Rice Pudding Recipe

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  • 1 1/2 c cooked rice
  • 2 c Milk (Divided, reserving 1/2 cup)
  • 1/3 c Sugar (preferably fine or extra-fine granulated)
  • 1/4 t Salt
  • 1 T Butter
  • 1 large egg, Beaten (XL & Jumbo work nicely too)
  • 1/2 t Vanilla
  • Cinnamon & Nutmeg


  1. Combine Rice, 1 1/2 c Milk, Sugar, and Salt in a sauce pan over medium heat.
  2. Cook 15-20 minutes, stirring constantly to prevent milk from boiling/curdling.
  3. Blend remaining 1/2 c Milk with Beaten egg and stir into Rice Mixture.
  4. Cook an additional 2 minutes, or until thickened, still stirring constantly.
  5. Remove from heat, Stir in Butter and Vanilla, add Cinnamon & Nutmeg to taste. (May also add Raisins if desired for a classic pudding.)
  6. Spoon into bowls, allow to cool 5 minutes then chill for 45 minutes to an hour & enjoy.

Makes 4 Servings


I don't include raisins in the recipe because I don't particularly care for them. You may feel free to experiment if you like. I also sometimes like to add a tablespoon of cocoa to step 1 and increase the sugar to a half cup and vanilla to 3/4 t for a nice chocolate rice pudding.


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