Old Fashioned Creamy Rice Pudding
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
This was delicious! No more Kozy Shack for my hubby's lunch...here's my few modifications...1 and 3/4 cup cold cooked Jasmine rice and I kept everything else the same. One thing I did that may help you..I mixed together the remaining 1/2 cup milk, the sugar and the egg together in a pourable mixing bowl. When the timing was right, I stirred the pudding with my right hand while slowly pouring the egg/milk/sugar mixture into the pudding with my left hand. I had no trouble with cooked egg pieces. Also, it only took about 10 minutes for the rice to get thick - don't cook it too long or it won't be creamy. I grated fresh nutmeg and cinnamon on top. Very good!
Substitute the regular milk for Condensed Milk, and this recipe will come out deliciously creamy.
I have a more creamy less rice pudding. Cooked it slower and stirred constantly adding milk until it reached a thick, creamy consistency. Rice being a grain gets its best flavor from salt. I add a little at a time throughout the cooking until it is no longer bland as one cook mentioned. Sweet and salt is the best. No matter how much milk you add it can be cooked down to give you a very creamy product. Make sure you temper the egg by adding a bit of the hot mixture in the beaten egg until it comes closer to the hot pudding and whisk in a little at a time. Done this way, you will not end up with soup, but will spend more time cooking. Be patient.
OMG this was so good. I used half and half and put in cranberries because I didn't have raisins. So yummy. Will definitely add this to my day to day recipe box.
This recipe was pretty good but it was missing a key ingredient for sure: cinnamon! I also didn't use the butter and added a little more sugar. This is a wonderful breakfast especially around the holidays!
I just made this, & the way I made it it came out great. Many of the reviewers commented that theirs came out on the runny side, so bearing that in mind I just used 1 C milk, & I had 2 2/3 cups of rice to start out w/. I didn't alter the other ingredients, just the milk & in ratio to the amount of rice I had to use. I was very pleased with the subsequent results, it tastes just like my regular rice pudding recipe, which is concocted over a double boiler. Will definitely make this again when I have leftover rice, which is actually pretty often. Thanks for sharing!
Very good - It reminds me of my mom's rice pudding - she could never give me her exact recipe. It does seem to be missing something - could be creamier? Yet - I've made this several times and am happy with how it turns out. Be careful when adding egg to the hot rice mixture -you need to temper the egg by adding a little bit of the hot liquid to the egg (and milk and sugar) and stir - and add more hot rice mixture and stir then add egg mixture to the rest of the rice and mix. This gently heats up the egg so you don't end up with scrambled egg in your rice pudding.
Super easy, and quite good. I added cinnamon, omitted rasins and rather than vanilla extract, I split and scraped a half vanilla bean into the mixture. I cooked it. I did not use milk and sugar, rather, I used sweetened condensed. Substituted half and half for the milk to be beaten with the egg. Oh, and i guess i forgot to put salt! I guess I didn't really follow this recipe! I just used it as more of a guideline! How can one go wrong with all these carbs and sugar? It tastes great.
First attempt at rice pudding......LOVE this recipe! I added cinnamon and deleted the raisins. Will absolutely make this again!
I have made this rice pudding MANY times! The only thing I do differently, is omit the raisins, temper the eggs, and use more vanilla and sugar. Sometimes after the pudding has set, I whip some heavy cream and fold it in. Heaven in a bowl!
This is, in my opinion, a perfect rice pudding. I made it with 2% milk and basmati rice(the only rice I had in the house) and it turned out creamy and delicious. One tip: I would mix the beaten egg, sugar, and last 1/2 C. of milk together before gradually adding to the rice mixture off burner. I used cranberries instead of raisins because I prefer them.
I tend to have left over rice after dinner. I plan to eat it for lunch but never get around to it. I saw this recipe and decided to give it a try. It's easy to make and tastes delicious! I omitted the raisins and added a dash of cinnamon and nutmeg and ate it warm. This may give me an excuse to make a little bit more rice because of this recipe. Yummy! Thanks!
This is tasty for a quick rice pudding. I couldn't get mine to thicken up very well so I sprinkled in some instant vanilla pudding. Without it the pudding was very soupy. Good flavor. Sprinkled with cinnamon and topped with whipped cream. Yum.
