It's nice to know someone else uses the quick-n-easy recipe (your Dad). Sometimes I add raisins, almonds, or coconut flakes, which appear in Indian rice pudding recipes. Thanks.

This recipe sounds great.

I usually make it the lazy way: Cooked rice, cinnamon, raisins & sweetened condensed milk. Just mix, heat & eat.

I had a craving for rice pudding since I was missing my vanilla flavoured Muller Rice in the UK. Its also Eid today so I think your recipe will work just perfectly for this occasion! Thanks!

PS: rice pudding works even better with toffee caramel!

Hello Elise.
I am adding your rice pudding recipe to my collection as it is quicker. I do like my custard type recipe, too, but it takes longer because it has to bake. It was on the Uncle Ben's Converted Rice box at one time. I lost mine and they sent me a copy when I wrote to them. It may be on line. I haven't checked that. It's like a custard with rice and I like custard.
Martha
Martha

We just made this recipe with some leftover rice, and it was beautiful.
It is especially nice with some cold ice cream, really balances it out.
Its my first try of rice pudding, and am def hooked.

yum!

I'm grateful for this recipe on so many levels. First--I'm living in Japan, without an oven, so all of most of my cooking is stovetop. It's great to find a dessert that doesn't require baking! Second--I've never made rice pudding before and your instructions couldn't have been more clear. Third--it was incredibly quick and easy. I tripled the recipe and brought it to a pot luck... everyone wants the recipe!

As a last thought, I used vanilla bean instead of extract and it worked great.

thanks again!

WOW This is the first time I made rice pudding... amazing I did thoe add more raisins and a bit of nutmeg... amazing!
Cheers!

Well, this recipe is definitely a life-saver! I've been craving rice pudding for about a good month now, but could not find the "right" ingredient list/flavors until now! Thank you ever so much for this recipe. This will go into my recipe collection book, and I'll get to work right away!

After craving for rice pudding for several months, i found this recipe which i found simple. Though the pudding didn't thicken enough (due to my impatience)it tasted delicious! I plan to make more next week and wait longer for it to thicken.

I thought this recipe was easy and good but next time I am going to add way less sugar, I thought it ended up being a bit too sweet.

Your taxonomy omitted an important class: no egg. Classic New York City deli rice pudding is made by cooking rice in the milk and sugar. The result is classic: smooth, creamy. Not better, just different. Thanks for sharing yours!

I just made this for my wife and daughter... They Loved it... I did add nutmeg instead of cinnamon... Delicious... Reminds me of the Sixtie's when my Grandmother would make it on a cold winters day... Thanks for the memoriess...

This recipe is fantastic. I make this about every week now, sometimes more, and it never lasts very long once my parents discover I've made it! I flavor mine differently (instead of cinnamon and raisins, I use about a teaspoon of orange zest), but the base recipe is great. I also tend to make it with about half the sugar (I like mine for breakfast, and I can't take sweet first thing in the morning), but then my dad always sweetens his bowl.

I've taken to bringing a chair to the stove so I can sit while I stir; it is a bit involved (but quite worth it).

Thanks for my new favorite recipe. :-)

Really delicious recipe. I used long-grained jasmine rice typical to everyday Asian cooking, and it took a considerably longer amount of time to thicken (around 30-45 minutes). The result was creamy, but a starchier, more plump grain would probably work better.

I just made this recipe and it is quite delicious! I added maple syrup to it at the last minute and it added a great maple taste. Next time I will be sure to cook my rice a bit more though!

Hi Elise!

First of all, I love rice, and I've been looking for a good rice pudding recipe. I tried another recipe from the Food Network, but it was a disaster, no doubt, due to my own failings. I saw your recipe and I decided to give it a try, facilitated by the fact that I had all ingredients on hand...

To make a long story short, it was easy, right, and delicious. We are batting 100% on getting recipes right the first time for us working dads trying to be chefs :-)

Thanks again!

I was looking for an easyrecipe and found this one. Although I found that it tasted fine, it wasn't as easy as I thought. It didn't seem to thicken. I tried it twice in a row (thought maybe I goofed the first time) and still had the same result.

Oh wow. I just made this for breakfast and it is soo good! Often when I make oatmeal I add chunks of apple/raisins at the start, so that they sweeten the oatmeal and get very plump. I applied the same trick to this rice pudding, minus the apple. It was very good! Very good recipe, not hard to follow at all and very delicious!

Thanks for the great recipe...

My first time making or eating homemade rice pudding. What a wonderful comfort food. I appreciated the comments below the recipe and added a bit of cardamom. I also had a splash of heavy cream left over so I added it as well. I also bloomed the raisins in a bit of bourbon which adds a little depth as well. Next time will have to double!!

