Creamy Rice Pudding

When I was growing up, rice pudding was a major thing. My mother would get a quart of it at the deli and it was gone in a flash. I also often had little snack size tins of it in my lunch box.

Fast forward many years and I couldn’t remember the last time I had had rice pudding. So, I hit Google in search of “best rice pudding”. Right at the top of the search was this recipe for Creamy Rice Pudding. It got 4.7 to 5 stars on 2 websites with a combined total of over 2000 reviews.

Seemed like a good recipe to try…and it was! It’s exactly what you think of when you think of rice pudding: creamy and sweet with a hint of vanilla.

Creamy Rice Pudding


3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (I left these out)
1 tablespoon butter
1/2 teaspoon vanilla extract
Nutmeg or cinnamon, optional


1. Bring 1 1/2 cups water to a boil in a saucepan. Stir rice into boiling water, reduce heat to low, and cover. Simmer for 20 minutes.

2. In a clean saucepan, combine 1 1/2 cups of the cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.

3. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook for 2 minutes longer, stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or cold sprinkled with nutmeg or cinnamon if you like.

Serves 4

Recipe slightly adapted from Allrecipes and

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About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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1 Response to Creamy Rice Pudding

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