Creamy rice pudding


white rice – 3/4 cup uncooked
milk – 2 cups, divided
white sugar – 1/3 cup
salt – 1/4 teaspoon
egg – 1, beaten
golden raisins – 2/3 cup
butter – 1 tablespoon
vanilla – 1/2 teaspoon



In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

This recipe is from

Note: Best served and eaten immediately after cooking. I’ve found that leftovers of this pudding tend to be dry after being chilled.

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