First time making rice pudding but everyone loved it. Lots of changes to it but thankful for the instructions on the procedure. I used more eggs (we have chickens and to many eggs) brown sugar instead of white, nutmeg, cinnamon, clove, ginger (tiny bit), more vanilla, and almond extract, raisins and craisins, and a bit of tapioca just to see. It came out great I've now made it 2x first time I tripled it 2nd time 5x we'll see how it freezes for lunches. Thanks a bunch!
I followed the directions exactly, but it is more like soup than pudding. A sad waste of ingredients.
I loved this, I had leftover rice and really wanted something sweet. I've never tried rice pudding before but thought I'd give it a try and I'm glad I did. This recipe is good and is simple to make.
I had some leftover rice and decided I would like to make rice pudding. I went on line and it seemed as if all the recipes were using uncooked rice. Then I found this recipe which uses cooked rice. I followed the recipe exactly with the exception of using half and half instead of milk. The final product tasted very good, after all what recipe with milk, eggs and sugar doesn't taste good? But like several of the other reviews mine never thickened up and was very runny, more like soup.
This is exactly what I was looking for, a recipe using cooked leftover rice, and something that didn't take long to make. I added cinnamon, a must for me in rice pudding. Sometimes I add a little nutmeg too. I used regular raisins because that's what I had on hand. Delicious!
AWESOME!!! I love rice pudding but I hate all the work with the other recipes. I made by the recipe except I added 1/2 teaspoon cinnamon and omitted the raisins. Great use of leftover rice. I thought mine was going to be soupy but I let is simmer on low while I finished dinner and by the time we ate, it was so creamy and delicious. Will definitely be making this again.
Instead of an egg, I used 2tbsp cornstarch with 3tbsp water and added it with the sugar, rest of the milk, and raisins. And secondly, instead of raisins I used chopped dates.
Fantastic did everything as stated besides skipped raisons and butter. Cooked for like 10-12 minutes then added last bit of milk, egg, and sugar i had mixed together in a wet measuring cup. Then whisked that into the already cooking ingredients. Egg set in 5ish minutes. I just kept stirring and cooking until pudding consistancy and then took off heat and it thickened more. Tasted just like my dad's.
Yummy and easy!! If it came out runny you probably did not cook it long enough!!
This came out delicious. I made a double recipe since the way my son loves homemade desserts, 4 servings would be gone too soon. It didn't come out runny, just nice and moist. I cooked it long enough to thicken it up, also used whole milk. I did add some cinnamon and nutmeg, this is a wonderful dessert that is not too sweet. As with most things, I know it will thicken up more once you refrigerate the left overs.
By far the best rice pudding I've had in a long time and easy to make. Left out the raisins and added cinamon.
The recipe is a great starter and you can add whatever you like. I added 1 c coconut milk and 1 c whole milk with 2 c cooked rice. I did not use the butter but did add cinnamon. Everyone loves it and I will make it again.
My husband is a lover of rice pudding and this is his favourite recipe the only thing is ad cinnamon and raisins.
I have tried making this dish for probably a decade now, not exaggerating, and it had never come out well until now. Thank you lots!
I used 12oz of evaporated milk and 4 oz of regular milk. It was great!
I must admit that I approximated the milk and amount of rice, adding a bit more rice than the recipe. I also did not have golden raisins, so I used regular ones. But everyone who ate it loved it. I know it worked when I went to the fridge and it was all gone. I chose the recipe because of the ease and limited ingredients. It was easy and good, which is two wins for me.
Seems like a lot of people stray from the recipe, get adverse results and give low ratings. I stuck with the recipe exactly, except I did double it because of the amount of rice I had. It turned out exactly like it says. A rich and creamy rice pudding. It has the perfect thickness and sweetness, and I LOVE the fact that it doesn't call for cinnamon or baking. Maybe people are using minute rice? I don't know, mine was absolutely delicious.
Although I subbed soy milk and coconut oil for milk and butter, I'm sure this recipe would also be delicious as-is. Not overly sweet, not too plain once it's studded with raisins - this one is a winner. Next time I'll try browning the butter (my mom's trick) to add a new level of flavor.
I used with almond milk since the only other milk I had was 1/2%. I also put in cranberries since I had no raisins. The taste and consistency was good. I was worried about it being too thin like the other reviewers, but I just let the pudding sit for a bit to thicken up more. My son kept wanting more and more...
This recipe was supremely simple. I did add some cinnamon for more flavor and made it with unsweetened almond milk to reduce calories and the dairy component. It is great for those who want to avoid dairy products!
