Creamy Rice Pudding

Creamy Rice Pudding

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"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
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45 m servings 366 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 8.8 g
  • 18%
  • 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.


  • Prep

  • Cook

  • Ready In

  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.


  • Cook's Note:
  • This recipe may also be made using Splenda(R) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.


  1. 4417 Ratings

Most helpful positive review

The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe sh...

Most helpful critical review

I made this with short brown whole grain rice and it left the pudding very chewy. Also, when I added the egg, it cooked very quickly and left chunks of white egg that had to be removed.

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The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe sh...

My daughter found this recipe on the site and decided to make it last night. Erica, I wish I could give this more than five stars because it was incredible! My dad worked for Tuscan Dairy for fi...

Very easy. The first time I made this recipe I made it with long grain rice (not knowing the difference between long, med, and short) and half and half. Second time I made it with medium grain r...

Erica is my new hero! This is, without a doubt, the BEST and EASIEST rice pudding recipe I have ever made. I followed the suggestions of others and used medium grain rice and half the sugar call...

I had a taste for a really good rice pudding, and this one is a keeper!!! I to added cinnamon,vanilla, and nutmeg, i also added a little more sugar! I added the salt to my boiling water that I c...

Quick, easy and scrumptious! I’m not quite sure why the instructions call for the use of two saucepans, though. I just continued to use the same one the rice was cooked in. Couldn’t have been ea...

This was absolutely delicious! I never made homemade rice pudding before, but I had all the ingredients and some left over rice. First of all, I buttered my rice when it was cooking in step 1....

Wonderful recipe. My 3-year-old just loves it, and it turned out nice and creamy. I was skeptical, as I've always made rice pudding by cooking the rice in the milk, but it came out great-tasti...

rice pudding is a tradition in my family...the men especially love it. i'm in the 4th generation of the family and this was my first attempt at making it on my own. it turned out marvelous!!! ...

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