Rice Pudding Recipes - Grateful Prayer | Thankful Heart (2024)

What is your favorite rice pudding recipe? It seems every family has their own BEST version. I even love to finish a meal at our local restaurant diner with a bowl of their rice pudding. I like mine topped with whipped cream and a Maraschino cherry for extra goodness. Here are three different rice pudding recipes for you to try.

Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.

Rice Pudding Recipes

My husband and I both like rice pudding from our childhood days. Both family recipes used evaporated milk made in a large bowl filled with the rice mixture and baked in the oven, stirring several times as the skin formed.

Here are three different recipes all with slightly different taste and texture.It seems everyone who likes rice pudding has a preference.

One is baked in the oven and the other two versions are made on the stove-top.

All can be made with or without raisins, with or without a sprinkle of either nutmeg or cinnamon and served with or without whipped cream.

Rice Pudding Recipes

Creamy Rice Pudding Recipe

INGREDIENTS:

• 7 cups whole milk
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• dash salt
• 1 teaspoon butter
  3/4 cup rice, uncooked
• 4 eggs, lightly beaten
• 1 cup *heavy whipping cream
• Nutmeg or cinnamon for sprinkling

DIRECTIONS:

In medium saucepan, combine milk, sugar, vanilla, salt and butter. Heat to boiling over medium high heat. Stir in rice and return to a boil stirring constantly. Reduce heat and simmer uncovered, stirring frequently, until rice is tender, about 45 minutes.

In a medium bowl whisk eggs and heavy cream. When the rice is done, remove from heat and stir in cream mixture, whisking rapidly, until well combined. Return to boil over medium high heat; Cook for another five to eight minutes until mixture thickens.

Pour into large serving dish or individual custard cups and sprinkle lightly with cinnamon or nutmeg if desired.

Cool to room temperature. Cover and refrigerate.

* I use fat-free half & half to lighten calories and still achieve a creamy pudding.

Try Amazon Prime 30-Day Free Trial

Baked Rice Pudding Recipe

This baked version is a thicker rice pudding and therefore a little chewier. It is lightly sweet and can be served with a drizzle of cream, if desired. This is how my mom’s rice pudding came out. I’m not sure if she made it this way intentionally or it was the method she used. Sometimes we ate her rice pudding with a fork!

INGREDIENTS:

• 2/3 cup uncooked regular rice
• 1 1/3 cups water
• 2 eggs
• 1/2 cups sugar
• 1/2 cup raisins
• 2 cups milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• ground nutmeg
• cream (optional)

DIRECTIONS:

Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir. All water should be absorbed.

Heat oven to 325°. Beat eggs in ungreased 1 1/2-quart casserole dish. Stir in sugar, raisins, milk, vanilla, salt and hot rice, until well incorporated; sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally. Serve warm or cold and, if desired with cream. Refrigerate any remaining pudding immediately 6 to 8 servings

Creamy Rice Pudding Recipe

Source: Eagle Brand Sweetened Condensed Milk)This recipe was the easiest to make and produced the sweetest and most creamy rice pudding. It ranked second place for me and third for my husband. The original recipe calls for 1 1/2-teaspoon of salt but I found that way too much and think 1/2-teaspoon would be better.

INGREDIENTS:

• 1/2 c. uncooked rice
• 3 c. boiling water
• 1/2 tsp. salt
• 1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
• 1/2 c. seedless raisins, if desired
• 2 eggs
• 1 tsp. vanilla extract
• 1/4 tsp. nutmeg

DIRECTIONS:

Put rice, water and salt into heavy 2 quart saucepan. Cover and cook over medium heat until water boils. Reduce heat and simmer until rice is tender, about 15 minutes.

Remove from heat. Stir in Eagle Brand sweetened condensed milk and raisins.

Beat eggs just until blended. Add gradually, while stirring briskly, to rice-milk mixture.

Return to low heat and cook, stirring constantly, until mixture coats a metal spoon.

Remove from heat. Stir in vanilla extract and nutmeg.

Serve hot or chilled.

You might also like…

No-Bake Raspberry and Pistachio Cheesecake Parfait