Rice Pudding

Success! I’ve finally made a decent rice pudding recipe. No longer will I be subject to the whims of Kozy Shack (which makes incredibly good rice pudding, btw).

Rice pudding — no affiliation with the university of the same name.

1 C medium-grain rice
2 C skim milk
2 C cream
3/4 C sugar
1 egg yolk
1 1/2 t vanilla

  1. Cook the rice. Generally, this means boil 2 C of water, add rice, cover and simmer over low heat, stirring a couple of times until the water is absorbed — about 15 minutes.
  2. Add the milk, cream, sugar, vanilla and egg yolk. Increase the heat to medium-high until it’s simmering, then reduce the heat enough to maintain the simmer. Cook uncovered, stirring often, until the mixture thickens. This took me about 30 minutes.
  3. Reduce the heat, and continue to cook, stirring every few minutes to prevent sticking and scorching.
  4. When it’s thickened enough that a spoon will stand up in the pudding, cook for another 15 minutes.
  5. Cool and serve at room temperature or chilled. It will keep in the fridge for 2 days.

If you’re inclined, stir in 1/2 C of raisins and 2 t of cinnamon before you let it cool.

7 thoughts on “Rice Pudding”

  1. I have also had success using 4C of milk instead of 2C cream and 2C milk. It’s not quite as rich, but it’s still yummy.

  2. Dude… This is the best rice pudding recipe. I used 2 c skim and 2 c whole milk. I have a photo posted on my site. It IS quite yummy!

    Lisa

  3. I made a new recipe for Indian Rice pudding the problem is that it is fully cooled and not nearly thick enough and I followed the directions to the “T”, what can I do at this point to thicken it up, I need it for Xmas Eve dinner, Thanks

  4. In a pinch, you can add some corn starch dissolved in water and cook it a little longer (the bubbling thickens the mixture). Otherwise, I’d just do a longer cookign time.

  5. is there anyway to make this sugar free rather than regular? looking for a good sugar free rice pudding recipe.

  6. You can certainly try it without the sugar. Aspartame breaks down (and becomes very bitter) when cooked.

  7. For sugar free, I use Splenda Brand sweetener in all my baking. It’s made from real sugar and measures cup for cup, it doesn’t have that bitter aftertaste either that other sweeteners can leave in baking & cooking.

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