Agnes’ Creamy Rice Pudding

"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."
photo by razzintaz photo by razzintaz
photo by razzintaz
photo by Sandra J. photo by Sandra J.
photo by razzintaz photo by razzintaz
photo by razzintaz photo by razzintaz
Ready In:




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

Questions & Replies

  1. Can I use cream if I dont have the cornstarch? If so, how much should I use.


  1. 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!
  2. 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!
  3. 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!
  4. 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!
  5. 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.


  1. This is the first time I make Rice Pudding. I used 2% milk, 1/2 cup of milk and 2 teaspoons of vanilla instead. It turned out to be very very good. Next time, I might use 3.25% milk to make it even more creamier!
  2. Very creamy - I love it! And quite easy! I started with about 2 1/2 cups cooked long grain rice and 1/2c cooked jasmine rice (both leftover in the fridge), nuked it for a few minutes and followed the recipe from there with the scalded milk. I also subbed 1/2c light cream for the last of the milk since I didn't have quite enough. I was afraid the jasmine rice would be too strong/fragrant, but it turned out fine. At the end I added a little cinnamon to suit my taste as well. What a great, easy recipe - thanks for sharing! I will be making this again for sure.
  3. I used a few pieces of lemon zest, added cranberries instead of raisins, it was a big hit with all of us. Also was the only thing my 9 month old baby could keep down during a vicious bout with the flu-outstanding recipe, will make many times.



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