The Originators of Quick & Easy Cooking!

Menu

mrfood.com
Free Offer
Decadent Desserts eCookBook

In this FREE eCookbook, you'll find more than 30 pages of incredible desserts - everything from Black Forest Cake to Whoopie Pies to Bite-Sized Chocolate Cheesecake!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Classic Rice Pudding

(19 Votes)
SERVES
8
CHILL TIME
2 Hr
COOK TIME
20 Min
READY IN
2 Hr 20 Min

Rice pudding is one of those comfort foods that just soothes the soul. Our recipe for Classic Rice Pudding takes this down-home dessert back-to-basics with it's light vanilla flavor and creamy taste.

What You'll Need:
  • 8 cups (1/2 gallon) milk
  • 1 cup uncooked long- or whole-grain rice
  • 3 egg yolks, beaten
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
What To Do:
  1. In a large pot, combine the milk, rice, egg yolks, and sugar. Bring to a boil over medium heat, and cook for 20 to 25 minutes, until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
     
  2. Remove from the heat, stir in the vanilla, and allow to cool slightly.
     
  3. Spoon into a serving bowl or individual dessert dishes, and chill for 2 to 3 hours. Serve, or cover and keep chilled until ready to serve.
Finishing Touch
  • All you need to top this off just right is a generous dollop of whipped cream and a sprinkle of nutmeg just before serving!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

I love rice pudding and I have always wanted to make it so I might just make this one its a maybe but as good as it looks I might just make it in a couple of days mm

Can you use skim milk with this recipe to lighten it up? Please advise.

Yes, you can substitute with skim milk. :) Enjoy!

MY MOM MADE THIS FOR US AS KIDS TO GIVE US A CHANGE FROM OATMEAL IN THE MORNING. IT WAS ALWAYS A GREAT TREAT FOR US

I don't know why it wouldn't work with brown rice because that's all I use it's healthier for you as far as I am concerned I will trey it with brown rice and I will let you know how it turns out .. Thanks For Sharing 3 O) 3

Does this recipe work with brown rice?

Hi Theresa! We do not recommend using brown rice in this recipe, since it has a longer cooking time than white rice.

This is a great recipe....used 2 whole eggs beaten which was added the last five minutes after tempering...sprinkled top with cinnamon...very good!

Can you use almond milk or skim milk?

We would try with 2 percent or 1 percent milk. It might not thicken with skim milk. We aren't sure how it would work with almond milk so we can't recommend using that.

I just finished cooking this rice - almost 1 hr and still not completely thickened. I sure hope this comes out all right because I am cooking it for company tomorrow! I'm afraid it should have been 2 C of uncooked rice and not 1. Will let you know tomorrow! Polly

Just to let you know, the rice was yummy. There were only 4 of us but we ate it all! Thanks for the recipe. Polly

I put raisins in mine but I bake it.

This is almost the same recipe that I make BUT I do not boil it. I cook the pudding on the stove for about 1 hour over med. low heat for a half batch--1/2 gal. of milk and 3/4 cup rice. I got the recipe from my sister when she had her restaurant. The full recipe is 1 gal. of milk, 2 cups rice, dash of salt, gob of butter, simmering on stove, for about 1 to 1 1/2 hrs. You cool for a little while before adding the rest of ingredients. When done you temper 2 eggs, before adding, then 1 cup sugar, 1 tsp. vanilla and some cinnamon if desired. Serve warmed with whip cream or just plain cream as how a lot of the old timers ate it. Enjoy I make often.

Thanks for the recipe I have been looking for a great recipe for rice pudding and thanks to you I have God Bless You Thanks For Sharing 3 O) 3

I MADE THIS RECIPE ON PALM SUNDAY(3/24/2013) AND INSTEAD OF SUGAR, I USED SWEET& LOW AND THE FAMILY LOVED IT. REPLACED THE NUTMEG WITH A SPRINKLE OF CINNAMON .

Can Splenda be used instead of sugar?

Sure you can replace the sugar with Splenda. However, please be aware that we have not tried this substitution for this recipe in our Test Kitchen, so we can not guarantee the results. Thank you for your question and enjoy!

Crunchy rice pudding? What did I do wrong? I've been cooking rice for nearly 40 years. Never did it come out crunchy. What did I do wrong?

this is the best i use a cup of sugar an 1 whole egg beaten and cinnamon on top i just cook mine on top stove and keep stirring until thick GREAT

Could this be done in the micro wave on the rice setting ? Also how about making a non sugar meringue and folding it in to make it a fluffy pudding.

This is my idea of a real rice pudding. I never bake it. I do make this in a double boiler which helps eliminate so much stirring and I add the eggs at the last three minutes , tempering them with a few spoonfuls of the milk mixture before adding them to the hot pudding. Wonderful memories of a favorite homespun dessert.

This is the way rice pudding was meant to be made. NOT baked. The only thing I do different is add raisins. Serve warm with cinnamon and sugar. YUM YUM

could this be baked in the oven?

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Mr. Food Test Kitchen E-Newsletter

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

LATEST TV RECIPE & VIDEO

Southwestern Salad Toss

Y'know how good salads taste when you order them from a restaurant? Well, we recreated one of our favorites and came up with this recipe for Southwestern Salad Toss that we think is even better than the original! Full of yummy mix-ins and topped off with a light, fresh, and flavorful dressing, this salad will definitely impress everyone!

About Mr. Food Advertise on MrFood.com Contact Us FAQ Press Room Privacy Policy Terms of Service Keyword Index Today's Recipe Find Us on TV Subscribe Unsubscribe Site Map RSS

---- 1 ----