Rice Pudding
Short grain rice like Calrose rice make the best pudding but keep an eye on the pan as this dish can easily spill over on the stove. The burner should be just warm enough to bubble. This pudding will thicken as it cools but it’s best served warm. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 2 servings... okay, sometimes one.
Ingredients:
- 3 cups milk (whole milk or low fat)
- 1/2 cup Calrose rice
- 1/4 cup sugar
- 1 cinnamon stick (optional)
- 1/2 teaspoon vanilla
Instructions:
- Place milk, rice, sugar and cinnamon stick in a medium saucepan.
- Bring to a boil, stirring until sugar dissolves. Reduce heat to low. Cook, uncovered, at a gentle boil for 25 minutes, stirring occasionally, until rice is thick and creamy.
- Remove cinnamon stick and stir in vanilla.
- Get your fuzzy slippers and a big spoon.
Hi Jenny
Love your videos and recipes. Working on the rice pudding right now! If I add raisins, when should I add them. At the beginning?
Thank you. And your cinnamon buns are to die for. I’ve made them for the entire neighborhood! They love them and the smell that radiates from my kitchen window while they bake…OMG!!!🌷🙋♀️
Jenny, love your recipes. As a cake decorator for over 30 years I have a no stick recipe. Use it on cakes, breads, cookies. Never failed. 1 cup all-purpose flour, I cup Crisco shortening, I cup Crisco oil. I mix in my kitchen aid mixer until well blended and store in pint jar in fridge. Works great on all my Nordic Ware pans. Will keep at least 6 months, usually doesn’t last that long. Happy Baking.
Thank you for sharing this.
Do we start off with cooked rice?
I tried this and I couldn’t get it to thicken. I followed the recipe exactly and I’m not sure what went wrong. Any ideas?
Can you please list the exact ingredients you used and I will try to help.
3 cups of 1% lowfat milk
1/2 cup of rice
1 stick of cinnamon
~ 1/4 cup of sugar (a little less – I don’t like a lot of sugar in my rice pudding)
I put it all in a sauce pan and boiled it at a low temp. for a good 30 – 35 min. It was still soupy, so I stopped stirring every couple minute and just let it sit for a while. I decided it would start burning the rice if I left it too much longer so I took off the stove and portioned it. It was still pretty soupy but not half bad.
P.S. I really did like your recipe.
That should not happen. I have made this recipe many times. If you don’t mind, what kind of rice? And are you cooking it uncovered?
Have you ever made braided string cheese? We, from Syria, call it Syrian cheese. Also, have you ever made pita pocket bread, this, we just it bread, lol.
I do make flatbread (no string cheese). https://www.jennycancook.com/recipes/quick-easy-flatbread/
Jenny Can you convert this to 6 servings? If so you can post or e-mail it to me. Thank you Thank you Thank you!!!!!
Jenny, I just found your site, especially for Polish cooking. So easy to watch you , then just reading a recipe. Thank you for shareing.
Hi Jenny, just started making your recipes, love your videos and humor so much can’t stop watching.
Loved visiting your site today. I need the simplicity and the healthy choice factor. I’m retired health care, single and ate on the run. Now, I’d like to see if I can make some of your. dishes. Thanks for being there.
Is it ok to use regular rice and almond milk
Hi. Do you have any suggestions instead of cinnamon?
It’s actually quite good without cinnamon.
I like watching your video’s love the way you make baking easy and simple there are so many recipes that I want to try that you have here.
When I do I will let you no how they came out and good they were.
Thank you for sharing you recipes with everyone
I think your recipes are the best. I also like watching your videos for your tips to make things easier, healthier, and faster.
Well, here I go again. I’m about to get busy and try my hand at this recipe in a few minutes. I’ll come back and let you know how it turned out.
Hi Jenny, this recipe seems easy and fun. Just 2 questions, 1: Can we use basmati rice or Singaporean rice instead of the type you mentioned?
2: If we use cinnamon powder instead of the stick, how much should we use it and in what manner?
I am not familiar with Singaporean rice but I think you can use just about any rice for pudding. Cinnamon does not have to be added so I suggest cooking it without the cinnamon and you can sprinkle a little on the top when serving.
Thanks Jenny!!
I use the cheapest rice I can buy, I also use cinnamon, and the “secret” ingredient rose water, that is how my mom used to make it. Our grandkids love it.
I was born in Syria, and have been to Bethlehem.
Btw, my family loves your (who’s your daddy lol) rolls. Thanks for your vids. ;0).
I really enjoy your recipes.
Hello Jenny
I made rice pudding last night, loved it so much
Taste so much better with Arborio rice, than with regular rice
I also added raisin
Next time I have to double the ingredients
It disappeared so fast
Thanks
Michelle
Jenny,
I am so happy I have found your site. I have been using many of your recipes since and enjoy them very much. I have not been disappointed yet! Thank you for sharing these wonderful treats and meals. I also so enjoy your videos. My 5 yr old loves your timers. I believe the last one we saw together was a mixer green in color timer.
Thank you so much,
Joanne
haha!! love the story!! I’m like that with your lemon brownies. I cut them probably too small?? I don’t know. As soon as I make them they are gone within two days. 😉 I don’t know what happens to them???
sue