Nice and easy to make and it did get nice and creamy. However, I found the pudding to be quite bland. I added cinnamon as well but was still unimpressed with the flavor. Nothing to really grab my attention. Perhaps if brown sugar or maple syrup was used in place of the white sugar it would have had a better flavor.
I make this often after I make supper and have left over rice. Never change anything until the one time I start it and realize I have no eggs (and it’s 10:30pm). To keep it thicker I did not add the last 1/2 cup of milk and a bit more raisins to soak up extra milk. Tasted the same and still was creamy and thick like pudding.
Works perfectly as written! I bumped up the vanilla to a full tsp and added a half tsp cinnamon to match our personal taste. Make sure to temper your egg mixture before mixing it in.
First time making rice pudding and it was delicious !! I will be making it again for sure ! Thank you for the recipe !
Here's how I modified this and it turned out so amazingly perfect... 2 cups cooked rice 1 cup heavy whipping cream 1 cup French vanilla coffee creamer 1/3 cup sugar 1/2 teaspoon salt Boiled it then simmered it stirring for 20 minutes. Topped it with a dusting of cinnamon and candied walnuts! So custardy and smelled amazing. Family said it was the best rice pudding they've ever had. Didn't need an egg, no raisins (ew why?). Pic posted
I love rice pudding. But I never could make it. I use left over long grain rice I made a day before. I also used 1 cup heavy cream it made it creamier.
I made this and it turned out great. However after reading some other reviews I made a couple small changes to my own. I added an extra 1/2 cup of rice. I cooked the milk rice and salt down until it was a thick mixture. I mixed the egg white sugar and the rest of the milk together before mixing them with the cooked mixture. I also added a whole tap of vanilla instead of the requested 1/2. Much thicker sweet rice pudding.
Added 1/2 cup more milk initially as my rice was quite dry (al dante). Left out raisins as the kids hate them. Added a bit more vanilla at the end. Really tasty!
This recipe is great. I did make a double batch using one can of condensed milk as well and also added half a tsp of cinnamon. It's delish
Very Good and easy to prepare! The only thing I did different was add cinnamon.
Very tasty! I love cinnamon so added some in the pudding itself and also a cinnamon stick right at the beginning. Mexican rice pudding is full of cinnamon and I do love their pudding ;D
My husband is an avid rice pudding fan, so I have tried many recipes in an effort to find the best one. This is it! I have made it several times only altering the cook time a bit (longer after adding the egg). It is creamy and delicious and gets eaten up quickly in my house! FYI, if you are making rice for this (rather than using leftovers from last night's dinner) a cup of dry rice makes almost exactly enough for a double batch.
Great recipe and I made it using the microwave rather than the stovetop.
I had some left over rice. It turned out great but could use another egg yolk. I thought it was a a little thin. I just made it again and it turned or perfect. Easy recipe.
Easy and delicious
Made this for my father who always wants me to make rice pudding from take- out leftovers. I doubled the recipe and used unsweetened almond milk, half the sugar as Monk Fruit Sugar and sprinkled cinnamon and nutmeg on the top. The cooked egg makes this absolutely delicious. Now my go-to recipe.
Absolutely delicious! I followed the recipe pretty closely, except I didn't have to wait 15-20 minutes for my milk and rice mixture to thicken. It was very thick in roughly 10 minutes! I had it on medium and was stirring the whoooole time. The extra milk definitely loosened it up so after I added the sugar and eggs (and some cinnamon and nutmeg lol) I kept it on the heat and stirred for maybe another 5-10 minutes. I was wary about the butter but it actually made a difference! The pudding tastes richer! This recipe is absolutely wonderful! Thanks so much for sharing!
I needed a quick dessert for some dinner guests that are "gluten free", and I found this. It was a big hit and some of the non gluten free guests chose this over the upscale cakes and pies that I made. I doubled the recipe and for the last cup of milk I added half and half. I'm keeping this one for a regular dessert.
Rice soup. Followed the recipe precisely. Nothing like pudding. Saved the meal by adding another egg and baking it in the oven. I would not try this again.
