Quick and Easy Rice Pudding

Sara P

"Using instant rice means this recipe takes less time than traditional rice pudding, without sacrificing taste. My grandma used to make it regularly because it was a lower-sugar dessert that my diabetic grandfather could eat."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. In a 2-quart saucepan, combine milk, rice, sugar, butter, vanilla, cinnamon, nutmeg, salt, and raisins (if desired). Bring to a boil
  2. Reduce heat to low and simmer, covered, for 20 minutes. Stir frequently.
  3. Beat together egg and 2 T milk. Add to hot rice mixture, stirring rapidly.
  4. Remove pan from heat and allow to cool. Leaving the lid on helps prevent a "skin" from forming on top of the pudding.


Read all reviews 0

Other stories that may interest you