Kittencal's Old Fashioned Rice Pudding

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!

Ingredients Nutrition


  1. In a large heavy-bottom saucepan, cook rice according to package.
  2. Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
  3. Mix, and simmer on low heat for 20 minutes.
  4. In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
  5. Let cool, add the raisins.
  6. enjoy!
Most Helpful

5 5

OMG Kitz you did it again!!! I always know when looking for a recipe if you have one in the catagory to make that first. I didn't have the Aborio Rice but did have Calrose Short Grain, No evaporated milk so substituted Heavy Cream which I pretty much always have a quart or two of... no raisins??? Used dried cranberries instead. Was a tad bit concerned since my old recipe of Rice Pudding was made with eggs... but figured what the heck you know what you are doing... so went with it. Am I ever glad I did, this is really a very nice rich, but not too rich pudding that will make a wonderful dessert with tonights meal and because I doubled it ( I do love rice pudding) I will have plenty for snacks and treats this week. Thank you for another Kittencal wonderful and delicious recipe!!!

Wow, this was awesome! I loved that it didn't have eggs in it at all. Smooth and creamy.

5 5

I wasn't sure about the evaporated milk ethier and it was the first time for me to cook with Arborio Rice as I have eaten Risotto but not Arborio Rice Pudding. Well, I'm a convert to Arborio Rice Pudding but the verdict is still out on the evaporated milk, I will have to tinker with that still! I made the rice pudding according to instructions and I just had some ice cold this morning {I never eat Rice Pudding warm} absolutely yummy with a tiny bit of cream! Anyone wondering as I did about the 3 Tablespoons of cornstarch it does not affect the taste in any way. Thanks again for posting this timeless recipe which will go to my Heirloom Cookbook, Kittencalskitchen!