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My review
Creamy Rice Pudding
Erica G.
"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
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Ingredients
45 m servings 366 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Footnotes
- Cook's Note:
- This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
Nutrition Facts
Per Serving: 366 calories; 6.9 g fat; 67.6 g carbohydrates; 8.8 g protein; 64 mg cholesterol; 237 mg sodium. Full nutrition
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Reviews
Read all reviews 40755074 Ratings
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Most helpful positive review
2/16/2002
The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe sh...
Most helpful critical review
8/22/2002
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.
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2/16/2002
The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe sh...
1/25/2003
My daughter found this recipe on the site and decided to make it last night. Erica, I wish I could give this more than five stars because it was incredible! My dad worked for Tuscan Dairy for fi...
12/15/2003
Very easy. The first time I made this recipe I made it with long grain rice (not knowing the difference between long, med, and short) and half and half. Second time I made it with medium grain r...
2/18/2007
Erica is my new hero! This is, without a doubt, the BEST and EASIEST rice pudding recipe I have ever made. I followed the suggestions of others and used medium grain rice and half the sugar call...
2/21/2003
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 c...
8/16/2002
Quick, easy and scrumptious! I’m not quite sure why the instructions call for the use of two saucepans, though. I just continued to use the same one the rice was cooked in. Couldn’t have been ea...
3/26/2006
This was absolutely delicious! I never made homemade rice pudding before, but I had all the ingredients and some left over rice. First of all, I buttered my rice when it was cooking in step 1....
6/1/2001
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-tasti...