisins so I used regular. Super easy to make but I made it in the afternoon & refrigerated until dessert...it gummed up a bit in the fridge. My husband, who was at work & hence didn't get to taste it warm, still loved it but I knew how much better it tastes when it is fresh. Don't get me wrong, it was still very good but it wasn't nearly as good as warm from the pan. UPDATE- 6/07/06---Made this again but I subbed chopped-up dried mangoes for raisins & added some ginger. I garnished w/ a small bed of brown sugar & then topped that w/ some chopped crystallized ginger. Wsa a wonderful dessert for Orange & Bourbon Salmon!

This was a very good rice pudding recipe. I doubled the batch and added about 1 tsp. cinnamon and 1/2 tsp. nutmeg, which added to the flavor but made the pudding a light brown color, so I'll probably just sprinkle the spices on the individual servings next time. The only change I would make in the recipe would be to use slightly less sugar, as the pudding did turn out pretty sweet. But it's still good as is, and was enjoyed by my family.

I have a serious weakness for Kozy Shack rice pudding. I have been searching for a rice pudding recipe that even comes close to Kozy Shack... and this one is pretty darned close! I found that all of the water had been absorbed after about 15 minutes, and then after adding the milk/sugar it only took about 12 min for the consistancy to get pretty creamy. It was still a bit runny at that point, and I poured some of the hot rice/milk mixture into the milk/egg mixture, to bring it up to a warm temp so the eggs wouldn't get scrambled. Then I added it back into the pot, and stirred constantly for 2 minutes as indicated, albeit on a very low temp, not med. I poured this into custard cups, and while the mixture was a little runny at first, it firmed up very nicely after about 15 minutes. I used whole milk, but imagine nonfat or lowfat would work too. I also used basmati rice, but since I know nothing of rice varieties, I don't know if there's a better alternative. I believe almond extract in place of vanilla would be wonderful. I didn't add raisins either, but not because I'm opposed to them, I just wanted plain unadulterated rice pudding. It was fantastic.

***Update to my review*** This pudding was nice and creamy while still warm, however as it cooled it became dry. After a night in the fridge, it was really dry. This might be because I used long grain rice, I'm not sure. So I dumped it back in a pan and added about 1/2 c. milk. Heated it up to a boil, added a couple tablespoons of sugar, then added another egg mixed with about 1/4 c. milk, tempered the egg mixture and then added to pan; cooked for 2 mins. stirring constantly. The pudding-to-rice ratio seems better now. So, if yours dries out, remember it can be "fixed"! Next time I make this recipe with long grain rice, I'll add 2 eggs, more sugar and up the milk at the end to 1-1/4 c.

Fabulous!!! I used Arborio Rice and it turned out really good.......I also used Vanilla Bean Paste instead of Vanilla Extract just to have the pretty little vanilla bean flecks. Will be making this again for sure!

I've never made rice pudding before, and for some reason I got a craving for it today so I made it on a whim. I just fiished and OMG YUM. Thank you so much for this recipe. it came out better than I'd hoped for my 1st attempt. I dont like raisins, so I followed another users example and omitted them, adding cinnamon and nutmeg. Delish. I will be making this again.

Absolutely delicious and very easy to make. Two suggestions... add a little more water and cook the rice longer (about 30 minutes instead of 20) unless you like very firm rice in your pudding.... be sure to temper the egg before you add it unless you like scrambled egg in your rice pudding.

This has to be the ultimate! My hubby loves rice pudding, but I've always made it as a baked custard, as did his family. Never again! I did, of course, make a couple of changes. I noticed right away it's basically vanilla pudding with rice and raisins, so... First, for those of you who are new to making pudding, start with room temp eggs. If you don't have time to set them out, place them in a bowl of really hot tap water for about 15 minutes. Room temp will help keep them from cooking improperly later. I did begin with all the milk- and I used half whole milk, half heavy cream. Yeah- but it's worth it- it's dessert, people! :) I also added 2/3 of the rice and raisins, just personal preference. I also doubled the eggs- like my vanilla pudding recipe. Just so you know it works fine. Remember, your cooking time begins with hot ingredients. And you MUST temper the eggs. This means to a bowl containing the beaten eggs, add s-l-o-w-l-y about 1/4 cup of your hot mixture, beating constantly. Then add the egg mix to your pan slowly beating constantly. This will prevent the "scrambled egg"problem. I also threw in some good cinnamon with the vanilla and butter. (sorry- didn't measure.) Next time I'll add the sugar half at a time and taste. Just a bit sweet for my taste, but still soooo good! Thanks so much, Erica and Erica's Mom!!

