Creamy Rice Pudding
- Total Time
- About 2 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- ¼ to ⅓cup rice
- ½cup sugar
- Small pinch kosher salt
- 4cups milk
- Cinnamon stick
Nutritional analysis per serving (6 servings)
199 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 6 grams protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300. Combine all ingredients in a 3- or 4-quart casserole, stir and place in the oven. Cook for 30 minutes, then stir. Repeat.
- Step 2
Cook for 30 more minutes. Return the mixture to the oven and check the pudding every 10 minutes, stirring gently each time.
- Step 3
The pudding may be done 10, 20 or 30 minutes later. Invariably, it is done before you believe so.
Private Notes
Comments
I used 1/3 cup Arborio rice and 1/3 cup sugar, and 3 cups whole milk plus 1 cup heavy cream. Threw in a cinnamon stick while cooking, and stirred in 1/2 tsp vanilla right when it came out of the oven.
I will make this again, and again, and again. It was delightful.
Used 1/3 cup sugar which is less than the recommended amount and it was too sweet. Next time use 1/4 cup.
Give this time. Yes, it's slow, but 1/4 c. of rice will absorb the milk and become a wonderful pudding. Right around the 2.5 hour mark it's a delicious pudding! Add some raisins, then top with toasted almonds.
Slice in half if too thick
3 hours cooking and still totally liquid. What a terrible disappointment.
Having read the other comments, I decided to jump start this by bringing the mixture to a boil first on the stovetop. Worked well, took about an hour and a bit to cook.