Wednesday, December 30, 2009

Rice Pudding

Rice pudding is most definitely one of my favorite comfort foods. It's creamy and sweet and it totally reminds me of my mother. The problem that I have with some rice pudding recipes is that either it tastes like canned vanilla pudding or else the rice is too hard. This recipe, passed down from my mother, takes a little time, but it is relatively simple. And it produces the most creamy, delicious rice pudding you will ever have.

Rice Pudding

1 cup water
1/2 cup rice
a dash of salt
1 quart of milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
1 cup raisins (soaked in hot water so they plump up), optional

1. Bring the water, rice and salt to a boil over medium/high heat in a large, non-stick saucepan.  Cover and let it boil until the water is absorbed, about 7 minutes. Reduce the heat to medium, add the milk and the butter and bring to a boil, stirring often. Reduce the heat to simmer, replace the lid and let the rice cook for 90 minutes, stirring every 20 minutes or so.

2. Remove the rice from the heat and slowly pour in the beaten eggs, stirring constantly. Put the pan back on the heat and cook for another minute or two. Stir in the sugar, vanilla and the raisins. Serve warm or cold with a sprinkle of cinnamon.

That's it. Easy, isn't it?


  1. I have to try this, I've been looking for a rice pudding recipe.

  2. I have to try this...! I too have been disillusioned by many a bad rice pudding recipe...

  3. ive only eaten rice pudding once...about a year ago. it wasn't as creamy and smooth as yours but then i didn't know what it was suppose to be like LOL. now I do :)

  4. Yum! My grandma used to make rice pudding all the time! Sounds so good!

    Cleo Rogers (

  5. Is the 90 minutes cooking time a typo? My rice was cooked well and truly before the 90 minute mark. Seems a bit overboard to me. The rice turned out very nicely. I didn't add the raisins but may do on the next foray into rice pudding.

  6. I have a similar recipe that divides the egg yolk from the whites. Whites beaten and 1/2 added at the end to the rice pudding. Put in large baking dish. Then pour the beaten whites/meringue which had a small amount of sugar and vanilla added over the rice and smooth over top. Bake until golden meringue...maybe 375 it.