UPDATE: I tried this recipe again using leftover steamed white rice and it was MUCH better…. very yummy. I used 1-1/4 cup steamed white rice and 1-1/2 cup milk, instead of what the original recipe calls for (since my rice was already cooked)…I used the same measurement of the rest of the ingredients as in the original recipe …. it served 2 large bowls for breakfast this morning…..the consistency and flavor was awesome! 🙂

My original review and the recipe is below.

I’ve been seriously jones’ing for some Rice Pudding lately….especially since reading the recipe on Elise’s Simply Recipes website…. unfortunately, it didn’t turn out all that great…. but it was my fault. 😦

I didn’t have any white rice, only whole wheat, but I thought I’d go ahead and make this recipe as I just couldn’t wait to get to the store. Now, that was a big mistake… after standing over the oven for 1 hr with still crunchy rice I gave up and ate crunchy rice pudding….but the flavor was great! Oh, and I had to add 1 can of fat free evaporated milk to keep it cooking for so long…. So, MAKE SURE YOU USE WHITE RICE (or cooked whole wheat rice) !!!! Anyway, I recommend this recipe… it’s listed below…


  • 2 1/2 cups (600 ml) of whole milk
  • 1/3 cup (66 grams) of long or short grain white rice
  • 1/8 teaspoon salt
  • 1 egg
  • 1/4 cup (50 grams) dark brown sugar
  • 1 teaspoon of pure vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • 1/3 cup (40 grams) raisins


1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.