I just made this recipe for the first time, usually I use uncooked rice and bake it, but I had enough cooked rice to double the recipe. I followed the recipe, used fat free milk, which is what we have. I patiently stirred and slowly cooked the rice for the 2 min and it was truly thick and very creamy! I knew that if I added eggs as is the recipe would have to be named scrambled egg pudding!*! So I tempered them by adding about 1/2 or so of the cooking pudding into the eggs while whisking them and then poured the egg mixture into the pot while stirring quickly in order to incorporate the ingredients together. I cooked the mixture until everything was perfectly creamy again, and added double the vanilla and about 1 1/2 teaspoons of cinnamon so that it tastes like heaven to me and my family. Easy enough anyone can make this!!
It tastes good, but it was the runniest rice pudding I've ever seen.
My husband decided to buy 50 pounds of rice. This is a great way to use some of it up. Besides the fact that it is yummy. I made sure that to temper the eggs and bring to a slow boil so it thickened up. Yummmy!
Very tasty, thick and fluffy. Followed recipe with the following exceptions: Omitted raisins. Mixed the remaining milk, sugar and egg together in a pourable measuring cup/bowl. Tempered the milk/egg/sugar mixture before adding it slowly to pot. Added nutmeg and cinnamon.
I added a must ingredient for rice pudding!! Nutmeg !
Thought it was very bland.would add more salt sugar and milk.
I added cinnamon to it. Nutmeg might have been good too. Easy to make. Good use of leftover rice.
I made this just now and added brown sugar and extra sugar vanilla and cinnamon and man it's good even still hot. Cant wait to taste it cold
I just made this and the flavor is awesome. It is a bit runny but that is a whole lot better than dry pudding. I cooked the rice and milk with a vanilla bean and then at the end removed the caviar from the bean and added it to the pudding. I also added cinnamon to the recipe. I will definitely be using this one again.
An absolute hit! All of my kids loved it. We will definitely make this again. No more need for store bought. We added cinnamon and it was perfect!
Good recipe easy to make I added cinnamon and not Meg half a teaspoon
I made this exactly as written (added 3/4 tsp cinnamon though). It came out thick and creamy! Will definitely keep this as a favorite. I read the bad reviews and saw comments like, "rice was too firm" and "loose" and "watery". Here is what I think went wrong: 1. Make sure you use cooked rice 2. Use whole milk 3. In the beginning, the recipe states to cook 1-1/2 cups of the milk, salt and the cooked rice. If you cook these ingredients together for 15-20 minutes, you will see it thicken and get creamy from the rice starch. This is an important step in this recipe, so be sure to follow the instructions. If you follow the recipe exactly, you will not be disappointed.
Be careful not to overcook. I didn’t think it was thick enough on the recommended minutes and cooked it until really thick. Follow the minutes recommended. Taste was good. I will make it again, great way to use leftover rice.
I omitted the raisins and butter. Also doubled the recipe, it keeps well covered in the refrigerator.
easy and tasty
Followed directions exactly tempering the egg, milk, and sugar mixture with some of the hot rice and adding it slowly stirring constantly. It was wonderful! A great way to use leftover rice!
Might I suggest to those having too much liquid, just make sure you stir constantly and until the liquid evaporates. This will for sure get rid of the "soup". Thank You so much for this easy recipe. Whole family devoured it! Next time...I'm doubling it so I may have some extra for me! LOL
I added double the vanilla, for the flavor. It was easy to make and a good thing to make with leftover rice!
I liked it
Maybe it was the type of rice I used (parboiled) but we didn't like this much.
I had too much leftover long grain white rice, and a box of 1% parmalat that needed to be used up...and this still turned out fantastic. I left out the raisins because I like them on top, and added a little cinnamon and nutmeg to the egg when I beat it. Otherwise followed the recipe exactly. Very good. Thanks.
I added coconut and cooked the rice with some allspice and cinnamon. Very creamy.
I made it just like the recipe calls and it is absolutely fabulous. Just like my mom made it when I was a child.
Sometimes the simplest things are the best! This is made with basic ingredients and is a very easy process. Next time I'm going to try adding some dried cranberries, or cherries, and probably some rum. Definitely a ”go-to”!
I've made it twice with ingredients exactly as listed, but I put the raisins in earlier. It's a great recipe and so easy!
First time making rice pudding and I substituted almond milk and coconut sugar and it came out great!! I opted to make the pudding thicker so only used 1 3/4 milk.
Nope. Did not like at all. First of all, no cinnamon? I did use coconut/almond milk and natural sugar. Was watery, not like pudding. I cooked way longer than called for. Would not recommend. Was not "quick."
Wonderful way to use up leftover rice! I used half cup of half and half and the rest milk and left out the butter (we ran out) and it came out perfect!
