Home » Desserts » Rice Pudding

Rice Pudding

published by Loretta Johnson on Aug 3, 2007

Creamy dessert that has variations in nearly every culture’s cuisine. Welcome to the American version.

Ingredients

  • 1 cup of instant rice
  • 2 ½ cups milk divided
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ½ cup sugar
  • ¼ cup raisins
  • 2 eggs slightly beaten
  • ½ teaspoon vanilla

Method

  1. Combine rice, 2 cups of milk, cinnamon, nutmeg, sugar and raisins.
  2. Bring to a rolling boil stirring constantly.
  3. Reduce heat, boil slowly for 10 minutes.
  4. Stir occasionally.
  5. Mix eggs with remaining milk.
  6. Slowly add to hot mixture stirring constantly.
  7. Cook over medium heat until thickened.
  8. Add vanilla. Let cool for 10 minutes.

7 Responses so far | Have Your Say!

  1. # 1 by Lucy Lockett
    August 13th, 2007 at 4:08 pm #

    I like rice pudding and 1 daughter does and the other doesn’t!

  2. # 2 by Loretta Johnson
    August 14th, 2007 at 4:05 pm #

    My family and I love it. I try to make it every once in a while.

  3. # 3 by Beatrice Adams
    August 26th, 2007 at 10:40 pm #

    Love this dessert. In my country, we use coconut milk!

  4. # 4 by Loretta Johnson
    August 27th, 2007 at 4:13 pm #

    I have never tried it with coconut milk.

  5. # 5 by francie
    August 28th, 2007 at 9:12 am #

    We really like rice pudding, this recipe sounds great. Beatrice coconut milk sounds pretty interesting and yummy, I might just
    give it a try.
    Thanks

  6. # 6 by Loretta Johnson
    August 28th, 2007 at 6:44 pm #

    Thank you, francie. I’m glad you liked the recipe.

  7. # 7 by Ruby Hawk
    October 29th, 2007 at 10:47 am #

    Looks delicious. I always bake mine but I will try skipping that step next time. Yours looks good without it.

Leave a comment