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Nutrition Facts
Serving Size 1 (498g) Recipe makes 4 servings
Calories 502
Calories from Fat 147		(29%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 9.0g	45%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 199mg		66%
Sodium 332mg		13%
Potassium 362mg		10%
Total Carbohydrate 75.4g		25%
	Dietary Fiber 0.5g	2%
	Sugars 37.9g
Protein 13.2g		26%
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Agnes’ Creamy Rice Pudding

Recipe #32987 | 40 min | 5 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Rodger
Jul 2, 2002

This is a great creamy stove top version of rice pudding. I like it while it's still warm, but it's great cold too.

SERVES 4 -6 (change servings and units)

Ingredients

3/4 cup rice
3 cups water
1/4 teaspoon salt
2 tablespoons butter
3 cups milk
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup raisins (optional)

Directions

1
Combine rice, water, salt, and butter in a pan.
2
Cover and simmer for 15 minutes.
3
At the same time, heat the milk to scalding.
4
Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
5
Beat eggs and sugar together.
6
Add some of the hot mixture to them, stirring constantly.
7
Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
8
It should start to bubble.
9
Pour into a bowl.
10
Add the vanilla.
11
Cool.

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Featured Reviews for This Recipe

From: Princess V

On Jul 15, 2009

This is the first time I make Rice Pudding. I used 2% milk, 1/2 cup of milk and 2 teaspoons of vanilla instead. It turned out to be very very good. Next time, I might use 3.25% milk to make it even more creamier!

0 people found this review helpful

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From: Chef #843155

On Jun 17, 2008

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From: princessbride029

On Sep 3, 2007

Very creamy - I love it! And quite easy! I started with about 2 1/2 cups cooked long grain rice and 1/2c cooked jasmine rice (both leftover in the fridge), nuked it for a few minutes and followed the recipe from there with the scalded milk. I also subbed 1/2c light cream for the last of the milk since I didn't have quite enough. I was afraid the jasmine rice would be too strong/fragrant, but it turned out fine. At the end I added a little cinnamon to suit my taste as well. What a great, easy recipe - thanks for sharing! I will be making this again for sure.

4 people found this review helpful

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From: deborahk

On Feb 13, 2008

Came together quickly and easily, and was delicious. Much better than waiting for baked pudding! I started with about 1 full cup cold, refrigerated jasmine rice, and increased the initial simmer time to 5 min to compensate. Agnes rocks!

3 people found this review helpful

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