My first time making rice pudding. Could not have been better. I made two batches. One with skim milk, one with whole milk. They were both wonderful. The skim milk, I cooked longer, and added and extra 1/2 cup milk. My friends who ate this loved it!!

This rice pudding is addicting! I turned it into coconut rice pudding by cooking the rice in coconut milk rather than water, and I left out the raisins. This recipe is also great with soy or rice milk, but I think it's best with whole milk.

My family loves this stuff! I have been making this recipe for years and will be making it for years to come. Thanks!!

So good, I've made it twice this week once with raisins the other without, I use one can of evaporated milk and regular milk to equal out to the 2 cups plus extra so it's not so dry. but other than that, delicious. Evaporated milk makes it creamier.

This was an excellent recipe for creamy (aka stovetop) rice pudding. It was easy and exceptionally smooth. My wife prefers creamy to the custard style and this is my new favorite recipe for it.

This was so creamy and filling! The only reason this would be soupy would be if you did not let it simmer long enough. If you stir it too often it won't boil and there fore won't reduce into a delightful creamy dish!

I always add more raisins cause I love lots of them.... and the first time I made this recipe I added 1/2 tsp cinnamon as well, it was good. But WHOA....The second time I made this I used 1/2 cup coconut milk instead of the whole milk in the second stage and added 1/4 cup flaked coconut and 1 cup raisins - let soak in the egg mixture while cooking the milk and rice. OMG!! It came out sooooo darn yummy delish!!!! I had to make a second batch because I ate the whole first batch and didn't save any for anyone else. It did not last 2 minutes after serving, will have to double the recipe next time around!

WOW...is this good!! I only eaten rice pudding a few times and don't remember liking them, but this recipe has changed my mind! I made minute rice and let it cool slighty. I followed a reviewer's suggestion when adding the beaten egg to the last 1/2 cup of milk and the slightly cooled rice.Added a few dashes of nutmeg and cinnamon at the end. Good warm or cold! Will make again. *UPDATE* I made this a 2nd time and doubled it, however it did not set up, had to drain off the liquid. Hoping it was a "one time" thing, cause it was so good the first time.

This is hands-down the BEST rice pudding I've ever HAD. Beats Kozy Shack for sure. I added cinnamon and ginger to taste at the beginning, and whipped the egg almost to foaming... I also stirred the ENTIRE time to ensure a better, more creamy texture. Adding extra sugar and a bit more vanilla give it a better kick, especially since I went sans raisins. This gives it the flavor it needs to stand on it's own without the raisins. Everyone I served this to raved about it, and said it was even better than their mother's!

My husband was craving rice pudding and this recipe hit the spot. He loved it! I used regular raisins and cooked them with the rice so they'd be plump and juicy. This was also very easy to make.

What a great rice pudding! I tried to make it healthier using brown rice (increasing the cooking time of the rice) and it lost nothing in taste! My new favorite rice pudding recipe. Have tried with dried tart cherries instead of raisins and it gave a nice contrast.

With just a few changes, this recipe has become my ABSOLUTE favorite. (Without the changes, it is still fabulous!!) It is creamy in texture and not overly sweet. My family loves it. I substituted 1/2 cup heavy cream for 1/4 cup milk. Yes, there's a little more liquid going into the mixture, but the cream not only makes the pudding richer and more flavorful, but it helps the mixture set. I also omitted the butter and raisins. Using leftover rice from the previous night's dinner makes it a quicker process. A previous reviewer mentioned that her egg turned to scramble eggs. The fix for this is: after beating your egg, add a small amount of the hot rice mixture to it and mix immediately. This tempers the egg and will keep it from "curdling" once it hits the pot.

I have been looking for a rice pudding recipe of this caliber for years, and I have finally found it! This recipe finally duplicates (or betters) a recipe that competes with a (now closed) restaurant that served up the best rice putting I have ever tasted. I have come close to matching the restaurant’s recipe in the past, but “no cigar”. I now have the cigar! I made very few tweaks to this relatively simple recipe. I (as another reviewer mentioned) think it is very important to dissolve the sugar and salt in the boiling water BEFORE adding the raw rice to the boiling water. I also added 1/8 teaspoon of nutmeg (along with one scant teaspoon of vanilla extract) at the very end. My other seven rice putting recipes are now going in the trash. Thanks for sharing a great recipe!

