Total Time
Prep 5 mins
Cook 15 mins

Found this at the Kraft Foods website. A must have!

Ingredients Nutrition


  1. COMBINE milk, rice, sugar, raisins and salt in medium saucepan.
  2. Bring to boil, stirring constantly.
  3. Reduce heat to medium-low; simmer 6 min.
  4. ,stirring occasionally.
  5. BEAT egg and vanilla lightly in small bowl.
  6. Stir small amount of hot mixture into eggs.
  7. Stirring constantly, slowly pour egg mixture back into hot mixture.
  8. Stirring constantly, cook on low heat 1 minute until thickened.
  9. (Do not boil.).
  10. REMOVE from heat.
  11. Let stand 30 minute Serve warm.
  12. Store any remaining pudding in refrigerator.
Most Helpful

I had never made rice pudding before, and wanted an easy recipe. This was it! And it was delicious. I wanted it to be extra creamy so I used whole milk, plus I added about 1/4 teaspoon of cinnamon-which gave it that "comfort food" flavor. Highly recommended!

tracey.allred January 11, 2009

I'm a "rice pudding lover" and I loved this! I liked the simplicity of this recipe. My rice did take longer to cooker than 6 min. I put a lid on it at one point and let it set off the burner. It turns out very creamy and old-fashioned tasting. It doesn't make a lot, so I might double another time. Roxygirl in Colo.

Roxygirl in Colorado April 13, 2005

Great recipe to have on hand for easy and quick rice pudding. I didn't read all the way through the recipe and discovered after cooking six minutes that it had to sit for 1/2 hour! But it thickened up in that time. I made left out 1/4 cup of milk when during the cooking stage, and added 1/4 cup cream in with the eggs. Very nice.. next time I will us a little less sugar and add some more raisins plus a touch of allspice.

Lee_tah February 15, 2011