Rice Pudding With Cream

"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."
photo by Chef Mommie photo by Chef Mommie
photo by Chef Mommie
photo by out of here photo by out of here
Ready In:




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

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. Best, best, best rice pudding I ever ever ever had! I also did not add the cream after baking.. So yummy, I want to make more right now. Thanks for the great recipe.
  5. This is the best rice pudding! It was easy to make, but it took the rice about 45 minutes to absorb the liquid. I also added extra raisins, because i love them. I did not add the cream at the end either. It was rich and creamy enough for me. A keeper! Thanks for posting, Rose of Sharon. Sue



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