Everytime we buy chinese food we have so much white rice left over. So I decided to use it the next day to make this scrumcious recipe. I just warmed the rice in the microwave and finished the recipe as written. We all love it! I is only enough for 4 people so double for more. Thanks for sharing your family recipe!!!!

Do NOT use leftover rice that has been cooked in salted water. You will end up with inedible rice pudding!

Great recipe! Thank you for sharing. I too added cinnamon and I left out the raisins. Like others, I planned ahead and cooked my rice in a larger pot to accommodate the milk after the rice cooked. Why wash two pots? Better for you than ice cream and just as creamy!

I am sorry but I must be the only person who does not like this rice pudding. I have been brought up on traditional English creamy rice pudding, cooked the old fashioned way in the oven. I have used the same recipe for years, and everyone I have cooked it for has always adored it, but thought I would try something different. The recipe is very quick and easy to follow, but the taste for me was not good. I have given this 2 stars as maybe I have been far too spoilt in the past to enjoy this!!

This is an AMAZING recipe! I put an Asian spin on mine though - I use Jasmine instead of plain rice and substitute coconut milk instead of plain. Yummy!!!

This is very good, but not great. Let me tell you how to make it outstanding. First off, double the recipe. Now instead of doing the two eggs, use three yolks instead. Use 1/2 & 1/2 instead of milk. After you add the rice to the milk mixture, throw in 3 cinnamon sticks. After pudding is done, let sit for a few hours. It will have set pretty thick. Add about another 1/2 cup of heavy cream warmed w/ about 2 Tbs of sugar. Mix well. Add about 15 marishino cherries halved. Finally, cover with some merangue and bake until light brown. UNBELIEVABLE!

I've eaten rice pudding for breakfast, lunch, and dinner. That's how good this recipe is! Definitely test the rice for tenderness before adding the sugar. You can add a little xtra milk if it thickens too much upon cooling. This recipe mulitplies well. Makes a great breakfast warm. The kids LOVE it, too. Erica, I could kiss you!

This really is good, old-fashioned tasting rice pudding. It reminded me of the rice pudding I had as a kid at the 'Horn&Hardart" restaurant chain here in New York before they went out of business. I tried for years to find a rice pudding that tasted like that one and this was the closest yet! Do use the short, arborio rice for this particular recipe and follow all the steps and the timing carefully. I made many batches and tried all different milks: Whole milk, 2%, and 1%, but when I used skim (nonfat) milk, it came out watery, so don't bother trying that. For a lower fat version, just use 1% milk and lite margarine and it will still come out creamy and nice. I also experimented and tried one batch with almond extract instead of the vanilla and it was creamy AND dreamy! LOL Play around with this recipe - it's a keeper!

My uncle is diabetic but loves rice pudding. I substituted the sugar with 3 packets of Sweet-n-Low. It was still sweet and there was no after-taste. Excellent!

I've been using this recipe for years.I leave out the raisins and sprinkle cinnamon and nutmeg over the top before serving. To prevent egg from cooking I beat the egg into the remaining 1/2 cup of milk before adding it and whisk quickly into boiling rice mixture. The finished pudding has a very smooth and creamy consistency.You can use almost any rice, I use jasmine rice, but any leftover rice works well. I revised the recipe to change the pudding/rice ratio to make it creamier. I used 2c cooked rice, and doubled everything for the custard recipe. I am really happy with the result.

My dad is a retired sous chef and has a very similar recipe to this that he has made for years. One suggestion is to rinse your rice several times though, you will find that your pudding will be much more whiter.

It is fantastic with the ratios as written, but the technique needed some tweaking. If you can, use short-grain rice; the texture will be even creamier, and you could probably omit the egg entirely if you wanted to. First, add the salt to the rice as it's cooking the first time. Second, add the vanilla (or scrape out a vanilla bean) and spice if you're using it, such as a cinnamon stick or even just plain ground cinnamon, to the rice with the milk; the rice will soak up the flavor. Third, temper the beaten egg and milk with little bits of hot rice mixture until it's about half and half, THEN add it to the pudding. Fourth, add the sugar with the egg, not before. Also, if you're adding raisins, try soaking them in hot water before adding them; otherwise they will soak up any remaining liquid. The butter really isn't necessary, but if you're going for rich it doesn't hurt it a bit! Thanks for offering this recipe up, Erica.

I'm not a big fan of rice pudding, but this was definately a very good one. So good, in fact, that I made two batches: One with dried cranberries and 1/2t cinnamon for me, and one this way with raisins and no cinnamon for the family. In our taste test, we decided both versions were very yummy. By the way, this raisin version I cut the sugar down by 1T, but the cranberry one needed the full 1/3 cup.Thanks Erica. Great Job!