Cheers!

I found that this recipe calls for far too much liquid to make a "pudding" consistency, so I made rice with the appropriate ratio of milk, and then followed the recipe.

Other than that, it was delicious.

I just made this, expecting the process, and end result to be disasterous, but it was reaaally easy, and quick, and yummy, not to mention fool proof.

I substituted 1/3 cup white sugar, for 1/4 cup brown, and it was delicious. I'll try brown next time, when I have some.

Also, cinnamon sprinked on top of the individual servings was great.

I make a very similar rice pudding using coconut milk in place of the regular milk and regular white sugar instead of brown. It is spectacular! So yummy after a good Thai meal. :)

I'll have to try this recipe. Rice pudding has long been a comfort food in my family. We usually use jasmine rice, cane sugar, coconut milk and cardamom. Your version has more familiar flavors for my family, I think it will work better for us.

I will have to try this - I love rice pudding, but my husband isn't a pudding guy so I'll have to do it when he is out of town next time. Sounds extra yummy on a cloudy day like today! :)

Your recipe is good reminds me of the one I used to eat as a child. This is a very common sweet dish in India. Tips: it helps to break the rice (short grained-quick rice) a little bit beforehand (pound on it a few times)- gives it a starchy pudding like consistency and you do not need the egg. Its tasty with cashew nuts, raisins, walnuts, almonds anything you like- I like to lightly fry the nuts and raisins in a spoonful of clarfied butter (till a golden brown color) gives a crunch to the pudding. Happy pudding eating everyone!

I love rice pudding and the recipe sounds so easy - can't wait to try it! :)

p.s. Thank you for to all the other bloggers for their additional tips/comments on how they make their rice pudding. I've only had it the "traditional" way that Elise shows but all these wonderful new ways sound delicious.

Rice pudding is such a comforting, homey dessert. (Beautiful photo of a difficult subject!)

When I was in Indonesia this past summer, I ate black rice pudding and absolutely loved it. It had coconut milk and bananas with the black rice pudding. this rice pudding recipe has inspired me to try to make it!

I am from the Southwest and our family uses canned evaporated milk in our rice pudding. It gives it a rich, cream like consistency. We also separate the egg whites from the yolks. We add the yolks to the pudding and heat until pudding is thick. We beat the separated egg whites until they are fluffy. Then we fold them into the pudding. The warm rice pudding cooks the whites but makes the pudding light and fluffy.

I have been looking for a rice pudding that can be boiled for a while, so happy to have it now! Thank you.Boiled is so much better than baked.

I have learned to love arroz con leche since being in Peru. I love that everyone has their own versions.

Elise, in Azerbaijan we make a simpler version, or what you make in Step 1 in your recipe. We simply boil the rice in milk mixed with sugar until the rice is tender. Then we sprinkle it with ground cardamom and serve, hot. So, ours is what we can call a porridge, we eat it for breakfast, and yours is a pudding, which honestly I like better:)) Thanks for sharing!

Elise, I just made this putting! And it turned out great! We just had it for breakfast today and everybody loved it! The last simmering part took only about 3 minutes, because it thickened fast. What a great recipe! IT IS A KEEPER!!! THANK YOU!!!

My good friend, Michelle, is recoving from a liver ailment. With her meds,she can have ZERO lactose but, after weeks of a bland diet, she wanted rice pudding in the worst way. So, loving a culinary challenge, I got to work with your recipe.

Instead of whole milk, I used rice milk. As there is no milkfat to act as a binder, I used two eggs and made a paste of 1 Tb. of cornstarch with water that I whisked into the eggs. All else was the same except that the boiling time took about 10 minutes longer. With cinnamon, vanilla and plumped currents, its not the traditional white rice pudding we know, but is really quite good.

This is by far my favorite rice pudding recipe. I have always done the bake kind and enjoyed this so much more. I do have to make sure I cook the rice long enough in the milk, first time a bit too crunchy! I also made it with splenda brown sugar for myself and diabetic boyfriend, it was a smash!

Finally, my first successful rice pudding! Thank you for this recipe, Elise- it was so easy and everything came out just perfect! I made a few adaptations though: I took one of the suggestions and used maple syrup instead of brown sugar and I didn't have raisins so used dried cranberries instead. Also, just for a little decadence, I added about 1-2 teaspoons of orange flower water. I love the delicate perfume and the elegance it adds to the humble rice pudding.

Thank you again!

Thank you so much for this recipe!! I've never made rice pudding, and I'm so happy for this first try. I used 2x amount of left over rice from dinner last night and it still came out good!

I wish I had seen this website early, or my fiancee wouldn't have wasted a gallon of milk trying to make it himself earlier... Though I can't wait to make a bigger batch of this stuff.

