Rice Pudding Recipes
Rice pudding is a comfort-food classic—creamy, gently sweet, and perfect served warm or chilled. This page includes two easy versions: a big-batch baked rice pudding made in a 4-quart mold, and a quicker stovetop pudding cooked in a double boiler.
Both recipes use simple pantry ingredients like milk, sugar, raisins, and vanilla, making them great for everyday desserts or make-ahead treats.
Recipes on this page
Rice Pudding Recipe (Baked)
Ingredients
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup raisins
- 2 cans evaporated milk (14 oz each)
- 3 cans water (use the 14 oz can as a measure)
- 1 1/3 cups regular rice
Preheat oven to 325°F.
Instructions
- Combine all ingredients together.
- Bake at 325°F until thickened, about 3 to 3 1/2 hours, stirring occasionally.
- It will thicken slightly more after removing from oven.
- Serve warm or cold.
- Notes: Bake in a 4-quart mold. Set the mold in a larger pan to avoid spills while stirring.
- Total cook time: 3 to 3 1/2 hours
- Equipment: 4-quart mold
- Servings: 8
Rice Pudding (Double Boiler)
Ingredients
- 1/4 cup 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 done, about 25 minutes.
- Add raisins and cook until soft, about 5 minutes.
- Beat egg and vanilla; add to rice mixture and cook 10 minutes more.
- Serve warm or cold, with or without whipped topping.
- Note: Do not use Minute Rice.
- Total cook time: about 40 minutes
- Equipment: double boiler
- Yield: about 6 (1/2-cup) servings
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 (about 3 to 3 1/2 hours) in a 4-quart mold. The double-boiler version is a smaller stovetop batch that cooks in about 40 minutes and uses an egg for extra creaminess.
Can I serve rice pudding warm or cold?
Yes. Both versions can be served warm or chilled. The baked pudding also thickens a bit more as it cools.
Can I use Minute Rice?
No. The stovetop recipe specifically says not to use Minute Rice—use regular rice for the right texture.