Yummy!!! I had some leftover rice and this is the perfect way to use it up. Basically you can ignore it on the stove tope for 15 minutes because you really only need to pay attention the last 2 minutes when you add the egg and milk. This would be perfect to make while finishing up your dinner. When dinner is over your dessert would be ready. Thanks, Erica for such a simple, fast and tastey recipe!

This recipe was awesome. It tastes great and is very easy to work with. At first I was reluctant to try this recipe because it recommends med-short grain rice for maximum creaminess and I didn't want to buy new rice when I have a lot of long grain at home. So what I did was dump left over long grain rice into a food processor and processed it for a few seconds. Voila!!! short-med grain rice. To avoid cooked egg in pudding, I poured 1/2 cup milk into the beaten egg, so to dilute the egg. I also took other raters advice and added few scoops of the hot pudding from pot into the egg mixture and then poured the whole mixture back into the pudding mixture in the pot. Next time, will try adding coconut milk and dried mangos for a different flavor.

Very tasty! I added a touch of cinnamon. Great use of left over rice from a take-out Chinese food meal.

Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.

wow, wow, wow. My mom has this old Betty Crocker recipe that I have never seen outdone ... until I made this one! This recipe is to die for!!

My mother used to make rice puddings and tapioca when I was growing up, so I found eating this to be very nostalgic. I am very pleased with this recipe.

Great recipe to use up that leftover steamed rice from Chinese take-out.

This is AWESOME!!! Oh My God this is soo good!! I added 1/4 tsp of nutmeg and 1 tsp of cinnamon and it is to DIE for!! LOVE IT!! Will make it again no question! Tastes like a cold winter night inside by the fireplace (if there is such a flavour)

I made this Rice Pudding and served it to my Husband Cold. He is Mexican and said it is better than his Mama's Arroz Con Leche. My Little Girl Thought I bought it at the Mexican Store in the Cup, I used Canella(spanish bark Cinnamon whole)and followed the Directions closely. IT IS GREAT, Per previous comments about sugar timming if you read carefully it says combine Sugar with COOKED Rice.

Used evaporated milk and omg... it was soooo good and super easy to make!!!! Thank you for sharing!

This is the best rice pudding. Took longer to thicken then 20 minutes though. Very, creamy. 5 stars.

When I made up this recipe I used Uncle Bens Instant Long Grain Rice, I believe that made an affect why it did not thicken, since it did not thicked I took about 1/4 cup flour and some water and made a past from it to pour in to thicken it, overall when it was finished it was a very tasty recipe and I would deffinently make it, so if you have trouble thickening yours try the flour and water, worked really great for me, but don't pour it in all at once as it may thicken to much and you don't want that.

My first time ever making a rice pudding, and I LOVE LOVE LOVE it! The pudding came out better than I even thought I could make!

I have never had rice pudding nor do I ever recall seeing what rice pudding is supposed to look like, but I tried this recipe because my boyfriend loves it and everyone raved about this particular dessert. Well, he didn't like it at all! I added another 1/4 cup of sugar because I like desserts to be sweet. He thought it still wasn't sweet enough. Because I have never had rice pudding before, I didn't know what the consistency should look like or taste like. I tried it when it was still warm and I thought it tasted pretty good, withthe cinnamon and nutmeg sprinkled on it, although it could have been sweeter. As it cooled it became too "gummy" according to my boyfriend upon which I promptly threw it in the trash. I will have to try something different next time. Sorry!

Yummy and so easy! I only had 2% milk on hand and I left out the raisins. I added a pinch of cinnamon at the end. Came out great!

IF I COULD GIVE THIS LESS I WOULD! I DONT UNDERSTAND WHY IT HAS SUCH HIGH RATINGS! ... TRUST ME, YOU WILL HAVE TO DOCTOR THIS UP!!!! AS EVERYONE HAS!!! WHY RATE THE ORIGINAL GOOD WHEN ITS NOT GOOD?!?!?!?! VERT BLAND V~E~R~Y.

Excellent, old fashioned rice pudding, creamy, and smooth. I used short grain arborio rice. Definately will make it again.

Since I like mexican food so much I thought I would give this recipe a try bein it's "rice" and all. I didn't like it. Not for desert at least. It's not a bad breakfast food. I ate the leftovers the next morning. It takes too long though to be cooking for a weekday breakfast. And if I'm going to take this kind of time for a weekend breakfast it sure won't be rice pudding. I will not make this one again.

