Rice Pudding Recipe - Allrecipes.com
Rice Pudding Recipe
  • READY IN 3+ hrs

Rice Pudding

Recipe by  

"Rich, comforting dessert with chewy raisins and fragrant cinnamon. My mom used to make this all the time, everyone loved it. Very refreshing! Serve with fresh whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 pan Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    3 hrs 40 mins


  1. Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
  2. In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
  3. Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2004

I am VERY picky about finding the perfect rice pudding recipe. I've tried so many and I love this one. Absolutely delicious.

Most Helpful Critical Review
Jan 23, 2004

This recipe was a total disaster. I had so much milk and hardly any rice. How can adding 3/4 cup rice to 2 quarts of milk make rice pudding? I was very disappointed.

Jan 28, 2004

I too was trying a rice pudding recipe for the first time, and without looking at other recipes I decided to try this one as to the mostly good reviews. When I completed the pudding, my Fiance, who knows rice pudding, could not understand why the recipe calls for so MUCH milk compared to the measurements of the other ingrediants. We looked in recipe books such as "Joy of Cooking", and found other recipes of six servings, with 1 1/2 - 3 cups of milk, and seem to be baffled to the porportions of this recipe. In a dessert dish, this voids about 12 servings, an additional cup of rice, and maybe double the sugar, and it would be much improved. Hope this helps others :- )

Aug 16, 2006

I have been searching for the perfect rice pudding recipe for some time now and I must say that I believe I have found it. I prepared this recipe for my children, 3,2 and 8 months. They all gobbled it up like nothing I have ever seen. I loved it as well. I did change some things though; I used 1 cup of long grain rice, 1 cup of sugar, 1/2 cup of whole milk combined with the egg mixture, and 1 cup of raisins. It was excellent. I will definitely be making this again, and again...... Thank you for a wonderful recipe that took me back to my childhood!

Jun 20, 2003

i've never had rice pudding before, but my dad LOVES it. so i made it for him tonight. i cut the incredients in 1/2 but used 1 cup of sugar and 1 cup of raisens...it was a hit! i will definately make this pudding again! i topped it w/the fresh whipped cream as well and my dad loved it.

Jun 04, 2006

This was my first attempt at making rice pudding, and I have to agree that the amount of milk called for seems like way too much. Folling the directions exactly, it took me almost 2 hours to make, and it never set up. I now have a pan full of sweetened milk and a little bit of rice in my fridge. This would probably be very good if you use less milk, or a lot more rice.

Jun 03, 2006

If found this to be a very good recipe with several changes: 1. I steamed the rice first, using 1 1/2 cups of rice with 1 1/2 cups of water, then adding it to the boiling milk and simmering for 10 minutes. (I ended up steaming the rice in my first batch, scooping it out of the milk, after cooking it for more than an hour). 2. I used 1 cup of sugar and a little sprinkle or two of salt, because I like things very sweet. 3. I used 1 1/2 quarts (6 cups) of milk instead of two quarts.

Dec 10, 2003

This was my first try at Rice Pudding. It was a big hit at Christmas Dinner, with older people that know Rice Pudding. The only thing I changed was I added more rice, because that is the way I like it. Thanks for a great recipe!


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 271 mg
  • 11%

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

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