Rice Pudding

Prep Time
Cook Time
3h 9m
Ready In

"I consider rice pudding comfort food - good for breakfast or whenever - this recipe is similar to the one my mother used to make but was found in The Best of America's Test Kitchens 2015 It is suggested to use whole milk or 2% milk in this recipe - not to use skim."

Original recipe yields 5 servings


  • Serving Size: 1 (418.5 g)
  • Calories 416.2
  • Total Fat - 12.8 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 40.4 mg
  • Sodium - 678.6 mg
  • Total Carbohydrate - 61.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 43.3 g
  • Protein - 13.6 g
  • Calcium - 428.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

In a saucepan combine 5 1/2 cups of milk, sugar and salt and bring to a boil over medium high heat.

Step 2

Stir in rice and reduce heat to low. Cook at a simmer and stirring occasionally until rice is soft and pudding has thickened (about one hour). Stir in vanilla.

Step 3

Transfer pudding to a large bowl and let cool completely (2 hours) or preferably let cool and then refrigerate for 2 hours until cold.

Step 4

Just before serving stir in remaining milk (1/2 cup).

Step 5

Options: stir raisins into cooked pudding but before cooling.

Tips & Variations

No special items needed.



Ten stars!!!Being Hispanic, I think a love for Rice Pudding is in my blood. DH could say the same, since he's Greek, and we live in an area that has a huge Greek population. Therefore -rice pudding abounds! Your recipe is the epitome of a great rice pudding. It's the creamiest I've had - and I think it's due to the technique. I've never used so small a proportion of rice to milk, but it works perfectly. The rice is super soft. What I love the best is the addition of milk at the end, to get it to the texture that you like - whether runny or firm. I served this sprinkled with some really good cinnamon. Deliciousness!!!

review by:
(5 May 2021)