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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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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.
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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
Jul 18, 2014

I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add a little at a time throughout the cooking until it is no longer bland as one cook mentioned. Sweet and salt is the best. No matter how much milk you add it can be cooked down to give you a very creamy product. Make sure you temper the egg by adding a bit of the hot mixture in the beaten egg until it comes closer to the hot pudding and whisk in a little at a time. Done this way, you will not end up with soup, but will spend more time cooking. Be patient.

 
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 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 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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