Wow! Three recipe finds on one site in one day! I didn't know I was going to find all these great recipes today!

Your rice pudding recipe reminds me of a dish I used to eat as a child in Africa, called rice water, commonly eaten for breakfast. Haven't had that in ages.

I plan on trying your recipe soon -- after the eggplant and peanut recipes below. ;-)

Paz

P.S. I like your dad's saying! ;-)

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 rice pudding is being made today! I have a gimpy knee and will be able to very little today but will make this for my "comfort food".......

This recipe sounds great.

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

This recipe is perfect. It's not over-sugary, which lets the rice flavour come through. Thanks, I will definitely use more recipes from htis site.

I like to omit the cinnamon sometimes, to get even more of the flavor.

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!

17 December 2005/San Francisco
Dear Elise.com: I made your rice pudding and it is a keeper. Substituting cardamom for the cinnamon my preferred cardamom and for the brown sugar, maple syrup. Other than those two deviations I followed the instructions as published. A word to the wise--assure that your saucepan is heavy and go easy on the heat for fear of burning the tasty mixture. I've just tried same warm and it's very tasty.
Many Thanks,

Francis

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

I made this recipe today and it was delightful. I added the raisins about midway through the rice-cooking part of the recipe to make them softer. I also substituted two percent milk to make it a little lighter with no problem. This is a keeper.
--London

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.

I just tried this one out and it's Great!!! Just what I was looking for :) I got a little carried away and added Chocolate chips, coconut and macadamia nuts after it chilled in the fridge. It made me smile :] Thanks a bunch for collaborating and a job well done.

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!

I tried your recipe almost to the letter and am enjoying a bowl of it right now. Great recipe-but I couldn't help but add some nutmeg.

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

Rice pudding is always a favourite at my house. My Mum adds unsweetened cocoa powder to the pudding whilst cooking as well. Delish! :)

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!

Perfect rice pudding! Thank you for the recipe!

I only had skim milk on hand, so I used sticky (glutinous) rice, which thickened wonderfully.

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.

This is a great recipe, I used to eat rice pudding as a child when I lived with my Dad in Utah, it has been so many years since I had it and I was really craving it. It seems super easy and I am actually going to make it for my kids tonight for dessert after dinner. Thanks

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.

I Love Rice Pudding! When I Found This Recipe I Was Tickled Pink! Rice Pudding Is A Staple In My House. Now That I Know How 2 Make It, Thats 20 Dollars Less That I Have 2 Spend @ The Market! My Husband Loves It 2!

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!

This is a great dish my kids and I eat it all the time thanks for all the great recipes I've found on your site.

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...

Wow! I loved this recipe! I made it for my 18 month old and it was a hit! Thanks for posting this.

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. :-)

This recipe sounds great! I've been looking for a rice pud recipe to try out for my friend's birthday, and I think I'll be using yours! Thanks for posting it. :)

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 have used this recipe several times now, and shared it with friends! Everyone loves it!

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!

I just finished a bowl of that rice pudding which makes me a bit sad (because it's finished). It's every bit as good as you say. I'd say it only serves 2 though, I would have cried if I had to share this with a third person...

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 did a google search for a good rice pudding recipe, quite prepared to try a few. Your's is the first one I tried and now I've tasted it, the only one I'll try!!

Thanks for the tip!

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.

I tried your rice pudding recipe for a potluck... I quadrupled it and put it in a casserole and it was so wonderful! My husband and I really enjoyed it. I made it a week and a half ago for the potluck, and just used the rest of the gallon of whole milk to make a double batch for us last night. :) This recipe is good left over, too, and just heated up in the microwave. I have been pouring maple syrup over the top. Delicious! Great comfort food for winter. Thank you for sharing this recipe.

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!

I have a question more than a comment. I love rice pudding and enjoy your recipe. However, I live alone and am wondering if rice pudding freezes well for snacking at a later date. I appreciate any other suggestions.

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!

This is a great recipe! Thank you!
When I tried to make it with brown rice (I used brown basmatti) the rice came out quite hard, any suggestions for cooking time variations? What are the liquid adjustments if this is done? Any advice out there? Thanks so much. :)

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.

Found this wonderful web site after I Googled for rice pudding and am thrilled! I also thought that the proportion of liquid to rice was excessive the first time I made it and altered accordingly. Result not creamy enough. Recipe made as written: Perfect! A keeper in my recipe file.

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 know this is weird, but I just tried this to make the rice pudding using soy milk, (since I don't normally keep milk around). The result is crazily rich, almost like a custard. But I do like it! Next time I will try it by the book. Thank you for the friendly and accessible recipe.

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 love rice pudding and grew up on the stuff--this looks great! I've been meaning to make a rice pudding myself for a while now as I had only recently seen other recipes that used arborio rice in the pudding which just seemed like a really interesting and fun twist on an old favorite.

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.

OMG, that sounds heavenly! I am wondering how well it would work with soy milk? As I am lactose COMPLETELY intolerant, I'll have to try it and see how it turns out!

