Rice Pudding


This Rice Pudding recipe tastes just like the old fashion Rice Pudding your Grandma use to make. Whether you like it with or without the raisins, it tastes wonderful! You make this with medium grain rice instead of the traditional long grain rice and then cook it on the stove top into a delicious Rice Pudding!





In a small bowl, whisk the eggs together.



Place the cooked rice into a large saucepan.



To the rice add the butter, Half-n-Half, raisins and vanilla.

Cook over medium heat, stirring constantly, until the butter melts.

Stir in the salt, cinnamon and sweetened condensed milk.

Continue to cook over medium heat, stirring constantly

and scraping the bottom of the pan, just until it starts to bubble.

Remove from the burner.



Slowly add the whisked eggs stirring

until all the egg is mixed in.



Continue to cook over low heat until the

rice pudding is thick and pudding like.

Place it in a serving dish and sprinkle with cinnamon.



This is delicious warm or cold.

Cover and refrigerate leftovers.


Rice Pudding




3 cups cooked medium grain rice

2 – 1/2 cups Half-n-Half

1/2 stick butter (4 Tbl)

1 – 1/2 tsp vanilla

3 eggs

1 tsp Cinnamon

1/4 tsp salt

1 can sweetened condensed milk

1 – 1/2 cups raisins


Place the cooked rice into a medium pot.

Add the butter, Half-n-half, raisins and vanilla.

Stir in the salt, cinnamon and sweetened condensed milk.

Stirring constantly, cook on medium heat just until it starts to bubble. Remove from the burner.

Slowly pour in the eggs stirring constantly. Lower heat to low and cook until the mixture is thick and a pudding like consistency.

Sprinkle cinnamon on top and serve warm or cold. Refrigerate and cover leftovers.







Categories: Desserts, Rice


  1. I love raisins but my partner calls them “nature’s boogers”…lol. However, we have a mutual love for rice pudding and this looks delicious Diane! I’ll have to try your recipe one day.

    Liked by 1 person

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