Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding

2

"This creamy rice pudding made with coconut milk and a touch of cinnamon is a delicious update to the heart-warming original."
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Ingredients

45 m servings 299 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

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. In a saucepan over medium heat, combine water and rice and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.
  2. Add milk and sugar to cooked rice, stirring well. Return saucepan to stove. Cook over medium heat, stirring continuously, for 15 to 20 minutes or until very thick and creamy. If pudding is too thick, thin with a little more milk until desired consistency.
  3. Remove from heat and stir in vanilla extract or paste. Let rice pudding cool slightly before serving. If desired, sprinkle with ground cinnamon before serving.

Footnotes

  • Variations:
  • Almond: Add 1/2 to 1 tsp almond extract in place of the vanilla.
  • Raisin: Simply toss in a handful of raisins when first cooking the rice. This will plump them up nicely (or add in with the milk).
  • Cherry: Toss in a handful of plump dried pitted cherries.
  • Pumpkin: Stir in a little canned pumpkin puree with the milk. You'll want to add pumpkin pie spice too, or ground cinnamon, allspice and nutmeg to taste.
  • Chai Spice: Substitute unsweetened brewed chai tea as part of the milk-maybe 1/2 cup or so (or to taste). You can also add some additional ground spices for extra flavor.
  • Ginger: Stir a handful of finely chopped candied ginger in at the end of cooking (maybe a 1/4 cup or so).
  • By Julie Hasson

Reviews

2

Delicious! Next time I make it I'll try sweetened coconut milk.

Well, it was snowing outside and I wanted a comforting dessert and one to use up some ingredients I had sitting around. I made the version with dried cherries because I thought the pudding was a...