Classic Minute® Rice Pudding Recipe -
Classic Minute(R) Rice Pudding Recipe

Classic Minute® Rice Pudding

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"Try this easy and delicious warm, rich rice pudding made with Minute® Rice, egg, vanilla, milk and raisins."

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  1. Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
  2. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
  3. Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2009

This was excellent and I just made a few changes to make it extra creamy. My husband who doesn't normally like rice pudding loved it. (serving for 4) I used 2.5 cups of whole milk,.5 cups of heavy cream and 1.5 teaspoons of vanilla extract and topped it off with a sprinkle of cinnamon before serving it.

Most Helpful Critical Review
Mar 16, 2009

I was hoping for more of a creamy rice pudding and was a bit disappointed. I added some cinnamon and a sprinkle of nutmeg which helped with the flavor. Next time, I'll try a different rice pudding recipe.

Jan 04, 2008

This recipe is so easy and absolutely delicious! I used precooked white rice instead of Minute(R) Rice. I also substituted soy milk for regular milk since that was all I had on hand. I managed to find a can of evaporated milk too & used that as well since I wasn't too sure how using all soy milk would turn out. I know this doesn't sound very appealing but it actually turned out to be YUMMM-MMY! I will definitely use this recipe again.

Nov 09, 2007

This is the best, quickest, easiest Rice Pudding. I made this all the time for my first husband, lost the recipe, and now I have found it again. I will be making it more now.

Oct 01, 2010

Totally revamped this recipe...2.5 cups of milk, 1.5 cups of rice, .5 cups of sugar, and every thing the same. I put everything together including the eggs right up front, and stirred it rapidly until it came to a boil. Shut it down immediately and let sit on the stove covered for 10 minutes. Turned out fantastic! Creamy and not soupy at all

Jan 21, 2010

I just made this...YUMMY! I actually tweeked it a bit. I added cinnamon for one thing. I also doubled the batch. Instead of all milk, I used a can of evaporated milk and a can of sweetened condenced milk and then I used about 3 cups of skim milk. I put less sugar in it because of the condensed milk. It came out creamy and delicious with just right amount of sweetness for me.I will make this again for sure!

Apr 20, 2009

Yum! I just finished a small bowl of this and wanted to write a review before I went back for seconds. I have made another rice pudding recipe from this site and it was ok plus another recipe I have that makes the rice pudding in the's good but this was great. I followed everything exactly, noting that I used skim milk since that's all I ever keep on hand, and it was great. This is going to be my go-to rice pudding recipe from now on. Thanks a bunch!

Dec 07, 2007

I made this recipe because Minute Rice was all I had on hand. I doubled it b/c there are 5 of us. I used 4 cups heavy cream and 2 cups of whole milk. I also added about 1/2 tsp cinnamon to the beaten egg and vanilla, but other than that I followed the recipe exactly. If I had regular rice on hand, I would use it, because the Minute Rice is a tad chewy. Other than that the pudding is very good. Nice and thick, very creamy.


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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