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Cinnamon Almond Rice Pudding

Submitted by: Almond Board of California
Provided by: Almond Board

Almond milk, basmati rice, and sliced California Almonds are used to make this creamy, nutty rice pudding.

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Rice Pudding With Dates

Submitted by: BMARYGREEN

Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.

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This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.

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Banana Rice Pudding

Submitted by: Ruth Ann Stelfox

THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its 'snowy' look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta

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Grandma's Baked Rice Pudding with Meringue

Submitted by: STACYEMT1

Creamy rice pudding is first baked, then topped with a layer of meringue and baked again, in this cherished family favorite.

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15-Minute Vanilla Rice Pudding

Submitted by: JELL-O

Ready in minutes, thick and creamy vanilla rice pudding is a treat all ages enjoy.

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No-Fuss Rice Pudding

Submitted by: Sheila Wilde

'This quick rice pudding is yummy and so easy to make!' says Sheila Wilde of Welling, Alberta. She uses her microwave to prepare the creamy, lightly spiced pudding that gets a hint of sweetness from raisins.

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Chocolate Rice Pudding

Submitted by: Dannielle Lalonde

Cooked rice is combined in a double boiler with milk, sugar, raisins, vanilla and cocoa to make this thick rice pudding.

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Canadian Maple Rice Pudding

Submitted by: Victoria

I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

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Old-Fashioned Rice Pudding

Submitted by: Laura German

I WAS fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts