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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol135mg45% |
Sodium330mg14% |
Potassium380mg11% |
Protein11g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber0g0% |
Sugars27g |
Vitamin A6% |
Vitamin C4% |
Calcium30% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(72)

Kathy Henson 7 months ago
Was really good-used 1/2 & 1/2 since I had that and cooked for 15 min. And then the addtl. 2 after eggs were added. Will make again.

Dina 9 months ago
This came out great! I had a ton of basmati rice leftover from Indian takeout. We only had skim milk so I used 1.5 cups of skim milk and a cup of heavy cream. I also mixed 3/4 t cinnamon and 1/4 t nutmeg in with the butter and vanilla so I didn’t have to do it each time I served it. I would definitely make again.

Patrick Gilsenan 9 months ago
I made this yesterday with cinnamon and cloves and it was delicious. I might use a little bit less sugar next time, though.

Norma Murphy 10 months ago
Make it with eggnog and Cardamom also. Yum. Also added rum soaked raisins about 1/2 cup , or any dried fruit

Kathy Voisinet Williams a year ago
Delicious and creamy. I added raisins and it tastes like a fond childhood memory. Also a good way to use leftover rice.

AptChef a year ago
It was delicious yes I grew up with my Mom making it as a treat at a time when you usually did most of your baking at home. As a child it was a real treat

katrina e. 2 years ago
I made some dietary alterations to this recipe for my personal satisfaction. I used almond milk and monk fruit sweetener. I also was just using the rest of the rice from dinner and only had a cup so I cut the recipe in half. It was not the best rice pudding, but not was a great way to transform leftover dinner into a sweet dessert!

Fancita 2 years ago
Lovely creamy texture. My husband and children loved it. Better than any other recipe I had followed before.

Jenna Bague 2 years ago
So tasty and easy to make! I added a bit more cinnamon because we are fans of cinnamon in our house!

Sherri W. 2 years ago
I have tried several recipes for rice pudding, which all had failed to wow me and my taste buds. Until now! This recipe is creamy and delicious. The perfect ratio of rice and custard. The only alteration I made was added a 1/2 tsp of cinnamon to the rice, milk, sugar and salt mixture in the beginning. I'm not sure but, it seemed the initial cooking took a little longer than stated; so don't worry if you feel the same. This recipe is definitely worth the making and sharing.

Wilmore 2 years ago
Turned out amazingly! Added some raisins in it too. Had it for breakfast every morning untill it ran out. Time to make some more

Meg Harper 2 years ago
Delicious. Good way to use up left over rice. Very creamy and easy to make. Cut down milk by 1/2 cup, and don’t replace milk with heavy cream.

Apple 2 years ago
Easy to make and yummy tastes even better when you let it sit over night I prefer warm

Loz 2 years ago
I feel like the directions specified more butter than necessary, otherwise really nice! I added some sultanas for sweetness and texture, next time I will try it with coconut milk garnished with coconut shavings & rasberries

Christina Sabo 2 years ago
I halved the recipe because it was just for me and it was great. I used almond milk for the main amount of milk (that's what I had) with jasmine rice and lightly beat together heavy cream with an egg to finish off. So creamy! Will make again

Rebeccah Werla 3 years ago
Great. It took Less time to cook than what the instructions said. It tastes delicious. Great served chilled with raisins.