As a revision to your recipe, you should put it only serves 1... it's too good to share such a tiny amount. :)

Spectacular!

I needed to use up some milk before vacation, and this was a big hit.

I use a double boiler...this evades the burnt milk issue entirely. Using 2% milk makes for a "lighter" pudding, but adds more sugar, of which there is already plenty in this recipe. I prefer whole milk or 1/2 & 1/2. I've added pumpkin in small amounts to make "pumpkin rice pudding" for the holidays. The Kahlua idea is outstanding!

I used to have a rice pudding recipe that required baking. A few days ago, I was looking for the recipe because I was craving rice pudding. Of course, I could not find it and thus began my Internet.

When I found your recipe I thought, "looks and sounds good, but I have never made rice pudding that didn't require baking." With only a few minor modifications, I made this recipe. It was fantastic! I just finished making my second batch this week. My mods: I used 1 cup 1/2 and 1/2 and half a cup of heavy whipping cream. Also, during the last 10 minutes while the entire mixture is on the stove thickening, I added the cinnamon, vanilla, and raisins (I prefer softer raisins).

This recipe is wonderful! I am seriously trying to refrain from eating the whole pot. Thanks for sharing!

My Grandmother always baked hers. That was the most delicious Rice Pudding I ever tasted. Took the recipe to the grave with her. Pity. Her rice pudding had an inch and a half of custard on the top with the most creamiest rice underneath. Really miss that Rice Pudding.

I happened on this recipe while making a oriental pork dish. The rice was infused with lemon grass (tied and removed)freash ginger chopped corse, and coconut milk. All I could think of when I was eating this rice was, what a fantastic rice pudding dish. So I used the left overs and made a dish topping it with sugar and raisins. And one with sugar and a ripe pear, yummy. And apples and cinnamon. Ot was creamy and there is no end to what you can do with this rice. Thanks for the opportunity to share.
v

Is this what we call in spanish: "arroz con(en) leche" literally transalted to "rice with(in) milk". My grandmother does it in a similar way, but I think she skips the egg and just lets the milk boil down to get the texture. I would have to get back to you on that, though.

I think I missed something. Recipe went along nicely, the results smelled delicious... and then we took a bite: the rice hadn't cooked!

The recipe states 1/3 c uncooked rice. Should I have used quick cooking rice? Or maybe cooked rice?

I plan to experiment with both, as I can tell this recipe results in a yummy pudding.

Check your rice package. Most white rice should cook in 15 minutes. If your package is for a variety of rice that calls for longer cooking, you'll need to cook it longer. ~Elise

My daughter saw me eating a bowl of rice with milk, sugar, and cinnamon on it the other day and made a face. I explained that my dad ate it that way and I guess it is a Great Depression era dessert? All I know for sure is, growning up, there was never too much left over white rice after a dinner.
I'm excited to finally make 'real' rice pudding using your recipe (although I do enjoy my dad's way for breakfast or dessert).

This is a fantastic recipe; increases easily, you can modify to your hearts content. I used it for a work function and heated individual portions in the microwave. Rave reviews.

Just made some using this recipe...only thing the rice wasnt soft enough...cook for longer than 20 minutes maybe 25-30 besides that...
YUM!
_Kismet_

The above recipe is ok...however, the island way of making rice pudding involves the addition of coconut milk to the regular cow milk. Also, one can substitute the sugar with condensed milk. This gives it a more unique richer Caribbean taste!!!

I just make this recipe and I can't seem to figure out where I went wrong. It never thickened up after adding the egg and sugar. I followed the recipe. The flavors are excellent, but it was more like rice soup than a pudding, in that I was disappointed.

The only deviation I made from the recipe was to add the zest of 1 lemon and omit the cinnamon, it gave the rice soup a little brightness that I was looking for.

I will have to try it again and see if I can get it to thicken.

I subbed 1/2 white sugar and 1/2 brown sugar. Wow, this turned out so good! I have never eaten rice pudding warm- it was delicious. This is dangerously easy to make and yummy!

I followed the directions step by step changing none of the amounts, except leaving out raisins, and I am very impressed. This batch came out delicious!

After tasting the pudding and reading comments, I think I'll try at least 1/2 white sugar w/ 1/2 brown sugar, if not full white. I feel that the pure white color is the true color of rice pudding.

Thanks for sharing, though!

Dear Elise
I made this recipe last night, it was awesome!
I have only one point to make :)
for a tastier, smoother rice feeling put the rice in warm water
for 10 min before start making the pudding and you will notice
the difference.
Greeting from the middle east.

Sincerely
Moe

what a disappointment. all that effort and complexity and it didnt even taste good. i threw it out and went back to my mums recipie.
never mind they cant all be great :-)