Total Time
Prep 10 mins
Cook 35 mins

My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again!

Ingredients Nutrition

  • 2 quarts whole milk
  • 1 12 cups uncooked rice
  • 1 egg
  • 12 cup cream (Half & Half)
  • 34 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon salt


  1. Heat the milk to boiling point.
  2. Cook the rice in boiling water until almost done, then drain it.
  3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
  4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
  5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
  6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
  7. Enjoy!
Most Helpful

This was FABULOUS! It came out perfectly the first time I tried it and is now my new favorite comfort food. All the joy of ice cream, but you can eat it warm too!

Jxenja March 22, 2005

It was awesome dish for a cold day. I tried to cook it with special rice named Gourmet Albufera White Rice that I found on on one internet store - Home delicatessen. All of my family said it was just right. Thanks alot for recipe!

mikuwar March 19, 2016

This was just what I needed on a cold, blustery spring day. It was such a great antidote for my sweet tooth. And I had everything in my fridge already. Will definitely make this again.

Carrie W. May 11, 2015