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! :)

Reminds me of a dish my grandmother used to make called "champurado" (sp?) which consisted of sticky rice, coconut milk, and powdered chocolate milk.

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!

My Mom used to eat rice pudding like this when we were young. We though it was gross as children but now we all make rice pudding with leftover rice. Funny how that works.

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.

I have leftover rice in the fridge and I've been racking my brain all morning for ideas on what to do with it - this is perfect! (As usual) Elise, you're a mindreader. Thanks!

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

Looks like your original post probably prompted my rice pudding post a few years ago at http://watchoutformama.blogspot.com/2005/09/food-for-comfort-rice-pudding.html. Your resurrection of same will probably prompt my resurrection of same!

And the boiling method is the only way to go.

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!

Anxious to try this. Sounds like the dish my grandmother and mother made, as the consistency in the picture looks similar. Grandma called hers Rice Pop, as it was a bit soupy, although not as much as Chinese Congee or Juke. Ours was made with whole milk and sweetened with a bit of white sugar, raisins and cinnamon. The raisons added half way through so they really plumped. It was served with butter and brown sugar if you wanted to make yours a little sweeter and richer. I keep intending to make this, and always seem to forget. This time I'll follow through.

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.

Great recipe! Reminds me of almost a similar one we make in Azerbaijan. Yum!

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 absolutely LOVE rice pudding and must share my family recipe which, like yours, serves only 2 or 3 very hungry eaters, hee hee.

1 1/2 cups short grain rice (such as CalRose)
1 cup water
3 quarts WHOLE milk
1 1/2 cups sugar
3 eggs beaten
1 TBS vanilla
In a large heavy bottomed pot cook the rice in water until most of the water is gone and the rice is half done. Add 2 quarts of the milk (I like to heat the milk in the micro before adding) and cook, stirring frequently until the mixture thickens. Add the remaining milk and the sugar and cook, still stirring frequently, until the rice is very tender. Add about a cup of the hot pudding to the beaten eggs, beating vigorously so that you don't end up with scrambled eggs. Now quickly stir the eggs and the vanilla into the rest of the pudding. Serve hot, cold or anywhere in between. My family is Portuguese-American and the traditional way to garnish is to use your fingers to sprinkle cinnamon in decorative patterns on top of the pudding.

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

You make it sound so easy.
I am excited to give it a try.
Thank you.

Just made some in the oven, it tastes good, but your stove-top sounds more creamy. Gonna try next week.

I have many found memories of rice pudding at our family holiday gatherings when I was growing up. I have yet to get my kids to embrace my love of rice pudding. What a perfect dessert - creamy and semi-nutritious!!

Wow...what a great website for some delishious recipes..todays was rice pudding...and the comment you share about rice with just cream sounded just like what my family called "poor man's rice pudding" only we ate it with milk, sugar & cinnamon. and that is how I sometimes would serve left over rice to my husband and children...They still eat it like that today..

Oh, childhood memories! Warm rice pudding snuck before dinner! Rice pudding for breakfast!
My mom ALWAYS made rice pudding after we had Chinese food:
Put leftover white rice (we usually had a quart-size left) in a pot (big enough to hold about double the amount). Add water to the level of the rice, and simmer on low heat until absorbed. Do this two more times, but with MILK instead, allowing rice to absorb the liquid each time. Add a handful of raisens with the last milk addition, and sugar to taste (make it slightly sweeter than you'd prefer, if you plan to serve it cold). Stir in 1/2 teaspoon of vanilla extract when done. Turn off heat, and immediately stir in a beaten egg to bind, pour into large bowl, sprinkle with Cinnamon (& a little nutmeg), and cover with plastic wrap... LEAVE ON COUNTER less than an hour, the residual heat will cook the egg. Smack hands of sneeky kids! Refridgerate til breakfast. Oh, my!

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!

This is a wonderful comfort food.
The only clarification I would add is that this recipe calls for uncooked rice. I had leftover rice I wanted to use and wasn't sure of the proportions, and didn't want it to be runny or rice mush. I used 3 cups milk (1%) and 2 cups of COOKED rice and the seasonings you suggest (but more cinnamon and I didn't need an egg). Simmer for 20 minutes. It was perfect.
I am loving your site (and eating leftover Shepard's Pie and Rice Pudding for lunch now. Yum!!).

Elise, my dad eats rice pudding the same way your dad does, only he uses milk instead of cream. I have never had it any other way, but look forward to trying yours!

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!!!

I made a double batch of this yesterday for my husband to take to work for Cinco De Mayo. I thought this dish would turn out like "arroz con leche" which is Mexican rice pudding, but it was a lot thicker and more sweet.

I used piloncillo which is Mexican brown sugar instead of regular and I also added some lemon zest and nutmeg. At first I wasnt sure about the dish, but then I tasted some in the morning, after it had been in the fridge overnight, and I was hoping my husband would forget it so I could eat it all!

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.