STREAMING NOW: Feast with Friends

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Delicious thick, rich and creamy rice pudding without the fuss of a water bath. Enjoy! For a nice variation I sometimes like to add half a teaspoon of rose water, a couple dashes of ground cardamom, and a slice of fresh lemon that's cooked along with the rice--wonderful! Note: Evaporated milk (diluted with an equal amount of water) makes a lovely substitute for the regular milk or half-and-half cream.”

Ingredients Nutrition


  1. In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
  2. Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
  3. Whisk in the vanilla, cinnamon and nutmeg.
  4. Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
  5. Refrigerate any leftovers.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a