Rice Pudding Recipes (2 Ways)
Rice pudding is a timeless comfort dessert — creamy, lightly sweet, and perfect served warm or chilled. This page offers two classic versions: a large-batch baked pudding made in a 4-quart mold and a quicker stovetop version cooked in a double boiler.
Recipes on this page
Rice Pudding (Baked 4-Quart)
Ingredients
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup raisins
- 2 cans evaporated milk (14 oz each)
- 3 cans water (use the empty 14 oz can as a measure)
- 1 1/3 cups regular rice
Instructions
- Preheat oven to 325°F.
- Combine all ingredients in a 4-quart mold (place the mold inside a larger pan to catch any spills while stirring).
- Bake 3 to 3½ hours, stirring occasionally, until thickened.
- It will thicken a bit more as it cools. Serve warm or cold.
Rice Pudding (Double Boiler)
Ingredients
- 1/4 cup regular rice (do not use Minute Rice)
- 2 cups milk
- 1/2 cup raisins
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
- Cook rice and milk in a double boiler until rice is tender, about 25 minutes.
- Add raisins and cook until soft, about 5 minutes.
- Beat egg with vanilla; stir into rice mixture and cook 10 minutes more.
- Serve warm or cold, with or without whipped topping.
Rice Pudding FAQ
What’s the difference between the baked and double-boiler rice pudding?
The baked version is a large-batch recipe cooked slowly in the oven (3–3½ hours). The double-boiler version is a smaller stovetop batch that cooks faster (about 40 minutes) and uses an egg for extra creaminess.
Can I serve rice pudding warm or cold?
Yes — both versions taste great warm straight from the oven/stovetop or chilled after refrigeration.
Can I use Minute Rice?
No. The double-boiler recipe specifically calls for regular rice for the proper texture.