Total Time
Prep 15 mins
Cook 0 mins

This is my husband's favorite rice pudding. He will sometimes eat a bowl for his meal. This is what you call real comfort food. The recipe was one from the Saint Mary, Georgia library.

Ingredients Nutrition


  1. Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
  2. Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
  3. Cook, uncovered 30 minutes or until the milk is absorbed; cool.
  4. Soak raisins in water until plump.
  5. Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
  6. Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
  7. Turn into baking dish and sprinkle with cinnamon.
  8. Bake, uncovered until edges are set, but still creamy inside--25 minutes.
  9. Gently heat 1 cup heavy cream until lukewarm, pour over the top.
Most Helpful

We LOVED this pudding and couldn't stop eating it! I added a splash of cardamon to mine along with the cinnamon. Can we say supersensational? Thanks Sharon. Into my file it goes for safe keeping!

OutOfThyme January 16, 2008

I have never made rice pudding before. I had rice left over from another recipe (about 3 cups) and my mother in-law suggested that I make rice pudding. I looked up the recipe and made it. We just ate a bowl and it was ABSOLUTELY FANTASTIC!!! Great call on the cream on before you eat.

Shannon Simmons September 10, 2007

Thank you Sharon for this wonderful rice pudding recipe. I have never added heavy cream to one after it comes out of the oven, but I did as I was told and it was sooooo tasty. We couldn't wait to sample it, so we had a big bowl BEFORE supper. We both loved it--nice flavor and the cream---ohhhhh! It just floated in and out of the rice. Yummy!

Mimi in Maine April 24, 2007