Community Pick
Yummy Creamy Rice Pudding
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3⁄4 cup uncooked white rice (for creamier pudding use short or medium grain rice)
- 2 cups milk, divided
- 1⁄3 cup white sugar
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 2⁄3 cup raisins
- 1 tablespoon butter
- vanilla
directions
- In a medium saucepan, bring 1 1/2 cups water to a boil.
- Add rice and stir.
- Reduce heat,cover and simmer for 20 minutes.
- In another saucepan, combine the cooked rice, with 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.
- Serve warm.
Questions & Replies
Reviews
-
WOW.. this was great! When I initially boil the rice, I throw in a cinnamon stick and cook it with the rice. I prefer my pudding a little more creamier and sweeter, so I used 3/4 cup of sugar and 2 cups of milk initially and 1 more cup of milk when i added the egg. I also let the pudding cook for an additional 18 min over med heat (stiring occasionaly so the milk doesn't burn) to create more of a custard in the pudding. When i remove it from the heat, I remove the cinnamon sticks and sprinke ground cinnamon on the top. I keep a bowl of this in my fridge at all times and take it for my breakfast at work. Thank you!!
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This was rich, creamy, and delicious. The directions and measurements are very accurate. I used short grain rice and it came out very creamy. I love rice pudding - my grandmother makes a version that is completely different which I adore, but this recipe was every bit as tasty and also deserving of 5 stars.
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My family & I loved this pudding! I doubled the recipe & it was eaten in a day, which is outstanding considering my partner or daughter are not big fans of rice puds! I sprinkled 1/2 teaspoon of cinnamon in with the rice to start with, omitted the raisins & butter, but it turned out excellent and I have been asked to make it again tonight! My mum has a favourite recipe which she bakes in the oven, but this was faster, and dare I say, much creamier & tastier! Thanks for sharing, yum yum yum!! =)
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Wonderful recipe! I love rice pudding and this is an awesome one. I used instant rice since that's all I had. I used 1 1/2 cups instant rice cooked in 1 1/2 cups water (according to package directions). I reduced the sugar to 1/4 cup and doubled the vanilla. I loved it sprinkled with cinnamon on top.
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Tweaks
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I used long grain rice because it was what I had in the cabinet. When adding the cup and a half of milk, I used one cup of whole milk and half a cup of cream and added a healthy splash of Jim Beam. I also used a quarter cup more sugar than called for and omitted the raisins. When adding the remaining half cup of milk I used cream again and another splash of JB. Turned out amazing, super creamy and slightly boozy. Served cold with a caramel pecan sauce from a Pioneer Woman recipe. Yum!
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RECIPE SUBMITTED BY
Barb G.
Sonora, California