Rice Pudding - Basic

Prep Time
Cook Time
1h 5m
Ready In

"A Yummy winter dessert, or even for breaky !! (Cinnamon or nutmeg can be added with the vanilla if you like.)"

Original recipe yields 8 servings


  • Serving Size: 1 (157.3 g)
  • Calories 201.3
  • Total Fat - 4.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 13.9 mg
  • Sodium - 509.6 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 17.4 g
  • Protein - 6 g
  • Calcium - 153 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325f degrees Stir rice with milk, vanilla, sugar, and raisins in an 8 x 8 inch baking or casserole dish.

Step 2

Bake on centre rack of oven, stirring halfway through or until rice is tender, about 60 minutes

Step 3

Remove rice pudding to a rack and stir in lemon zest; let stand for 10 minutes. The pudding may look runny but will thicken as it cools, Serve warm or chill in refrigerator and serve cold with a glob of whipped cream or even sour cream.

Tips & Variations

No special items needed.



Not sure how I missed reviewing this one seeing a it's already seen to three makings! A real comfort food. The first time I almost added some extra oven time - good thing I only added an extra 5 minutes as the timing was about right on for my oven - it came out so wonderfully creamy. I did add vanilla with cinnamon on table for the cinnamon fans. The perfect ending to a weekend meal ... or a dessert treat any time!

review by:
(24 May 2012)


Just what I was after a good rice pudding I used Splenda and threw in a handful of raisins, thanks!

review by:
(21 Jan 2012)