Old Fashioned Creamy Rice Pudding

Old Fashioned Creamy Rice Pudding

95
Jennifer Korpak Bechtel 3

"Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding."
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Ingredients

30 m servings 330 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 237 mg
  • 9%

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. Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Reviews

95
  1. 102 Ratings

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Most helpful positive review

Substitute the regular milk for Condensed Milk, and this recipe will come out deliciously creamy.

Most helpful critical review

I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add...

Substitute the regular milk for Condensed Milk, and this recipe will come out deliciously creamy.

OMG this was so good. I used half and half and put in cranberries because I didn't have raisins. So yummy. Will definitely add this to my day to day recipe box.

This recipe was pretty good but it was missing a key ingredient for sure: cinnamon! I also didn't use the butter and added a little more sugar. This is a wonderful breakfast especially around th...

This was delicious! No more Kozy Shack for my hubby's lunch...here's my few modifications...1 and 3/4 cup cold cooked Jasmine rice and I kept everything else the same. One thing I did that may...

I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add...

I just made this, & the way I made it it came out great. Many of the reviewers commented that theirs came out on the runny side, so bearing that in mind I just used 1 C milk, & I had 2 2/3 cup...

Super easy, and quite good. I added cinnamon, omitted rasins and rather than vanilla extract, I split and scraped a half vanilla bean into the mixture. I cooked it. I did not use milk and sugar,...

First attempt at rice pudding......LOVE this recipe! I added cinnamon and deleted the raisins. Will absolutely make this again!

This is tasty for a quick rice pudding. I couldn't get mine to thicken up very well so I sprinkled in some instant vanilla pudding. Without it the pudding was very soupy. Good flavor. Sprinkled ...