Rice Pudding

Made  times
alnkathy 0

Creamy and delicious; great for sugar free lifestyle

Modified from: Rice Pudding

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 9 servings



  • Prep

  • Cook

  • Ready In

  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.Pour mixture into a 9x13 pan. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.
You might also like


My husband says it is the best rice pudding he has ever had. To suit our tastes I eliminated the raisins and cinnamon and used xylitol and stevia to replace the sugar. Yum!