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

Classic Minute® Rice Pudding

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"Here's our favorite and most requested rice pudding recipe! Everyone will want to taste this classic dessert with dinner!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Combine milk, rice, sugar, raisins and salt in 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. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Kitchen-Friendly View


  • Create flavorful new varieties of rice puddings by trying different types of dried fruits, such as dried cherries, chopped dried apricots, chopped dried pineapple or dried sweetened cranberries.

Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2014

I like the taste but I like more cinnamon, just a preference thing. it turned out creamy like it should. I used a 0 calorie sweetener. I can see eating some for dessert, snack, or even breakfast. Hot or cold. thanks, and Happy cooking!

Most Helpful Critical Review
Oct 07, 2014

good but did not thicken


19 Ratings

Mar 06, 2014

Absolutely wonderful!! Sorry Kozy Shack, this is much better, much cheaper & so easy & quick to make!! A family fave!!

Feb 10, 2014

Very delish! And was a snap to prepare. I used soy milk. Added a hint of vanilla instant pudding. And added cinnamon to the egg mixture. Enjoy!!!

Jan 29, 2015

This is so good! I have been trying for years to find a recipe that tastes like the rice puddings at the Greek restaurants and this is it! Only thing they do is garnish it with sprayed whipped cream and cinnamon. Rice pudding really is a formula recipe like baking. Follow this recipe verbatim. I used golden raisins, my preference, and 2% milk as my only minor deviations. Do not use non fat milk, artificial sweeteners, or regular rice, and expect this to turn out thick and creamy. I made sure not to boil it at the end, as stated, so it did not separate. It stayed pudding like with that suggestion. Unless one eats large desserts, I would say this is probably closer to 5 servings. This one is being saved in the recipe box, for future rice pudding cravings. ty

Oct 11, 2014

Love it! I can't stand raisins so I subbed with rough chopped walnuts. I followed the directions to a T, but ended up cooking the egg a tiny bit when I added it, BUT that's because I'm impatient and hungry and it smelled SOOOO good I NEEDED it! Sooner rather than later so... Yeah it's gone now. Taste like yum. ^-^

Jul 27, 2014

Easy to make, didn't use raisins, turned out great.

Jul 19, 2014

For a quick treat, this is very yummy!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 259 mg
  • 10%

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

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