Rice Pudding
I have used both long grain and short grain (Calrose) rice with good results. Keep an eye on the pan as this dish can easily spill over. The burner should be just warm enough to bubble. This pudding will thicken as it cools. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 2-3 servings... okay, sometimes one.
Ingredients:
- 3 cups milk (whole milk or reduced fat)
- 1/2 cup rice (I prefer short grain 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.
This take longer to cook my rice was still hard and still liquid , not thicking up taking longer to do so .
What kind of rice did you use and what kind of milk?
I’d say short grain rice would be preferable (look at any other rice pudding recipe, seems short-grain is the way to go!)
On ‘what type of milk’, I’d say, honestly, whatever type you want, dairy or non-dairy. I guess it depends on how creamy you want it. Want it creamier? Go for fuller fat. Anyways, coconut, 1%, 2% or even vanilla coffee creamer like another commenter pointed out would work.
Happy cooking 🙂
Just as a suggestion, I replaced 1/3 cup of milk with vanilla coffee creamer.. Really added to the creaminess and my family loved it… But the recipe is amazing as is as well..
If I’m making a big pot of rice pudding for a bunch of people plus I’m pregnant so definitely gonna be eating for then I normally would lol, how much ingredients would I use
I made this recipe for 15 people and I tripled the recipe. Made quiet enough for my guests plus I still had some left over.
I made your bread on Sunday and My it turned out fantastic, Thanks jenny.
Loved the comment from Harley so much I decided to make your recipe. It was so easy except don’t turn your back to the stove when you’re waiting for it to boil. Made a big mess but worth the clean up
My one suggestion is to add 1/4 tsp salt.
So I love rice pudding but had never tried making it before so I looked at a bunch of different recipes and decided to try yours. It was by far the easiest and had very few steps and ingredients. I replaced one cup of milk with heavy cream and the rest whole milk plus the cinnamon stick. Instead of vanilla extract or paste I used a whole vanilla bean which I scraped the seeds out and then put the whole pod in with everything. I cooked and cooked and just when I thought I had screwed it up…..voila! It went from milk with floating rice to this thick creamy amazing pudding! I removed the cinnamon stick and vanilla bean and could hardly wait till it was cool to try it. I actually was making it for a friend but I ended up making another batch because I ate the first one myself! I’m hooked now and actually getting ready to make another batch right now! Thank you so much 😊
Can you cook your rice pudding in the oven instead of stovetop
This is how my mom did it. All the ingredients in a casserole dish in the oven. It was amazing.
Can you tell me more about making it in the oven ? Please
Made your rice pudding. My husband loved it.So simple and easy.Added raisins and cinnamon. Added 2 1/2 cups milk and 1/2 cup 10% coffee cream. Very good.
Tomorrow I am making your Spice cake.
Can you use powdered milk in this recipe, its all I have on hand at this moment and would love to have some rice pudding. I do have some sweeten condensed milk”nestle LA Lechera?
Jenny I just LOVE all your wonderful recipes. My family really enjoys your spaghetti recipe and pizza. I have baked a few of your cookie recipes, as well. Oh….your crepe recipe, too! This rice pudding was fantastic and so simple to make with ease. I just made it for my son, who is sick, and it totally made his day! Thank you for sharing all these fabulous recipes of yours. We really appreciate you! xD
Your recipes are just about the only ones I use you have made cooking fun it shows that you want people to be happy,please don’t stop sharing !
Do you have a beef stroganoff easy recipe ty I am of polish decent and I live your recipes my I ask you how you get paid ?
Sorry, I do not have a beef stroganoff recipe. I do not get paid and I don’t allow any ads here. I share my recipes as a hobby and I pay whatever it costs to maintain this website. Here is my bio: https://www.jennycancook.com/about-me/
Jenny, your no-knead rye bread (1 C. each whole wheat, all-purpose, rye) baked in cast iron dutch oven turned out great! I first found your cooking videos when I was looking for Polish gołąbki recipe years ago.
I first go to your site and to Martha Stewart’s when I am looking to cook something new, especially polish recipes!
Now I am here today looking to make your rice pudding recipe. smacznego!
I haven’t made my beef stroganoff in a long time….and unfortunately I don’t have the recipe written down. But here is what you will need…with approximate measurements of ingredients.
I prefer using beef cubes than steak….that way the meat is more tender. Brown the beef cubes in oil and then add water to cover and let the meat cook for about 30 minutes or until tender…be watchful that the water doesn’t boil out.
Gravy: In 4 quart pot on medium heat…add 8 ounces of sour cream, 1 packet of onion soup mix, 1 can condensed mushroom soup. Mix until incorporated and heated through. You may add about 1 tsp of Gravy master to the mixture to make it darker in color and more flavorful. Add the browned cubes of meat and serve over wide noodles. Depending on how much meat you have and how much gravy you like…the recipe can be doubled. My husband likes just the gravy and noodles without meat.
Reply if you have any questions…and I will do my best to answer.
Absolutely amazing. Followed the recipe to a “T” and the results were awesome! Thank you Jenny
I was trying out different rices, and bought way too much calrose rice, which cooks up gloppier than I like.
I thought, “rice pudding!”, saw a recipe from Jenny, and knew I couldn’t do wrong with what she posts.
Followed the directions exactly, except that I added the vanilla in the beginning. It was still fabulous. We will have this again at our house.
Thank you!
The first time I made this I used three cups of low fat milk but it wasn’t enough since the rice did not fully cook. I also used 1/3 cup of sugar which made it too sweet for my liking. The second time I made this I used 4 cups of milk, 1/2 cup of rice, 1/4 cup of sugar, 1 stick of cinnamon and 1/2 teaspoon of vanilla and it was heavenly! Next time I will try and experiment with saffron, rose water, and cardamom pods.
Actually used rice cooker for this and it worked great! Thank you.
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?
what kind of rice we have carolina and uncle bens
When your rice pudding turns soupy, what you can do is dissolve a teaspoon of cornstarch in some of the milk of the rice pudding, but it needs to be cooled down first, so it doesn’t clump; then let simmer until it thickens. ;0)
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