Creamy Rice Pudding Recipe

Creamy Rice Pudding – The easiest, creamiest, rice pudding recipe! Our rice pudding takes just under 30 minutes to make and is one of the best, most comforting desserts, ever!

Rice Pudding

This cinnamon-y, craisins packed Rice Pudding is very easy to make and turns out so rich and tasty! With just a few ingredients, this wonderful dessert is great served either warm or cold.

I, once again, woke up with a sweet tooth. Never ending story. BUT, I need to get back to good-eats because bits of the last month’s Christmas Feast can be found on my hips, cheeks, and flabs – ahem – abs. That food was so good, though – worth all those extra calories, carbs, fats…!

SIDENOTE: This post and recipe were originally posted on January 10, 2011 – updated with new pics on January 23rd, 2019! WOW! I can’t believe I’ve had Diethood for this long! WOOOOT! 

Okay, back to what I was saying back in 2011 👉 Have I told you that I love Rice Pudding? I DO! I grew up on this stuff, and we call it Sutlijach in Macedonian. That’s soot-lee-yatch.

It was a weekend treat and my mom would make tons of it because my sister hated milk, but she loved it in desserts because, creamy.

Creamy Rice Pudding in Bowls

There are many variations for this dessert, but mine – actually, my Mom’s – version is pretty straight forward and like, stupid easy.

HOW TO MAKE RICE PUDDING

  • To start, we only need rice, milk, and a bit of salt. Plus a saucepan or soup pot.

Cooking Rice Pudding

  • Combine all those 3 together in the pot and bring to a boil; reduce heat and continue to cook for 20 minutes.
  • In a small mixing bowl whisk together light brown sugar with an egg.
  • Scoop out 1/3 cup of the cooked rice pudding and whisk into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking or you’ll end up with scrambled eggs.
  • Whisk the entire brown sugar mixture back into the pot and continue to cook over low heat for 5 more minutes, or until thickened.

How to Make Rice Pudding

  • Stir in some vanilla, cinnamon, a bit of nutmeg, and a nice dose of craisins. Or raisins. Or none of the above. But you SHOULD because that is what makes this rice pudding extra special.

Rice Pudding Dessert

Creamy Rice Pudding

Rich, creamy, and almost no work, this creamy rice pudding is wonderful and everyone that’s tried it, loved it.

ENJOY!

Creamy Rice Pudding Dessert

Creamy Rice Pudding

Katerina | Diethood
Our rice pudding takes just under 30 minutes to make and is one of the best, most comforting desserts, ever!
Servings : 6 servings
Prep Time 2 mins
Cook Time 25 mins
Resting Time 5 mins
Total Time 30 mins

Ingredients
  

  • 3 1/2 cups milk (2% or whole)
  • 1/2 cup uncooked medium-grain or long-grain white rice
  • 1/8 teaspoon salt
  • 1/4 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon (you can use less or more) ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup craisins, (you can also use raisins)

Instructions
 

  • Combine milk, rice, and salt in a large saucepan or a soup pot.
  • Bring mixture to a boil; reduce heat to LOW and simmer for 20 minutes, or until the rice is cooked and tender. Make sure to stir it every once in a while so to prevent the rice from sticking to the pan.
  • In a separate mixing bowl whisk together brown sugar and egg.
  • Scoop out 1/3 cup of the cooked rice pudding and whisk into the egg mixture, 1 tablespoon at a time. DO NOT stop whisking or you’ll end up with scrambled eggs.
  • Whisk the entire brown sugar mixture back into the pot; whisk in cinnamon, nutmeg, and vanilla, and continue to cook over low heat for 5 to 7 more minutes, or until thickened.
  • Remove from heat and stir in the craisins.
  • Let stand a few minutes before serving.
  • Serve warm or cold with a sprinkle of cinnamon on top.

Nutrition

Calories: 193 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 38 mg | Sodium: 127 mg | Potassium: 232 mg | Fiber: 0 g | Sugar: 20 g | Vitamin A: 180 IU | Vitamin C: 0.2 mg | Calcium: 181 mg | Iron: 0.4 mg | Net Carbs: 33 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American/Southern, Macedonian, Mediterranean
Keyword: dessert recipes, rice pudding, rice recipes
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63 comments on “Creamy Rice Pudding Recipe”

  1. My husband and I both love rice pudding.
    As type II diabetics we use regular Splenda and Splenda brown sugar (in case anyone is interested in it’s existence).
    Question, can Minute Rice be used?
    Recipe sounds awesome, thanks.

  2. Looks great will definitely try it. Question: I find it unusual to use long grain rice rather than short/medium. Do we have to use long? We usually have basmati in the pantry not regular long grain. I would guess that would alter the flavour?

    1. Katerina - Diethood
      Katerina Petrovska

      Oh yeah, you can definitely use shorter grain rice. If you want to use Basmati, that’s up to you – it will alter the flavor somewhat, but if you like it, I don’t think it should be a big deal.

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