Rice pudding is a traditional favorite the world over. Some people make it on the stove, others bake it, and some people even make it in a slow cooker. However it's prepared, it's a comforting dessert you can serve with almost any meal. One of these yummy recipes is bound to become a family favorite.
Homemade Rice Pudding
This standard recipe creates a traditional version of rice pudding and yields about 4 servings.
- ¾ cup uncooked white rice
- 1½ cups water
- 2 cups milk, divided
- 1/3 cup sugar
- ¼ teaspoon salt
- 1 egg, beaten
- 2/3 cup golden raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- In a medium saucepan, bring the 1½ cups water to a rolling boil and add the rice.
- Reduce heat, cover, and simmer for 20 minutes, or as long as indicated on the rice package. Rice is finished when soft and tender.
- Once the rice is finished, stir in 1½ cups milk with the sugar, and salt.
- Heat on medium until thick, stirring occasionally, about 20 minutes.
- Add remaining milk, egg, and raisins.
- Stir constantly and heat for another 2 minutes.
- Add butter and vanilla to taste and allow to cool. May be served warm or cold.
Old Fashioned Rice Pudding Recipe
This recipe is similar to one your grandmother might have made, and it yields about 4 servings.
- ½ cup uncooked rice
- 3 cups milk
- ¾ cup sugar
- ¼ cup vegetable shortening plus a little extra for the dish
- 3 eggs, well beaten
- ¼ cup seeded raisins
- ½ teaspoon salt
- Ground cinnamon to taste
- In a medium saucepan, bring the milk to a simmer. Add the rice and cook until thick, stirring enough to keep from sticking. Allow mixture to cool.
- Preheat oven to 350 degrees Fahrenheit.
- Cream the vegetable shortening and sugar together. Stir in the beaten eggs, raisins, salt, rice mixture, and cinnamon.
- Grease a 1½-quart baking dish with vegetable shortening, pour in the pudding mix, and bake for about 1 hour until pudding is set.
Baked Rice Pudding
This recipe is a little different since it calls for cooked rice rather than uncooked. It yields approximately 4 servings.
- 1 cup cooked rice
- 2½ cups milk
- 3 large eggs, lightly beaten
- ¾ cup sugar
- ¾ cup raisins
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat oven to 325 degrees.
- Mix together the rice, milk, beaten eggs, sugar, raisins, vanilla, and salt.
- Pour into a greased 1½-quart casserole dish.
- Set casserole dish in a baking pan with 1 inch of standing water.
- Bake for 90 minutes.
- Sift together the cinnamon and nutmeg and sprinkle the mixture over the pudding.
- Cool and slice before serving.
Mexican Rice Pudding
If you love cinnamon, this Mexican version made using cinnamon sticks should hit the spot. This recipe yields about 6 to 8 servings.
- 2 quarts whole milk
- 2 cinnamon sticks
- 2 cups cooked uncooked rice
- 1 cup sweetened condensed milk
- 1 cup sugar
- 1 tablespoon vanilla
- In a large saucepan, bring the whole milk to a boil and add the cinnamon sticks.
- Stir in the rice, reduce the heat, cover, and simmer for 15 to 20 minutes until rice is tender.
- Remove from the heat and add the sweetened, condensed milk and sugar. Stir until well incorporated.
- Return to heat and simmer for another 3 minutes.
- Remove from heat and add vanilla. Remove the cinnamon sticks and allow to cool before serving.
Experiment a Little
Once you feel comfortable making one of these rice pudding recipes, try out some variations. If raisins aren't your favorite, try using dried cranberries or dried cherries. If you're not fond of cinnamon, try stirring in some semi-sweet chocolate or a little chocolate sauce instead. Use your imagination, and you can create an original recipe of your own.