Rice Pudding

Rice Pudding

65
CONI67 0

"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

3 h 40 m servings 484 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

65
  1. 76 Ratings

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Most helpful positive review

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

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.

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.

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, ...

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

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 go...

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 definat...

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 ma...

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 fo...

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 l...

I tried this recipe and it turned out wonderful! I did add more rice to make it thicker. It tasted just like my mom's without the baking. It was quick and easy and was a hit!! I plan on maki...