Rice Pudding
Rice pudding is a versatile dish. You can serve it hot or cold, for breakfast or for dessert and you can make it from scratch or with leftovers. That's versatility!
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Rice Pudding
- Prep Time: 5 m
- Cook Time: 35 m
- Total Time: 40 m
- Servings: 8
Ingredients
- 1 cup medium grain white rice
- 4½ cups whole milk
- 1 tablespoon butter
- ½ cup sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
- ground cinnamon for garnish
Instructions
- Place the rice, milk, butter, sugar and cinnamon stick into a non-stick saucepan. Bring the mixture to a simmer, reduce the heat and simmer gently, covered but stirring occasionally for 35 minutes, or until the rice has absorbed the liquid. Stir in the vanilla extract, the heavy cream and any other flavoring ingredients you choose. Loosen to the desired consistency.
- Remove the cinnamon stick and decide if you are serving this warm or cold. If you are serving this warm, spoon the pudding into bowls, topping with a sprinkling of ground cinnamon or a little heavy cream, some nuts, raisins, chocolate, or whatever you like. If you are serving this cold later, transfer the pudding to a baking dish and cover with plastic wrap (pressing the wrap right down onto the surface of the pudding). You may need to loosen the pudding again once it is cool.
Nutrition Facts
Rice Pudding
Amount Per Serving
Calories 282
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 37mg12%
Sodium 78mg3%
Potassium 218mg6%
Carbohydrates 38g13%
Sugar 19g21%
Protein 6g12%
Vitamin A 485IU10%
Calcium 176mg18%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Made this rice pudding twice and am making it as I type here. So easy, creamy and tasty. We love it!
I made your rice pudding with the recipe you had shared on QVC’S Christmas programs and it was absolutely delicious. I made it many times and my husband
just loved it. It was made in the oven and now I will try this new version.
I sure do, as many I am certain, miss seeing you on QVC.
I just made the rice pudding, and let me tell you it is delicious. The raisins soaked in bourbon give it that ” extra something”. I didn’t need all the heavy to loosen, but I will after its refrigerated and I want to warm up. Great recipe! Thanks!
Just made this tonight and put it in the fridge, to take to my granddaughter in the hospital tomorrow. She has terrible mouth sores from chemo and hasn’t really been able to eat anything. This video popped up on FB tonight. I only put the cinnamon stick and vanilla in it. I took a bite and it’s delish!
Hope she’ll be able to eat it.
I meant to give this recipe 5 stars.
It’s become a family favorite!! Thank you.
Great recipe very creamy and easy..Making it again today
Loved the taste but it ended up soupy. I have been thinking that 1 cup rice to 4 1/2 cups milk is an error?
Hi Helen. It sounds like you might have used a long grain rice instead of a medium grain or short grain and perhaps didn’t cook it for long enough. It’s hard to put a number on the cooking time when people all have different levels of heat on their stovetops. The rice will eventually absorb all the liquid, so just cook it until the rice pudding has the consistency you like.
Hi Meredith, I have the 4 qt Cooks Essentials pressure cooker and was looking for a Rice pudding to cook in the pressure cooker. Can you help me? Miss you on QVC.
Thanks Doris! I do have pressure cooker rice pudding recipes in my cookbooks ‘Comfortable under Pressure’ and ‘Delicious under Pressure’, but basically the ratio I use is 2 cups half and half, 2 cups milk, 1½ cups short grain rice, and ½ cup sugar. You can add any additional flavorings to it that you like. I like to finish it off at the end with by stirring in little extra half and half.
Meredith, Can I put raisins in without soaking. and put them in while the rice is cooking?
Hi Kate. You sure can! Pop the raisins in while the rice is cooking and they’ll be nice and soft by the time it is done.
ML
I did just that. Meredith this is the best and delicious, easiest recipe ever. Gave some to my son. Now I’m getting ready to make another batch.Love,love,love it. Thank You.
I’ve been making this rice pudding again and again since it first came out inn the original Blue Jean Chef cookbook. So simple and amazingly delicious. I have varied it here and there, and love love love!
Meredith, can you make this with Instant Rice?
Hi Nancy. I wouldn’t think so. Instant rice has been par-cooked and has therefore already absorbed liquid. You could give it a try, but it might be more liquid-y or the rice might be mushier than you’d like.
Hi Meredith,
Love your videos! In the rice pudding video, you did not say how many cups of bourbon to raisin. Can you advise the quantity of bourbon and raisins please? Thank you!
Hi Gwendolyn. You need just enough bourbon to cover the raisins – no specific quantity or ratio required.
This is a great rice pudding! Hubby liked it with those bourbon plumped raisins, I liked it plain and/or with a few chucks of fresh mango! I can’t comment on the length of time it took me to cook it, but just about the time you start wondering “is there too much milk?” it all starts coming together! I’ll definitely be making this again and now anxious to try some other Blue Jean recipes.
I have made this a few times and it reminds me of my mom’s Rice Pudding. OMGosh, I just want to eat the pan. So easy to make and delicious.
Hi Meredith, I’m wondering if this can be made with almond milk instead of whole.
Hi Karen. I haven’t tried that, but I don’t see why not. It will have a different flavor, but assuming you like the flavor of almond milk, it should be fine.
Hubby loves rice pudding. I normally do the baked. This time I tried your. I think it will fit the bill beautifully. Thank you.
Made this recipe several times and it’s one of our favorites. It’s so creamy and delicious and the idea to soak raisins in the bourbon is the icing on the cake. So good!
Can I use low fat milk can’t handle full fat only fat free or low fat? Also what about half and half instead of heavy cream. I love rice pudding and this one sounds fabulous.
Sure. Those sound like sensible adjustments if you don’t get along with high fats. Give it a whirl!
How do you flavor the pudding with white or dark chocolate?
You can stir in the chocolate after the rice has absorbed the liquid. Add it when you would add the vanilla and heavy cream to the rice. Stir until the chocolate has melted into the rice pudding.