Go Back
+ servings
Rice Pudding

Rice Pudding

This Rice Pudding is a family recipe made with rice, milk, eggs, cinnamon, and nutmeg. The raisins are optional. We like to eat this warm or cold. Some people eat this for breakfast, some eat it for dessert.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings



  • 2 cups rice
  • 4 cups water
  • 1/2 teaspoon salt

Milk Mixture:

  • 4 cups milk
  • 1 (12 oz can) evaporated milk
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 4 eggs slightly beaten
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla
  • 2 cups raisins


  1. Cook the uncooked rice first. Start boiling the water and add rice and salt. Cover with a lid and lower the heat to simmer (low) for about 15-20 minutes.

  2. For the milk mixture: In a medium saucepan, scald the milks together. To scald milk turn heat to medium high and watch really close. As soon as the milk starts to look a little foamy like it's getting ready to boil (don't let it boil), it's scalded. Be very careful not to burn it. Remove from heat to keep it from boiling.

  3. Add all of the sugar, salt, and cornstarch together in a small bowl. Blend well. Stir into the hot milk mixture, stirring constantly over medium heat until thicker and smooth making sure to scrape the bottom of the pan.

  4. Add pre-cooked rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture (1/2 cup) into the beaten eggs while stirring rapidly. This warms the eggs ups so that when you add them to the rice mixture they don't scramble. Return egg mixture to hot milk and rice. Stir until thickened (about a minute or two). Stir in raisins, spices, and vanilla at the end of cooking. It will thicken the longer it sits. Serve plain or with maple syrup or brown sugar. Store in an airtight container in the fridge.

Recipe Notes

Source: Sheri Denney