Classic Rice Pudding Recipe (2024)

I have always used the recipe from the Better Homes and Gardens Cookbook published in 1981. In addition to some of the ingredients in this recipe mine also calls for eggs, raisins, cinnamon and butter. I bake mine in an 8" X 8" pan..... DELICIOUS!

I've seen (& enjoyed) rice pudding in New Orleans with just a touch of bourbon or brandy (-:

Just add a stick of cinnamon during cooking, and fish it out at the end, same with cloves, orange peel, etc. Nutmeg can be stirred in at the end.

Rum-soaked raisins and a dash of cinnamon.

I've been using a double boiler which doesn't need as much attention.Also, vigorous stirring of the rice as it's cooking releases starches to make more of the 'pudding' in rice pudding.

The ride pudding I know was baked with sugar, milk, eggs, raisins, and spices in a bread pan, and served warm with maybe a drizzle of maple syrup. That took less attention from the cook, but this seems a bit more flexible.

You can make this in a pressure cooker (electric or stovetop) or slow cooker. In a pressure cooker, use less milk, and simmer a while after the lid is open, to evaporate the milk and thicken it up. Or start with some evaporated milk.The best flavor notes (in addition to vanilla) are: a few (lightly crushed) cardamom pods while simmering, discard when done. A few threads of saffron.When done, lightly toast cashews/almonds and raisins in a small amount of ghee/butter/oil, and add to the dish.

I haven't tried this recipe, but I cook my rice directly in the milk it will absorb more. Also if your milk didn't thicken enough. Add egg, I like egg in anyway but I separate the egg temp the yolk with slowly adding warm milk then add back. Take take whites and beat to not super stiff but until hold and fold into your pudding makes it really light and i do like cinnamon in mine also, raisins and a flavor. If you prefer more sticky a sushi rice makes a good rice pudding.

This was still very liquid, even after ~50 minutes simmering (perhaps a function of a smallish pot with relatively little evaporation surface?). Hoping that an overnight rest will thicken it, but as is, even cooled to room temperature, I find it too thin. I'd add half again as much rice if I tried the recipe again.

It’s also delicious made with coconut milk and coconut oil, diced apples, raisins, cinnamon

A piece of lemon peel and a cinnamon stick is how it’s made here in Portugal. Some add yolks or whole eggs after removing the lemon peel and cinnamon stick at the finish, but I prefer without eggs. It’s usually poured onto a curved platter and decorated with cinnamon powder.

Good base but a bit bland. I added a few modifications. I used leftover rice saved in the freezer, About a 1/3rd cup of heavy cream, 2 tablespoons of real maple syrup, fresh grated nutmeg instead of cinnamon and most important I integrated 2 egg yolks as in a custard by slow mixing a cup the hot milk into the wisked yolks, then pouring it back into the slow simmering rice and milk mixture. After the rice was the right texture, heat off I added 2 tbsp of home made vanilla extract.

Wondering about cinnamon? And nutmeg? Am trying to recreate my grandmother’s yummiest rice pudding.

I make rice pudding with leftover rice - or even from the cooked rice one can buy in a tub at Trader Joe's. Just add heated whole milk, vanilla and sugar to taste. It's so easy and delicious! I like mine with raisins, preferably soaked in a bit of rum or booze of ones choice.

Long grain rice? No. Made me crave my mum's rice pudding which was baked in the oven in a buttered Pyrex dish. A combination of rice (short grain of course, or what we called pudding rice), whole milk (there was no other back in Scotland in the 50's), butter, but more likely margarine, sugar, probably too much, and of course salt. Baked in the oven. It was easy enough even for washing day dinner, which was, of course, served midday. Delicious.

This was my first attempt at making rice pudding. I read several recipes before I settled on this one because I like DG in general. I followed the directions exactly and it turned out perfectly. My only comment on the directions is that mine did not cook down by half so that was a little confusing. It reduced by about one third, maybe.. maybe a little less, but it was thick enough by that point that I knew it had to be done. This was the result I was looking for so I'm happy with the recipe.

One more note since I do find comments so helpful - based on another comment I did reduce the salt to 1/2 tsp. and it was plenty.

I love any recipe that has a bit of gut feeling and intuition in it. Had a craving for rice pudding for a couple of weeks, so I decided to have a go at it (although I’m not the best cook when it comes to rice and I’ve never really boiled milk on the stove). Seemed relatively simple enough, even with my caveats. I only had half and half on hand, so I made the executive decision to do the swap, and holy cow. This is a whole new level of indulgence. Beautiful, ultra rich, deceptively easy.

I added some nutmeg, cinnamon and cardamom after adding the vanilla and it was delicious! Topped with chopped pistachios, even better!

Use less salt than recipe demands

The salt was too much, I would remove it from the recipe. Otherwise it was pretty good.

We like thicker rice pudding and double the amount of rice. Whole milk does not seem necessary; this is fine with non-fat milk.

I made this with Kheer spicing. Doubled the recipe, used about 1 cup of sugar total. Ground the seeds from 8 green cardamoms, added 3 whole cloves, didn’t have a cinnamon stick, so used 3/4 tsp of cinnamon. Cooked on the stove until about 1/4 of volume was reduced.Plan to serve it in small bowls with sliced persimmon garnish.

After the rice pudding is chilled, fold in whipped cream and top with fresh raspberry jam or homemade caramel sauce.

A lot of people in here said the pudding was too thin and it took much longer to thicken, I had no issues in that area. I followed the recipe pretty exactly and it came out really well

Used half brown sugar half white. Did not rinse rice, the starch is part of what thickens it. Used sweet rice (extra glutenous), not jasmine. This was super easy to make and just kept it simmering while I was cooking something else. Cooked it with a cinnamon stick which really added to the wonderful flavor.

My older son requested this as a post-rehearsal (R&J) snack for this afternoon. I just made it exactly as Dorie suggests--but I only had basmati (long grain). I did add a pinch of cinnamon as it cooked, a tiny grate of nutmeg, a little sliver of orange peel and a scant handful of raisins, based on comments here. I stirred in vanilla at the end as I found I was out of beans (though they are usually a staple in my cupboard). This is the most amazing tasting pudding I've ever had! TY Dorie!

Bake 300, stirring every 30 mins. Done in about 1 hr 15 mins.

Bake 300 stir every 30 mins. 1 hr 15 mins.

I like to add whole cardamom, fresh ginger, lemongrass and the zest of lemon, lime and orange. It tastes like Froot Loops! This is a great base recipe that could take any variety of flavor combinations.