Rice Pudding

Sweet and rich, this easy rice pudding recipe can be made with white or brown rice, whether dry or leftover from dinner. And you can use non-dairy milk to make it vegan.

Yield 4-6 servings
Time 30-90 minutes, depending on rice
  • saucepan with cover
  • wooden spoon
  • blender (optional)
With dry rice With leftover rice
  • 1 c dry rice
  • 3-3½ c milk
  • 2 c cooked rice
  • 1 c milk
Then for both versions:
  • ½ t salt
  • 3-5 T sugar, honey, or maple syrup
  • ½ t vanilla
  • ½ t cinnamon
  • ¼ t nutmeg
  • ¼ c raisins or other dried fruit (optional)
  • 2-3 t lemon juice (optional)
Directions Dry rice version:

Rinse the rice, transfer to saucepan, and add 3 c milk. Bring to a boil, cover, lower heat, and simmer 1-1½ hours, until rice is very tender. Go on to "both versions."

Leftover rice version:

Combine rice and milk in saucepan, bring to boil, cover, lower heat, and simmer 20-30 minutes, until milk is nearly absorbed. Go on to "both versions."

Both versions:

Stir in salt, 3T sugar, vanilla, cinnamon, nutmeg, and optional raisins. Taste and add more sugar/spices as desired. Add optional lemon juice and adjust seasonings.

Extra rich and creamy option:

Purée 1 c of rice in blender with ½ c milk, then combine with remaining rice.

Notes Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

Buy it:

Amazon.com | Amazon.co.uk

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