Agnes’ Creamy Rice Pudding

Submitted by Rodger

"This is a great creamy stove top version of rice pudding. I like it while it's still warm, but it's great cold too."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3⁄4 cup rice
• 3 cups water
• 1⁄4 teaspoon salt
• 2 tablespoons butter
• 3 cups milk
• 3 eggs
• 3⁄4 cup sugar
• 1 teaspoon vanilla
• 1⁄2 cup raisins (optional)

directions

1. Combine rice, water, salt, and butter in a pan.
2. Cover and simmer for 15 minutes.
3. At the same time, heat the milk to scalding.
4. Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
5. Beat eggs and sugar together.
6. Add some of the hot mixture to them, stirring constantly.
7. Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
8. It should start to bubble.
9. Pour into a bowl.
10. Add the vanilla.
11. Cool.

Reviews

[Susie in Texas]

Excellent recipe! Rice pudding is one of my favorite comfort foods. I tried this with leftover rice. I started with 3 cups cold, cooked rice which I heated in the microwave for 2 minutes. Then added that to the scalded milk along with 2 T. butter and continued following your recipe. It was easy and very delicious!

 

[susan3223]

I made this recipe for my restaurant and everyonr raved about its old-fashioned goodness. Even the old-time cooks in town said it was the best they had in a long time. Thanks for a sure-fire winner! It was easy to prepare, even for a novice like me!

 

[Bridget Elaine]

This is THE BEST rice pudding I have ever had, much less made! OMG thank you for this recipe, it will be my go to when I want to make this yummy treat. If anyone is considering making this please do yourself a BIG favor and make it just as written do not, I repeat DO NOT change a thing!

 

[lwaizenegger]

I tried 4 different recipes in 3 day because I was sooo hungry for good homemade rice pudding. This one ended my search!I have to triple the batch so my husband at least gets a taste!

 

[SooZee]

Great recipe, I had a bit of water left after cooking the rice for 15 min. but added the milk anyway, figuring the eggs would thicken it up and they did. I took a shorcut and didn't preheat the milk, just dumped most of it into the pot, put the heat to high until it started to boil, stirring all the time, then dropped the heat, whisked the eggs into the rest of the milk and whisked into the rice; left out the raisins but added cinnamon. One of the best rice pudding recipes I've made in ages.