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Nutrition Facts
Serving Size 1 (214g) Recipe makes 4 servings
Calories 388
Calories from Fat 80		(20%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 248mg		10%
Potassium 410mg		11%
Total Carbohydrate 70.0g		23%
	Dietary Fiber 1.9g	7%
	Sugars 31.1g
Protein 8.7g		17%
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Spaghetti Casserole Night (New Mom's Gift)

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Yummy Creamy Rice Pudding

Recipe #46072 | 50 min | 30 min prep | add private note

⁽⁵⁷⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Nov 15, 2002

Best rice pudding that I have ever tasted. Good sprinkled with nutmeg or cinnamon.

SERVES 4 (change servings and units)

Ingredients

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

Directions

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.

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Featured Reviews for This Recipe

From: blonder

On Nov 21, 2009

My husband never liked rice pudding till I made this one

0 people found this review helpful

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From: Chelle_N

On Oct 20, 2009

It was good. I used Vanilla Almond Breeze milk substitute so I omitted the vanilla extract. If you use a milk extract leave it a little waterier before adding the extra milk/egg so it isn't too thick, I had to add a little extra to get the right consistancy.

0 people found this review helpful

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From: ladypit

On Jul 14, 2004

This is the best rice pudding recipe I have tried, and I have tried a bunch! (My husband said it was as good as Cozy Shack!) I used skim milk, but a special thicker brand of skim milk from a local dairy. I also used 2 egg whites instead of the one egg. It was creamy and had a great consistency. Wonderful!

7 people found this review helpful

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From: Soup Fly *

On Jun 28, 2004

I have never made rice pudding before - really haven't even eaten it except for a couple of random bites. I happened to have rice left from dinner and thought I'd give it a try. This was incredible! I only had low-carb milk, so I used 1 1/2 cups of it at the beginning and the 1/2 cup of half & half for the other 1/2 cup. I also sprinkled cinnamon on top. This is really good. Really good!

5 people found this review helpful

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