Creamy Rice Pudding *

rice puddingrice-pudding-12-2-13


I haven’t made rice pudding in  years.  This was a great recipe I am keeping.  I found out I prefer my rice pudding cold versus warm.  I used dark raisins but that’s my preference.  Any amount of raisins will do.  I remade this in April of 2014 and I found that 1/3 cup of dark raisins suits us just fine.  Be sure to turn your heat off when you add the egg/milk/raisins, otherwise you may get scrambled eggs.  I stirred constantly while slowly adding the egg.  ENJOY!  (A dash of cinnamon on top when it’s done doesn’t hurt either.  Unless, of course, you’re allergic to cinnamon, which I have heard!).

  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 to 2/3 cup golden or dark raisins**
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract**
  • Dash of cinnamon, optional**

**Known IC irritants, tread carefully! Omit these to make it IC safe.


  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
  3. Cook over medium heat until thick and creamy, 15 to 20 minutes.
  4. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.
  5. Remove from heat and stir in butter and vanilla.