"My mom would always make this delicious, creamy rice pudding when we were kids. If a thicker rice is desired, increase rice to 1 1/4 cups and add another egg. Sprinkle with cinnamon." — John Pacheco
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1 1/2 quarts
uncooked white rice
I've made this recipe many times and always get compliments on it. I sometimes add a bit of vanilla too.
It didn't do anything for me. I was really grossed out by adding the egg once it was removed from the heat. It's just missing something. Some lemon peel maybe??
My mom use to make this but she never added vanilla. if you add lemon peels, it takes away the strong taste of the egg.
If you like rice pudding, this is the stuff you want! As you can see in my photo, I served it to company with strawberry and kiwi slices, garnished with mint. Delicious!
My va-vo used to make this classic dish almost the same way!
This was delicious! I followed the submitter's suggestion for thicker pudding so I used 3 eggs and 1 1/4 c rice. I was a little nervous that it still wasn't going to be thick or cook enough but the last 10-15 minutes it thickens quite a bit. Plus the egg thickens it as well. I added vanilla and sprinkled cinnamon on top when served. Mmm mmmm.
Very good my grandma use to make it
great option for me to use up some remaining sweet rice. the egg flavor was a little noticeable so i think next time i'll try adding a tiny bit of vanilla. also, i made the whole recipe for myself, so i have some cold pudding to deal with...will try to nuke it but i'm not sure if the egg will cook or not...but i ate a bowlful of this for dessert last nite!
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Sweet Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 45
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