Easy Recipe Rice Pudding

Rice Pudding

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.

Rice Pudding

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:

  1. Place milk, rice, sugar and cinnamon stick in a medium saucepan.
  2. 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.
  3. Remove cinnamon stick and stir in vanilla.
  4. Get your fuzzy slippers and a big spoon.

28 Comments on "Rice Pudding"

  1. Janice Enright

    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!!!πŸŒ·πŸ™‹β€β™€οΈ

  2. Dee

    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.

  3. Ex H

    Do we start off with cooked rice?

  4. ari

    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?

    • Jenny Can Cook

      Can you please list the exact ingredients you used and I will try to help.

      • ari

        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.

        • Jenny Can Cook

          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?

  5. Terry

    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.

  6. JM

    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!!!!!

  7. Basia

    Jenny, I just found your site, especially for Polish cooking. So easy to watch you , then just reading a recipe. Thank you for shareing.

  8. Diane Salonis

    Hi Jenny, just started making your recipes, love your videos and humor so much can’t stop watching.

  9. Annmarie

    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.

  10. Louise

    Is it ok to use regular rice and almond milk

  11. Les

    Hi. Do you have any suggestions instead of cinnamon?

    • Jenny Can Cook

      It’s actually quite good without cinnamon.

  12. Diane sieligowski

    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

  13. Lou

    I think your recipes are the best. I also like watching your videos for your tips to make things easier, healthier, and faster.

  14. Donna

    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.

  15. Sehrish

    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?

    • Jenny

      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.

      • Sehrish

        Thanks Jenny!!

      • Terry

        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).

  16. Bob M

    I really enjoy your recipes.

  17. Michelle

    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

  18. JB

    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

  19. sue

    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. πŸ˜‰ I don’t know what happens to them???

    sue

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