Rice Pudding

"My husband's favorite!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Joe G. photo by Joe G.
photo by Chris from Kansas photo by Chris from Kansas
photo by Anonymous photo by Anonymous
photo by Sarah K. photo by Sarah K.
Ready In:




  • Bring rice, water and salt to a boil over med-high heat.
  • Simmer covered until water has been absorbed (approximately 15 minutes).
  • Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
  • The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  • DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  • Remove from heat and stir in vanilla.
  • Turn into a bowl or cups.
  • You can sprinkle cinnamon on the top if you like.
  • COVER with plastic wrap directly on surface "IF" you don't want a skin.
  • COOL.

Questions & Replies

  1. How many servings does this really make? 2-6 is confusing.
  2. Can Lactose free milk be used?
  3. Has anyone doubled the recipe? I'm attempting it right now. *Fingers crossed*
  4. Can you use minute rice?
  5. I have leftover rice from Christmas. How much cooked equals 3/4 raw rice?


  1. I made this recipe this morning because I had a sweet tooth and needed a little comfort food. It was wonderful. It was so simple to make. ( I made it while studying my sunday school lesson) I added cinammon with the milk and also added more vanilla than the recipe called for, but of course all of this should be done to a person's taste. Thankyou for posting this! I will make it again.
  2. This is just like my mother made when I was young. I increased the sugar to 3/4 cup, added raisins, and nutmeg to taste. My husband thought it was great.
  3. I make this for my elderly mother using lactose free skim milk and it is terrific! I also add a teaspoon of cinnamon with the milk.
  4. Very good rice pudding! I used to make it with egg but I like this recipe better. A bit more healthy for my hubby with the sweet tooth. I used 1% milk and it turned out perfectly.
  5. My husband really enjoyed this I told my mother and she said that this was a great recipe she had one almost like it when she was growing up in west virginia she said that it reminded her of her mothers. So thank you for this one!


  1. so I really loved it as is, its a great base!! but try adding more spices!!! cardamom and ginger is SO SO SO good too!!
  2. Off the charts
    • Review photo by Joe G.
  3. Best rice pudding recipe ever!!! My goal was to find a recipe that was as good as Kozy Shack (which is all natural & very delicious). This recipe, (with some adjustments I made) surpassed my goal! The 1st time I made it, I added one egg beaten with a little heavy cream at the same time as I added 4 cups of whole milk & I stirred in a pat of butter at the end too. I cooked it for about 30 minutes & I took it off the heat when it was still a little more liquidy than I thought it should be because the recipe warns not to overcook in big letters & I got scared LOL. It was very delish the 1st time, just not quite as thick as I like it, but it was still nice & pudding-y. The sweetness was perfect with 1/2 cup sugar too. The 2nd time I made it, I used 1 cup rice instead of 3/4 (so it took more water to cook the rice), I used mostly 2% milk with a little whole milk (cuz that's what I had on hand) & I used 2 eggs beaten with about 1/4 cup of heavy cream. I used 3/4 c sugar this time since I increased the rice & heavy cream. I also added the butter at the beginning when I was cooking the rice, instead of stirring it in at the end. Idk if that made a diff or not tho. Oh & I doubled the vanilla too. I also cooked it for longer by not starting to time the 30 min. until the milk & everything started simmering. Well it was absolute perfection the 2nd time! I do sprinkle cinnamon on the top. After it chills in the fridge, it is the most delicious--even better than Kozy Shack! I use medium grain white rice, called Calrose rice to make this. This is def my go to rice pudding recipe, along with the adjustments I made!
  4. I used Horizon Organic Vanilla Low-fat milk and did not have to add any vanilla extract. I needed more water to initially cook the rice but this is a great recipe!
  5. awesome recipe , creamy and not to sweet
    • Review photo by Joe G.



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