I think one more egg would have made it thicken better. I considered it at first then decided to try it as is. It was very thin and soupy but delicious. I also added cinnamon
Followed directions and it never thickened. Left with soup.
used leftover jasmine rice from dinner. super easy stove top recipe. For the last 1/2 cup of milk I used 1/2 1/2 for more richness. I added a dash of cinnamon to each serving cup. It's just what I am used to. Rice, milk, sugar what could be bad.
Really good. I like creamy rice pudding, and the baked recipes I’ve tried just don’t come out creamy enough. I followed this recipe exactly, and it hits the spot for both me and my husband.
I made a rice pudding only vaguely based off this. It wound out super yummy! I used leftover red rice, low fat milk, cinnamon, nutmeg, and only 1/4 c brown sugar. I cooked the milk and rice at a lower heat for about 40 min until it got to a nice creamy consistency. Then I added the last of the milk, and brought it to about halfway to the consistency i wanted. I added the sugar and stirred. Then, before it got too thick, i added the egg, which made it thicken up perfectly! The pudding is extremely rich tasting, and super creamy. I think next time i would use less milk.
I have tried and failed miserably for years to make a good rice pudding. This is PERFECT and I will do it again. I did add cinnamon because I love it. The only change I made was to use half heavy cream and milk for the final step. WOW WHAT A WINNER!!!
I've made this twice. First time it came out fantastic second time not so much, runny this time. Followed recipe first time The thing I did different was to cut back on sugar this time as I was going to share with a diabetic, Not sure I didn't cook it long enough this time. But I am going to try again!
Super duper! I have also added cardamon powder and desiccated coconut :)
No raisins! Easy on the cinnamon, just like mom's!
I only wanted to make rice pudding because I didn't want to waste my leftover rice. But my family gave it a big thumbs down because it was "too loose" and not sweet enough. I knew I should have used my own recipe, but I thought I'd give someone else's a shot. A bit more sugar, less milk, an extra egg, and you might have something here.
Didn't add the butter and used yellow sugar instead if white, delicious!
Delicious easy recipe and not too sweet. Love it cold or still warm. And with or without raisins. Versatile choices
Very good! Had to make one change....I used a combination of whipping cream and milk to total the 2 cups. So creamy and delicious. Also, I would use less (or none) raisins next time... just a personal preference.
Per my dad, who is now 87 and grew up in Philadelphia, the rice was very large, he said almost like it was soaked in milk. Well, thats what I did. Make the rice, I use Calrose rice, medium grain. The best is the asian rice. Anyhow, I use whole organic milk, and cover the rice just to the top. IMPORTANT: DO NOT REFRIGERATE during this process or rice will get hard. You have to leave it out while it absorbs the milk. This is done before the cooking. Then you have to add the milk the recipe calls for. So if you don't have time, don't soak the rice! Its amazing how much milk the rice absorbs! So years ago I figured this out, and my dad swears this is how the authentic Philly style rice pudding was, but I really think they may have used risotto instead of rice. I tried it before but it was difficult. Anyhow, thats how I've been making this for my dad over the past 25 years. Sad, he's nearing the end of his life, so this batch I just made for Christmas Eve dinner is probably going to be his last.
This is the easiest, yummiest rice pudding! I just made it for the first time. I did not do any substitutions. I followed the recipe to the letter and it came out perfect. For those reviews I've read that stated their result was runny...you have to make sure you are cooking long enough. I made it for a friend who has cancer and has been craving rice pudding. I'm so glad I was able to make this for her.
I love rice pudding and have made it quite a bit. This is my first time with this particular recipe and it came out great (as per others, I did add 1 tsp. cinnamon and a 1/4 tsp. nutmeg to get the flavoring I prefer for rice pudding).
Recipe works perfectly by itself. I made a few changes. Added ½ teaspoon of cinnamon with the egg and sugar. I also toasted some ¼ cup of cashews (not whole, but split) in a tablespoon of ghee on medium low for 4-5 minutes until golden brown. I added that instead of the butter that was mentioned in the recipe. It was fine without ghee or cashews, but they definitely took them to another level!
Delicious! I left out the raisins (personal reference) and added cinnamon like the picture shows...perfect!!
Are used a combination of regular milk and oatmeal, substituted coconut oil for the butter and Craisins for the raisins. I also added a little bit of cinnamon. This is a delicious recipe and very easy to make.