- Dish type
- Rice pudding
This dessert has comfort food written all over it. For the ultimate indulgence, use a mixture of cream and full-fat milk.
63 people made this
- 160g cooked rice
- 1 egg, beaten
- 250ml milk
- 60g sugar
- 60g sultanas (or raisins)
- 1 pinch ground cinnamon or nutmeg (or both)
- 1 splash vanilla extract
MethodPrep:5min ›Cook:10min ›Ready in:15min
- In a medium microwave-safe bowl, mix together the rice, egg, milk, sugar, sultanas, cinnamon and vanilla extract. Stir well.
- Microwave on high for 2 minutes, then at half power for 8 minutes, stirring every few minutes.
- Let stand for at least 5 minutes before serving.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This recipe doesn't work, I added a load more rice, sieved it as it still wouldn't work, then put it in the oven!-25 Oct 2015
Not sure why the egg is needed in this recipe, first time around I cooked it as suggested and the egg scrambled, second time around left the egg out and it was ok, but rice was still very undercooked and i ended up adding another 2 cups of milk and finishing it off on the stove. Its also very sweet and the sugar could be halved.-04 Jun 2013(Review from this site AU | NZ)
The Best Rice Pudding Recipe You've Ever Tasted
Rice pudding happens to be a time-tested treat made from just a handful of ingredients. It's syrupy sweet and sometimes includes extras such as raisins. Its main ingredient, of course, is rice, along with sweeteners and spices like cinnamon, nutmeg, ginger, and vanilla. Rice pudding recipes vary from country to country and can be boiled or baked.
Recipe developer and creator of The Flexible Fridge Susan Olayinka's mom made rice pudding from scratch while she was growing up. She prefers to whip up a batch when company is over. "The great thing is that you can eat it cold the next day for breakfast — that is, if there are leftovers because there probably won't be," Olayinka said.
Olayinka's version of rice pudding can be easily adapted to an individual's taste preferences, too, so envision what you'd like to add to yours, and get ready to cook. Here's how to make it.
Baked versus Stovetop
Making this rice pudding from scratch always brings me back to my childhood, grandma would stir that pudding for over an hour on the stovetop.
I love rice pudding and in a pinch, this came out great like baked custard with creamy soft rice.
Cooking this in a baking pan with an inch of water in it did make this have that old fashioned flavor and perfect custard base for the rice.
There are 10 minutes of cooking this on the stovetop to soften the rice, then the whole pudding takes around 25 minutes for baking and so much easier.
I love mine warm sprinkled with cinnamon or nutmeg, you can leave the raisins out if you're not a fan or add them after it's cooked with fruits.
- 3 cups milk
- 1 cup Minute® White Rice, uncooked
- ¼ cup sugar
- ¼ cup raisins
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low simmer 6 minutes, stirring occasionally.
Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Create flavorful new varieties of rice puddings by trying different types of dried fruits, such as dried cherries, chopped dried apricots, chopped dried pineapple or dried sweetened cranberries.
Minute Rice Recipe for Rice Pudding - late 60's early 70's
My grandmother used to make baked rice pudding. She used the recipe from the box of Minute Rice in the late 60's and early 70's. She called Minute Rice in the 80's and asked if they still had that recipe, and they did not. Does anyone still have it?
So I'm not actually sure of the recipe but this seems like what I am looking for. My mom was the one who had it when she was a kid so I'll make it and see if it holds up to her tastebuds!
Im going to try this one too. Based on the pic with the recipe I think its the right one. I have a box of minute jasmine rice to finish off. :D
Hopefully someone has access to it!!
Sadly no. it was a baked rice pudding
2/3 cup minute rice. 2 and 3/4 cup milk. 1/3 cup sugar. 1/2 teaspoon salt. 1/3 cup raisins (optional). 2 eggs, slightly beaten. 1/4 teaspoon nutmeg (optional). 1 teaspoon vanilla
Combine rice,milk,sugar,salt, and raisins in saucepan. Bring to a boil over medium heat,stirring frequently. Then simmer uncovered for 10 minutes, stirring occasionally. Mix eggs,vanilla, and nutmeg in 1 quart casserole dish. Slowly stir in hit rice mixture. Set in a shallow pan. Carefully pour 1 inch of hot water into pan. Bake at 375 degrees for 20-30 minutes or until edges are browned and center is set. Cool at least 1 hour before serving. Makes 4 cups or 6-8 servings. Timeless Recipes with Minute Rice (looks like it was published in 1960s or 70s).
5 Minute Rice Pudding
This easy 5 Minute Rice Pudding is an easy dessert recipe that you can make on a moment’s notice.
This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
When comes to salty or sweet snacks I’m a sweet person all the way.
Some people crave salty. Some people crave sweets. I’ll have you know that I’m a sweet person 110% of the time! It doesn’t matter if it’s a piece of candy or a piece of fruit, as long as it’s sweet I’m one happy girl.