Yummy! It took about 25 minutes for the rice, sugar, and milk mixture to get thick and creamy. I used brown rice instead of white and it was really good.

I have made this recipe several times with different variations, including berries, spices, Splenda instead of sugar, etc. It always turns out great. I have found that mixing the egg and tempering the egg mixture will help prevent scrambling of the egg. However, my best advice for preventing scrambled egg in your pudding is to use egg substitute instead of a real egg, mix it with the milk, then prior to adding to the pudding, stir the egg/milk mixture with the hot spoon that you have been using to stir the pudding while it is cooking. While adding the egg mixture, pour very slowly and stir the pudding constantly while pouring. This combination of easy steps has always resulted in a very creamy, very thick pudding without any bits of scrambled egg.

This recipe is to die for. I added a little more milk, omitted the butter and added a dash of amaretto liqueur. Yum! thanks for the recipe!

I made this recipe for a friend but was disappointed. It tasted like creamed rice. I also put it in the fridge and it dried out. Did anyone else have this problem? I can't figure out what I did wrong, help.

this is the best rice pudding i've ever had. i'm enjoying it as a write this review. it's amazing that something so tasty can result from few ingredients and little time. i incorporated the suggestions of others: substituted half and half for part of the milk (used about half cup), doubled the vanilla (i actually used leftover vanilla bean from another recipe), decreased the sugar by half, and tempered the egg before adding it to the recipe (stirred a bit of the hot mixture into the egg, then poured the entire mixture into the pan)to avoid scrambling the eggs. thank you for sharing this recipe!

Yummy! I made this *almost* exactly as written, using arborio rice to make the pudding as creamy as possible. I did let the egg rise to room temp, and mixed it into the remaining milk to prevent the eggs from scrambling. Couldn't find the nutmeg, so I sprinkled a little pumpkin pie spice over the top after I removed the pudding from the stove. This was so much better than baked rice pudding, and I even made it with skim milk! Excellent!

I've been looking for a great rice pudding recipe forever. I found it! Most are either too sweet, too dry, etc. This recipe is perfect in taste and texture. Thank you Erica for sharing. Sandie

Very creamy and sweet. Excellent! The only changes that I made are that I used two cups of cooked long grain white rice (I like my pudding a bit on the thick side), and increased the vanilla extract to one teaspoon. In addition, I cooked the rice/milk/sugar mixture closer to one half hour on a medium-low heat rather then 15 - 20 minutes on medium heat. This is a keeper for me!

So sorry for the 1 star (I've never given a recipe 1 star here on AR!)...this pudding just never thickened up! I read all of the 'most helpful' reviews & applied their advice. Even after 3 days in the fridge, it never got any thicker (and I did increase the cooking time)...but it did smell great while cooking.

This recipe is fantastic. I used brown rice instead of white, and brown sugar Splenda instead of the white sugar, and also added cinnamon. This is the best rice pudding I've ever had.

This is a great recipe. I have made it at least 30 times! My only suggestion to people making it for the first time is to measure exactly (although some times I do add more sugar when my sweet tooth demands it) and I have noticed different brands rice can change the cook time, quantity, and overall consistency. Make sure the rice is cooked completely, and add more water if necessary before preceding and the end product is incredible!

Taste just like it did when I was a little kid. Great recipe! A little advice if you are multiplying the recipe; cook on medium heat for about 5 minutes longer, just to make it a little thicker (if you like it that way) I also added some nutmeg and cinnamon to my pudding on the stove and it tasted exquisite. Great Job whoever put this up and have fun : )

Thanks Erica! My husband is a lover of rice pudding so I decided to give this quick recipe a try. He loved it! I ommitted the raisins (not a raisin lover) and had to add a bit more milk than stated. He ate it warm then devoured the leftovers cold. A great quick and easy recipe!

This Rice Pudding is the best I have tasted since my grandmother made .....Very Creamy....very easy to make....Thanks for sharing!

Had rated this earlier and did not include that we used soy Silk w/ Vanilla the with great success. Made it for company with 2% milk and it was a disaster! So, for those who don't do dairy, soy milk works great too. When chilled it does thicken quite a bit, but can be restored to orignial consistency with some added milk.

this was really good. we dont like raisins so we put some cinnamon at the end to give it a little extra something.

