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Rice Pudding With Instant Rice

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Rating: 5/5
11 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   6

recipe id: 64834
cook method: stovetop

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1 3/4 cup milk
1/2 cup instant white rice, uncooked
2 tablespoons sugar
2 tablespoons raisins
1/4 teaspoon salt
1 egg
1/4 teaspoon vanilla extract


Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs.

Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on lower heat 1 minute, until thickened. (DO NOT BOIL) Remove from heat. Let stand 30 minutes. Serve warm. Garnish with nutmeg or cinnamon. Store any remaining pudding in fridge.

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112 calories, 3 grams fat, 17 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
OMG !!! this is the best recipe for rice pudding ever!!!! I made it this evening and I will be making it again tomorrow !!! Fantastic !!!! Thanks so much !!!!!

Guest at

REVIEW: 4 star recipe rating
This is really good! but it doesn't make much, a half cup isn't enough for 6 people...

Guest at

REVIEW: 5 star recipe rating
I was wonderful and so quick to make
I had an urge for rice pudding and this was perfect . At the end I add about three tablespoons of cool whip and stir it in.
Delicious !!'

Guest at

REVIEW: 4 star recipe rating
Thanks to the above for the extra yolk suggestion. That works well. Add cinnamon to the yolk before adding. I also doubled the recipe but quadrupled raisins and cinnamon. And I substituted 1/8 yo 1/4 of the milk with sweetened condensed (a la peruana) and dropped off the sugar. Cover while it sits. It's great but the rice, since it's instant, has that kind of small chalkiness. No changing that.

Guest at

REVIEW: 4 star recipe rating
I cut the recipe in half and it really made only enough for me. Of course, that was the intention, but it says it serves three when cut in half.

Guest at

REVIEW: 5 star recipe rating
OMG! This was so easy to make and taste so good! I doubled the recipe and added more sugar plus cinnamon. It was just what I wanted, yummy!

Guest at

REVIEW: 4 star recipe rating
I doubled quanities, had the uge for rice pudding. Wonderfull, naw I have what I want!!!

Guest at

REVIEW: 5 star recipe rating
delicious!! Highly recommend this to anyone who likes rice pudding!
(I left out e raisins)

-Add whip creme and cherries

Guest at

Guest Foodie

when do i put in the rice and the raisins

Guest at

REVIEW: 5 star recipe rating
My husband loves rice pudding, he thought this recipe was excellent. I'll definately be making this again.

Guest at

REVIEW: 5 star recipe rating
To make it richer, use whole milk. To make it taste like custard, add another yolk. If you do not want anything in it, like raisins or cinnamon then just leave it out.

I didn't even measure anything and it worked. It is a forgiving recipe. But note I have eyeballed things like this for years. But if you want to make more, a long splash of milk and a handful more rice isn't going to hurt it ;) .. I also used more sugar, I used umm a half second bag dump hehehehe

It's good.

Registered Member at
Member since:
Nov 23, 2008

REVIEW: 5 star recipe rating
Excellent! Easy to make. If you like your Rice Pudding a little more sweet just add a bit more sugar.

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