Creamy Rice Pudding

Creamy Rice Pudding

Desserts Custards and Puddings Rice Pudding

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Servings per recipe: 4
Calories per serving: 366
Preparation time: 25m
Total cooking time: 45m


  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract


  • 1   Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • 2   In a clean saucepan, combine 1 1/2 cups cooked rice, 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.

Nutrion facts:

Total Fat 6.9g 11%
    Saturated Fat 4.0g  
Cholesterol 64mg 21%
Sodium 237mg 9%
Potassium 325mg 9%
Total Carbohydrates 67.6g 22%
Dietary Fiber 0.9g 4%
Protein 8.8g 18%
Sugars 23g  
Vitamin A 381IU  
Vitamin C 1mg  
Calcium 167mg  
Iron 2mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 32mg  
Folate 73mcg