Rice pudding

Rice pudding

Made  times
sassyoldlady 234

"rice pudding"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Cook first four ingredients stovetop 15-20 minutes on medium heat. Mix egg and 1/2 c milk, temper by adding a bit of the hot mix into it first, then add it back into the pot and cook 2 more minutes. Remove from heat and add butter, cinnamon, nutmeg, and vanilla. Sprinkle more cinnamon on top.
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So good and so easy! Perfect blend of flavors and sweetness. Served mine chilled with whipped cream. Thanks this is my new go-to recipe for rice pudding! Youre the best!

This was my first time making rice pudding from scratch, and it was delicious! I used leftover jasmine rice, and followed SHORECOOK suggestion of whisking the egg and milk together before adding...

CREAMY DELICIOUS! I used left-over rice to make this recipe. When adding the egg, I first mixed it with the 1/2 cup of milk and slowly added it to the pudding for fear of cooking the egg. Oth...