Wow, that is some good rice pudding! I used leftover sushi rice and I will never throw out leftover rice again. Creamy, sweet and wonderful. Perfect warm or cold, I will be making this again and again. Thanks for the recipe! Barb in Vancouver Canada

Amazing!!!! I also used skim milk because that is all we had, and it still turned out wonderful. The next time I made it, I added less butter, and I was not able to tell the difference. This is now our regular dessert since is so low in fat when made this way. Thanks Erica! This is the best!

I love rice pudding! This recipe is wonderful as it stands..although I do prefer to add a little more vanilla than what is called for and omit the raisins. This time around I used quinoa and almond milk, instead of rice and regular milk. I omitted the raisins, added extra vanilla and used a heart healthy butter spread. Sweet, nutty and a bit healthier...

Great recipe. An easy go-to for leftover rice. Very comforting on a cold winter night. My only complaint was that I found it a little too sweet which kind of overpowered the sweet of the golden rasins (admittedly this could be from using reduced fat milk, which has extra sugar additives than whole). On my second batch I doubled everything but the sugar, added a pinch of fresh nutmeg (I love cinnamon and nutmeg) and it was absolutely PERFECT!

Very easy and creamy. Stirring in the egg works best in a single batch, but my double batch came out nicely as well. Great way to use up leftover chinese white rice. Added more sugar to suit my pop's tastes....the bowl was gone by morning!

Perfect. I used leftover Forbidden Rice (black). I did not think I needed to termper the egg/ milk mixture but I should have (add some of the hot rice mixture to the egg/milk mixture before adding the last milk/egg to the pot. (I had to pick out a few bits of scrambled eggs). I plan to post a picture of this beautiful purple pudding.

This is the best rice pudding that I have ever made, and I have tried quite a few recipes! I triple it (otherwise my father eats most all of it within the first day!), use slightly less sugar, and add about 3/4 tsp each of cinnamon and nutmeg when you add the sugar. Just make sure that if you make a larger yield you take into account that the instructions that appear on the site are still for 4 servings and you need to increase those as well. YUMMY! ALSO, I don't add raisins and you can use any kind of milk, even skim, and it tastes just as great! And, I don't mind using long grain rice as it gives a texture to the pudding, but med. and short make it creamier!

This recipe was very good. I really don't undersand why it was not made to utalize all the rice you make. Did I read it wrong? I adjusted the milk, egg, sugar, and salt so that I wouldn't have any rice left over and it turned out yummy. I also added cinnamon sticks, real vanilla beans, and a few cardamom pods in with the milk. I love jasmine rice so that's what I used and it seemed to work well with the recipe.

As a former restaurant chef this is the easiest preparation I have ever made and my kids love it

Delicious and very easy recipe. I have always made baked rice pudding, but it takes a long time in the oven. I made this and just placed it under the broiler for a few minutes until it developed the nice golden brown skin that my family loves. I will be making this often!

While the pudding tastes good, once you get it done the right way, I don't think that these directions are correct as written. First, it never says whether you're supposed to cover the pot or not in step two. When uncovered and cooked on medium heat, it never got thick enough. When I tried it covered, the bottom of my pot burned even with very frequent stirring. In the end, I found that I had to simmer it with the cover on in order to get it not burn and to be thick enough.

My first time making rice pudding and it was a huge success! I made it with almond milk instead of regular milk and I found the pudding to be very sweet. Next time I will try omitting some of the sugar.

This was really tasty and easy. I used left over brown rice and it worked fine. I also used currents and a dried berry medley instead of raisins, since it's what I had on hand. I did have trouble with it thickening at first but once I cranked up the heat a bit, it was fine. If you're having the same problem getting it thick and creamy, make sure the mixture is boiling, and then let it cook for 15-20 minutes.

So yummy! I made this recipe as stated and would probably cut down on the sugar a it next time, but over all creamy and good. It's wonderful comfort food.

Pretty good. Rich and creamy. Next time I'll try dried apricots instead of raisins.

I guess I have never had true rice pudding, because ours never had eggs in it when I was a kid. I didn't much care for the egg in this recipe. Next time, I'll just leave it out and it's perfect. I like mine a little on the sweet side, so i think the amount of sugar was perfect. I added half to begin with, per other reviews suggestion, and ended up using the full amount. I also used pre-cooked cold rice--the key being to cook the rice with the milk for about 15 min before adding the sugar. (It's supposed to be hot before you add the sugar.) This worked perfectly and it was a beautiful texture I've never had with my previous attempts.

I did not like this recipe at all. It definitely needed more milk and I did not like the taste of the egg in it. I would definitely use at least 3 more cups of milk and omit the egg.