Rice Pudding

Rice Pudding

Rice pudding is one of the most comforting desserts in our family. Is one of the easiest recipes that can be served as dessert, breakfast or for dinner. It's perfect for all seasons as it can be served hot in cold days or chilled in the summer days. It is delicious served with cinnamon and raisins as well as with fresh fruits or homemade fruit jam.

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Ingredients
  • Makes about 5-6 servings
  • 3 cups milk
  • 2 cups water
  • 3/4 cup uncooked short grain white rice
  • 3/4 cup sugar
  • 4 tsp vanilla extract
  • 1/3 cup raisins, optional
  • cinnamon, to garnish - optional
Directions
  1. In a medium-sized, heavy-bottomed saucepan, heat the milk and water to just below a simmer and stir in rice. 
  2. Simmer uncovered until the rice is tender, about 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.  
  3. Add the sugar and vanilla extract (and raisins - if used) and cook 10-15 minutes more until the rice pudding thickens. 
  4. Remove from heat and set aside for 15 minutes. Spoon the pudding into serving bowls and sprinkle with cinnamon. Rice pudding will set further as it cools. It can be served warm or cold.
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Nutrition facts 1 Serving - Calories:274, Fat:2.6 g, Saturated Fat:1.6 g, Unsaturated Fat:0.0 g, Carbohydrates:56.0 g, Sugar:36.3 g, Fiber:0.6 g, Protein:5.9 g, Cholesterol:10 mg, Calories from Fat 23, Sodium 55mg, Vitamin A 5%, Vitamin C 1%, Calcium 16%, Iron 7%, Nutrition Grade C+, Percent Daily Values based on a 2000 calorie diet
On March 09, 2012 at 09:24 am, Kennedy said...
I think this may be my Mom's recipe.. I have been looking for her recipe.. She made what she called a Snowball Rice pudding recipe. As the name suggested it was prefect white which she was very proud of!! I have done the one you bake in the oven and as the rice and milk cook, the sugars caramelize and your pudding is not that beautiful white colour!!i Thank you!
On March 09, 2012 at 01:17 pm, Anita at Hungry Couple said...
Looks great. I grew up eating packaged rice pudding which was fine and sweet but nothing special. I didn't know how delicious it could be until I tasted one that was homemade.
On March 09, 2012 at 05:03 pm, Kiri W said...
Mmmm, I love fresh made rice pudding - so comforting and delicious. I adore those cinnamon sticks!
On March 24, 2012 at 07:04 pm, Selva said...
Rice pudding I love that!!! :))... I grew up eating homemade Rice pudding, my mom cook that & on the top she sprinkle with a cinnamon , oh...that was delicious!! Thank you for remanding me of my mom great Rice Pudding. <3...
On December 17, 2012 at 06:40 am, Rosa said...
You're on top of the game. Thanks for sarhing.
On March 31, 2013 at 02:10 am, Celia said...
Did you mean to say 1/4 tsp of vanilla extract? I used 4 tsp and it was way too much vanilla!
Re:

No, I really meant 4 tsp of vanilla extract as I wanted to have a strong taste of vanilla, but of course you can reduce to 1 or 2 tsp according to your preferences. Maybe my extract is not as strong as yours, don't know, but when I did that  2 tsp seemed not enough for me. 

On December 10, 2013 at 04:24 am, thea said...
I just tried you rice pudding recipe. Following your instruction, the texture of rice is quite rough. Should it be smooth? I never ate or cooked rice pudding before. Please kindly advise. Thank you, Thea
Re:

Hi Thea

The rice shoud have been smooth, not a paste, but very tender,  you can feel a little bit of texture, but not too rough as you said. It is important to use a short grain white rice that has fat kernels, that are almost round. They have a high starch content, which keeps it moist and viscous, causing the rice to stick together. This is the only rice that is suitable for this pudding. 

Hope this helps, let me know if there are other questions. Hope you try this again, it is delicious. 

Re:

Hi Thea

The rice shoud have been smooth, not a paste, but very tender,  you can feel a little bit of texture, but not too rough as you said. It is important to use a short grain white rice that has fat kernels, that are almost round. They have a high starch content, which keeps it moist and viscous, causing the rice to stick together. This is the only rice that is suitable for this pudding. 

Hope this helps, let me know if there are other questions. Hope you try this again, it is delicious. 

On February 13, 2014 at 12:38 am, Resep Rendang said...
I have looked for a rice pudding recepie for a long time was this easy and delicious. It will be my very favorite. Thanks
Re:

So glad you liked it :)

On July 22, 2014 at 10:19 am, Claudia said...
Can I replace white rice with brown rice instead? Thanks!
Re:

Never tried with brown rice, it is important the rice to be short grain, to boil really well to create that creamy consistency. You can try, it will be good even if the texture may be slightly different. 

On June 22, 2015 at 02:31 am, dapurresepnusantara said...
I have looked for a rice pudding recepie for a long time was this easy and delicious. It will be my very favorite. Thanks
Re:

Oh.. so glad to hear that.. :) thank you for your comment.

On April 06, 2016 at 07:56 am, Lema said...
Like many other comments here, my mother makes rice pudding really well, but I never knew how exactly she did it. But finally I know! I also love your creamy chocolate pudding recipe. Thank you!
On September 08, 2016 at 04:59 am, sheeba said...
can we add eggs to this recepie?coz i've seen many other recepies which has eggs in it.. and i've never tried rice pudding before..need your suggestion.
On December 06, 2016 at 10:13 am, Resep Masakan said...
I love this. Thanks for share
On July 17, 2018 at 07:59 pm, Adrián said...
Congratulations, your site is beautiful, the selection of recipes is good and not too extensive, which is good for me, the videos are practical and inspiring, and the recipes are quite accurate, anyway, I see you answer clearing doubts. Thanks so much for sharing it with us, teaching us, and giving us fancy meals and happiness. Hugs from Argentina!

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