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Rice Pudding With Instant Rice
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Nothing says comfort food like rice pudding! Normally rice pudding can take several hours to make since regular rice has a long cooking time. This version uses instant rice which cuts down the cooking time yet tastes every bit as good as using regular long-grain rice. You can easily add in other ingredients such as fruit or stir in some chocolate syrup for a really decadent treat (you can omit the raisins as well if those aren't your thing).
serves/makes:
ready in:
30-60 minutes
30-60 minutes
15 reviews
4 comments
ingredients
1 3/4 cup 2% 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
directions
Combine the milk, rice, sugar, raisins and salt in a saucepan over medium-high heat. Bring to a boil, stirring constantly.
Reduce the heat to medium-low and simmer for 6 minutes, stirring occasionally.
Beat the egg and vanilla lightly in small bowl. Stir a small amount (1/3 cup or so) of the hot rice mixture into the eggs to temper the eggs so they do not curdle.
Stirring constantly, slowly pour the egg mixture back into the hot rice mixture.
Stirring constantly, cook on low heat for 1 minute or until thickened. Do not let the rice boil.
Remove the rice pudding from the heat. Let stand for 30 minutes covered with the lid slightly ajar.
Serve warm. Garnish with nutmeg or cinnamon. Store any remaining rice pudding in the refrigerator.
recipe tips
Stir the pudding frequently during the initial cooking stage to prevent sticking.
Let the rice pudding sit for a few minutes after cooking to thicken up.
Garnish with a sprinkle of cinnamon or nutmeg for added flavor and a decorative touch.
If adding chocolate syrup or other flavorings, stir them in at the end of cooking.
Adjust the sweetness to taste; you can always add more sugar if needed so start out slow.
For a creamier texture, you can add a small amount of heavy cream or half-and-half at the end of cooking.
If the leftover pudding is too thick, thin it with a little milk when reheating.
Try adding a small amount of your favorite liqueur for an adult version.
If reheating, do so gently on the stove or in the microwave, adding a bit of milk if necessary.
common recipe questions
Can I use a different type of milk in this recipe?
Yes, you can use whole milk, skim milk, or a non-dairy milk like almond or soy milk. The texture may vary slightly.
Is there a substitute for sugar in this recipe?
You can use alternatives like honey, maple syrup, or a sugar substitute, but it may change the flavor slightly.
Can I omit the raisins in this recipe?
Yes, you can omit the raisins or substitute them with another dried fruit like chopped dates or cranberries.
Can I add other flavors to this rice pudding?
Yes, you can add ingredients like cinnamon, nutmeg, lemon zest, or cocoa powder for variety.
How do I prevent the egg from curdling?
Temper the egg by adding a small amount of the hot rice mixture to it before adding it back into the pot.
What is the texture of this rice pudding supposed to be like?
The pudding should be creamy, not too dry and not too soupy. If it's too thick, you can add a little more milk. If it is too thin, cook it for a bit longer.
Can I use brown instant rice instead of white?
Yes, you can use instant brown rice, but it might have a slightly different texture and flavor. Adjust the cooking time if needed.
How long can I store the leftover rice pudding?
Store it in the refrigerator in an airtight container for up to 3 days.
Can I serve this rice pudding cold?
Yes, rice pudding can be enjoyed either warm or cold.
nutrition data
112 calories, 3 grams fat, 17 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 15, 2020
I doubled recipe, used more rice and sugar and raisins. Used a whole can of sweetened condensed milk and half container of heavy whipping cream along with some more milk. Was thick even before I added the eggs. Let rest for 30 minutes, then added some cool whip.I always doctor recipes...and this one was the best I've ever made. It is so creamy and delicious. Now, I no longer fear making rice pudding. Now...to conquer bread pudding.
April 15, 2020
Delicious! I think I'll add some extra sugar next time but that's just a matter of taste. I like sweet.
January 23, 2019
I was looking for a quick and easy recipe for rice pudding. I had instant rice on hand. This has got to be the best I've ever had. I'm not a raisin person at all so a little cinnamon sugar on top and I'm good to go. Thanks so much!
I just made it, haven't tried it yet, but planning on it later! I love rice pudding!
Can u cook without egg?
No, the egg helps create a custard-like texture that binds the other ingredients.
November 18, 2016
Good stuff! Wanted a quicker dessert than with reg rice. This fit the bill nicely. I wanted a richer dessert though so I used half and half instead of milk.
May 15, 2015
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 !!!!!
April 16, 2014
This is really good! but it doesn't make much, a half cup isn't enough for 6 people...
April 15, 2014
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 !!'
March 22, 2014
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.
October 21, 2013
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.
April 21, 2011
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!
March 19, 2011
I doubled quanities, had the uge for rice pudding. Wonderfull, naw I have what I want!!!
December 8, 2010
delicious!! Highly recommend this to anyone who likes rice pudding! (I left out e raisins) -Add whip creme and cherries
when do i put in the rice and the raisins
June 28, 2010
My husband loves rice pudding, he thought this recipe was excellent. I'll definately be making this again.
September 14, 2009
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.
November 23, 2008
Excellent! Easy to make. If you like your Rice Pudding a little more sweet just add a bit more sugar.