My sweet cravings usually happen twice today. The first time is at mid afternoon – around 2 o’clock or 3 o’clock. The second time I get the craving is usually when my son goes to bed and we settle down to relax and watch some television.
The other day I had one of my 2 o’clock snack attacks. I was looking for something to satisfy my craving. But I couldn’t find anything. While I was scouring the kitchen I found a Minute® Ready to Serve Rice pack in the pantry and a vanilla pudding pack in the fridge.
And, the light bulb went off. Rice pudding! One of my favorite guilty pleasures.
I’m the only one in my house who will eat rice pudding so I never make a big batch of it. Now, I can make my own individual servings of my favorite treat. Why hadn’t I thought to do this sooner?
Minute® Ready to Serve Rice is an ideal portable solution for a quick lunch or really any meal, because you can eat it on-the-go, straight from the cup or mix it up with your favorite ingredients.
Keep Minute® Ready to Serve Rice in your office snack drawer for easy, wholesome desktop dining or snacking on the fly. It’s a versatile product that can be eaten for any meal occasion, from breakfast to dessert to a quick pre or post workout snack.
Just peel back to the top and pop it in the microwave for 60 seconds and you’ll have perfectly cooked rice. You can eat it on its own or, you can plus it up with a few other favorite ingredients you have on hand. It’s perfect for lunch or a quick snack.
Minute® Ready to Serve Rice is available in many varieties including: Whole Grain options of Brown Rice, Brown & Wild Rice and Multi-Grain Medley, Jasmine Rice, White Rice, Chicken Rice Mix, Yellow Rice Mix, and Fried Rice Mix. The newest option, Minute Ready to Serve Black Beans & Rice is ready in just 90 seconds. There’s a flavor for every family member and any meal.
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
Anyone looking to try one’s hand at playing around with a recipe can’t do better than to start with rice pudding. I began making rice pudding with our son’s babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile’s lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I’ll stir chocolate into the pudding right before it’s cooked, and often I’ll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.
How To Make Old-Fashioned Rice Pudding
Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
- 2/3 c. Minute Rice
- 2 3/4 c. milk
- 1/3 c. sugar
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 c. raisins
How To Make Old-Fashioned Rice Pudding
First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
Third step : Sprinkle with cinnamon.
Finally step : Serve warm or chilled. Pudding thickens as it stands.
How to Store and Reheat Rice Pudding
You can store rice pudding in the fridge for 2-3 days. I prefer to store it in small mason jars. Once the pudding has been poured into the jars, sprinkle with ground cinnamon, then allow to come to room temperature before covering with a mason jar lid or saran wrap and placing in the fridge.
I enjoy eating rice pudding hot or cold, so I will usually just eat rice pudding straight from the fridge. However, if you want to reheat your rice pudding the best way to do so is by scooping it into a small bowl. Add 2-3 tablespoons of milk, give it a good stir, then heat it in the microwave until warmed through. This usually takes about 30 seconds for a single serving of rice pudding, depending on how big your idea of single serving is.
Combine the milk, rice, sugar, raisins and salt in a saucepan over medium-high heat. Bring to a boil, stirring constantly.
Reduce the heat to medium-low and simmer for 6 minutes, stirring occasionally.
Beat the egg and vanilla lightly in small bowl. Stir a small amount (1/3 cup or so) of the hot rice mixture into the eggs to temper the eggs so they do not curdle.
Stirring constantly, slowly pour the egg mixture back into the hot rice mixture.
Stirring constantly, cook on low heat for 1 minute or until thickened. Do not let the rice boil.
Remove the rice pudding from the heat. Let stand for 30 minutes covered with the lid slightly ajar.
Serve warm. Garnish with nutmeg or cinnamon. Store any remaining rice pudding in the refrigerator.
There are a couple of things about this recipe that might go against the grain (no pun intended) for a lot of rice lovers.
- For best results, use short grain rice, preferably Arborio.
- Do not rinse the rice first. That surface starch is what thickens the pudding.
3/4 cup hot tap water
1/3 cup sugar (or 1/4 cup if you like it less sweet)
1/2 cup short grain rice (Arborio or sushi rice- do not rinse)
1 1/4 cups milk
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 cup raisins or other dried fruit (optional)
1 tsp grated orange zest (optional)
1/3 cup heavy cream or half and half
Pour the water and sugar into the Instant Pot and stir to dissolve the sugar. Add all other ingredients except the cream and stir.
Close the pot, make sure the valve is set to Sealing and set the time for 6 to 8 minutes, depending on how soft you want the rice: more time = softer rice.
When it beeps that it's done, leave it for a 15-minute natural release. Flip the valve to Venting and when the pin drops, open 'er up and give it a stir.
Remove the Instant Pot liner from the base and stir in the cream. It will look soupy. Soupier than you think it should. Don't worry. It will thicken up as it cools. In fact, if it isn't soupy, add a little more cream or milk. Cover and refrigerate for at least 2 hours.