Old Fashioned Creamy Rice Pudding Recipe - Allrecipes.com
Old Fashioned Creamy Rice Pudding Recipe
  • READY IN 30 mins

Old Fashioned Creamy Rice Pudding

Recipe by  

"Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2012

Substitute the regular milk for Condensed Milk, and this recipe will come out deliciously creamy.

 
Most Helpful Critical Review
Jan 08, 2014

Maybe it was the type of rice I used (parboiled) but we didn't like this much.

 
Sep 11, 2012

This recipe was pretty good but it was missing a key ingredient for sure: cinnamon! I also didn't use the butter and added a little more sugar. This is a wonderful breakfast especially around the holidays!

 
Sep 11, 2012

OMG this was so good. I used half and half and put in cranberries because I didn't have raisins. So yummy. Will definitely add this to my day to day recipe box.

 
Sep 07, 2013

This was delicious! No more Kozy Shack for my hubby's lunch...here's my few modifications...1 and 3/4 cup cold cooked Jasmine rice and I kept everything else the same. One thing I did that may help you..I mixed together the remaining 1/2 cup milk, the sugar and the egg together in a pourable mixing bowl. When the timing was right, I stirred the pudding with my right hand while slowly pouring the egg/milk/sugar mixture into the pudding with my left hand. I had no trouble with cooked egg pieces. Also, it only took about 10 minutes for the rice to get thick - don't cook it too long or it won't be creamy. I grated fresh nutmeg and cinnamon on top. Very good!

 
Jan 14, 2013

Super easy, and quite good. I added cinnamon, omitted rasins and rather than vanilla extract, I split and scraped a half vanilla bean into the mixture. I cooked it. I did not use milk and sugar, rather, I used sweetened condensed. Substituted half and half for the milk to be beaten with the egg. Oh, and i guess i forgot to put salt! I guess I didn't really follow this recipe! I just used it as more of a guideline! How can one go wrong with all these carbs and sugar? It tastes great.

 
Sep 15, 2013

First attempt at rice pudding......LOVE this recipe! I added cinnamon and deleted the raisins. Will absolutely make this again!

 
Feb 24, 2013

This is tasty for a quick rice pudding. I couldn't get mine to thicken up very well so I sprinkled in some instant vanilla pudding. Without it the pudding was very soupy. Good flavor. Sprinkled with cinnamon and topped with whipped cream. Yum.

 

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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 237 mg
  • 9%

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

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