Creamy Rice Pudding

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3⁄4 cup uncooked white rice (for creamier pudding use short or medium grain rice)

2 cups milk, divided

1⁄3 cup white sugar

1⁄4 teaspoon salt

1 egg, beaten

2⁄3 cup raisins

1 tablespoon butter

1⁄2 teaspoon vanilla extract


1. In a medium saucepan, bring 1 1/2 cups water to a boil.

2. Add rice and stir.

3. Reduce heat, cover and simmer for 20 minutes.

4. In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.

5. Cook over medium heat until thick and creamy, 15 to 20 minutes.

6. Stir in remaining 1/2 cup milk, beaten egg and raisins.

7. Cook 2 minutes more, stirring constantly.

8. Remove from heat, and stir in butter and vanilla.

9. Serve warm.

Bon Appetit!

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