Creamy Rice Pudding

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I’ve always liked rice pudding, even as a kid. I had some rice left from my sister’s birthday dinner, and everything else needed for this recipe I had on hand. This is an inexpensive, quick and easy dessert when you’re craving something sweet.


  • 1+1/2 cups cooked long grain white rice
  • 2 cups milk, divided
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla flavoring
  • 3/4 teaspoon nutmeg, divided
  • 1/2 cup whipped topping*


In a saucepan combine cooked rice, 1+1/2 cups milk, sugar and salt.

Cook over medium heat until thick and creamy, about 20 minutes, stirring frequently.

Mixture should start to bubble around the 15 minute mark.

Stir in remaining 1/2 cup milk, beaten egg, and raisins.

Cook an additional 4 minutes more, stirring constantly.

Remove from heat and stir in butter, vanilla flavoring and 1/2 teaspoon nutmeg.

Sprinkle with additional nutmeg and a dollop of whipped topping before serving.

Serve warm or cold.


*I decided to add the dollop of whipped topping after I already took the photo of the ingredients.

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