Surprisingly Easy Rice Pudding Recipe For A Delicious Treat

Homemade rice pudding recipe. Surprisingly easy recipe that is creamy and delicious with cinnamon and raisins.

I’m bringing back the rice pudding dessert into our special treat rotation. I can’t tell if this is an age thing- I remember my grandma whipping this up from time to time and I had mixed feelings about the whole thing.

I wanted to like it because it was rich and creamy but something about rice in a pudding seemed wrong.

Fast forward 25 years or so and I’m the one craving rice pudding and my 10 year old questions if rice in a dessert should be allowed. ‘Mom, it’s good. But the rice is weird.’

Oh sweet girl, give it 25 years and then come talk to me.

Follow me on

• Facebook
• Instagram
• Pinterest

This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases at no additional cost to you.

Now if we really want to have a debate about rice pudding, we should probably start with if raisins belong in there.

The reason rice pudding made a comeback in this household was because of it’s simple ingredient list. A little milk, rice, eggs along with sugar and spices and that’s all you need to make this rich and creamy dessert.

Because of that ingredient list alone it’s easy to make on a whim any time of year.

RICE PUDDING RECIPE

Ingredients

• ½ cup uncooked rice
• 2 eggs
• ½ cup sugar
• 2 ½ cups milk
• 1 tsp. vanilla
• ⅓ cup raisins (optional)
• ¼ tsp. salt
• pinch of cinnamon

PREPARE RICE

Cook ½ cup of rice according to package. Season water with ¼ tsp. salt as the rice cooks.

Set aside.

PREHEAT OVEN TO 325°

PREPARE PUDDING MIXTURE

While oven is preheating prepare your pudding mixture.

Add two eggs to 1 ½ quart baking dish. Whisk.

Add ½ cup sugar, 2 ½ cups milk, 1 tsp. vanilla and raisins. Stir to combine.

Mix cooked rice into the baking dish.

Top with a sprinkle of cinnamon.

BAKE

Bake in 325° oven for 45 minutes, stirring at both the 15 minute mark and 35 minute mark.

After 45 minutes the rice pudding will look very wet on top. Do not stir. As the pudding cools it will begin set.

Let stand at room temperature for 15 minutes or longer.

You can serve rice pudding while warm or let cool to room temperature before storing in the refrigerator for later.

* Be cautious not to overcook your pudding as the pudding can curdle.

Related Posts

STORING LEFTOVERS

You can store leftovers in an air tight container in the refrigerator for up to 4 days.

RICE PUDDING WITH LEFTOVER RICE

Another reason this dish is so great is that it can easily be made with leftover rice.

Using 1 ½- 2 cups cooked leftover rice, combine ingredients- leaving the rice for last. Stir in leftover rice and bake for 50 minutes at 325° stirring every 15 minutes.

Remove from oven and allow to stand at room temperature for an additional 15 minutes to fully set.

So where do you stand? Do you add the raisins or leave them for another day?

Best Wishes ~ Sara

Print Recipe

Easy Rice Pudding Recipe

Homemade rice pudding recipe. Easy recipe that is creamy and delicious with cinnamon and raisins.

Prep Time15 mins

Cook Time45 mins

Rest15 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: Dessert,, Pudding, rice

Servings: 8

Calories: 171kcal

Ingredients

• ½ cup uncooked rice
• ¼ tsp. salt
• 2 eggs
• ½ cup sugar
• 2 ½ cups milk
• 1 tsp. vanilla
• ⅓ cup raisins (optional)
• sprinkle with cinnamon

Instructions

• Cook ½ cup of rice according to package. Season water with ¼ tsp. salt as the rice cooks. Set aside.
  
• Preheat oven to 325°
• To a 1 ½ quart casserole dish, add 2 eggs. Whisk.
  
• Add ½ cup sugar, 2 ½ cups milk, 1 tsp. vanilla and raisins. Stir to combine.
  
• Mix cooked rice into the casserole dish.
  
• Top with a sprinkle of cinnamon.
• Bake in 325° oven for 45 minutes, stirring at both the 15 minute mark and 35 minute mark.
• After 45 minutes the rice pudding will look very wet on top. Do not stir. As the pudding cools it will begin set.
  
• Let stand at room temperature for 15 minutes or longer.
  
• Serve warm or cool.

Notes

*You can serve rice pudding while warm or let cool to room temperature before storing it in the refrigerator for later.

*Rice pudding with leftover rice- Using 1 ½- 2 cups cooked leftover rice, combine ingredients- leaving the rice for last. Stir in leftover rice and bake for 50 minutes at 325° stirring every 15 minutes.

-Nutritional information provided is an estimate and will very based on brands of ingredients used and cooking methods. 

Nutrition

Calories: 171kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 50mg | Sodium: 107mg | Potassium: 194mg | Fiber: 1g | Sugar: 16g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 0.4mg

YOU ALSO MIGHT LIKE

Back to Sara’s Kitchen

Back to Home Page

Like this idea? Save this post to Pinterest for later by clicking the photo below!