Fast Rice Pudding Recipe -
Fast Rice Pudding Recipe
  • READY IN 15 mins

Fast Rice Pudding

Recipe by  

"This is a simple and fast way to enjoy rice pudding."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2007

I was amazed by how good this was. I cooked it for 7 minutes and was disappointed because it was so thin, but at 8 minutes it really started to thicken up and I ended up cooking it for about 10-11 minutes. I served it warm in wine glasses with a dollop of whipped cream. It made 5 servings for me. Everyone loved it and it's such an easy way to use cooked rice. Thank you so much for this recipe, I will be making this again often.

Most Helpful Critical Review
Apr 02, 2008

This was a clever recipe but it will need some adjusting for my tastes. I thought it was too sticky and much too sweet.

Jan 04, 2008

I have finally found a recipe for rice pudding that I like as much as store bought. I made 2 batches and I like the one I created a little better. From my second batch I deleted the cinnamon and added 1 tsp vanilla. When you serve the pudding you can sprinkle with cinnamon. This is the best recipe for rice pudding... so easy!!!!

Jul 24, 2008

I had a craving for rice pudding but didn't have the time to do it the "old-fashioned" way, so this recipe came in handy. I wasn't going for the best tasting rice pudding ever, more for a quick, easy, close to tasting perfect type. :) I made a few changes to the recipe. Instead of using evaporated milk which grosses me out, I replaced it with 1 1/2 cups coconut milk, and 1/2 cup regular milk. I only added 1/4 c of sugar so it didn't over power the hint of coconut. I added two eggs and a tsp of real vanilla extract. All in all it came out perfectly and it's a great way to get rid of left over rice.

Feb 11, 2008

This recipe is great! My cuban grandmother taught me the same way only she does not use sugar, instead she uses condensed milk and a little piece of orange peel it comes out great try it! but your idea was great!

Nov 10, 2008

Wow!!! This was a fantastic recipe of one of my all time favorite desserts. I kicked up the flavor, by adding 1/2 tsp. vanilla & 1/8 tsp. grated nutmeg. Thanks for bringing back a favorite.

Nov 19, 2007

It was very easy and quick I like recipes like this. The only thing I changed was I used cinnamon sticks instead. Love this recipe. Great for left overs.

Jan 18, 2008

This was very good! Quick and easy too. A great way to use leftover rice. Be careful not to let it scorch.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 76.2 g
  • 25%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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