Easy Creamy Rice Pudding Recipe - Allrecipes.com
Easy Creamy Rice Pudding Recipe
  • READY IN 35 mins

Easy Creamy Rice Pudding

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
May 27, 2014

Flavor was great. We ate it warm.

 
Most Helpful Critical Review
Oct 03, 2014

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.

 

7 Ratings

Mar 23, 2015

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

 
Feb 25, 2015

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 pudding. I like mine with coconut because that's how I grew up eating it. Other than that, I pretty much followed the rest of the recipe to the "T" and it came out fantastic. It's like the "arroz con leche" I grew up eating. Thank you! This is definitely a keeper!

 
Mar 08, 2015

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 exactly what I was looking for. Thank you for sharing this Reciepe. The only the thing I changed was I couldn't find short grain rice, so I used medium grain and it worked great. Thank you Pat

 
Jan 17, 2015

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). Also I doubled the amount of rice to 1 cup. It turned out great. Rich & creamy tasting.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 151 mg
  • 6%

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

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