Robert’s Rice Pudding

by on September 20, 2012 » Add the first comment.
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INGREDIENTS for making Rice Pudding with Cooked Rice

  • 1 cu cooked rice – preferably high starch arborial rice (al dente if possible)
  • 1/4 cu cream
  • 1 C whole milk (or lowfat, but not skim)
  • 2 egg yolks + 1 egg
  • 1/2 cu sugar
  • 2 TBL butter – melted
  • 1/2 tsp vanilla
  • 2 tsp Cinnamon
  • Lemon or lime zest
  • Raisins or dried cherries

Arborial rice is better because it is high starch.  For other rices, mix 1/2 tsp corn starch in with the sugar.


  1. Heat milk and cream in microwave for about 2 minutes
  2. In separate bowl, cream together yolks, egg, sugar, and corn starch if used
  3. Temper just a bit of the milk into the yolk mixture
  4. Do this a few times, then add the yolk mixture into the cream
  5. Mix the rice with the butter
  6. Add the rice and mix to incorporate
  7. Move to an oven-safe pan or dish and bake 350º for 30 minutes
  8. Add vanilla, citrus zest, 3 TBL honey, cinnamon and 1/4 C maple syrup
  9. Mix in raisins or cherries
  10. Plate and top with optional sauce (following)


  • 1 PT blueberries and 1/3 C sugar
  • Bring to a boil and cook 10 minutes or until blueberries break down

INGREDIENTS for making Rice Pudding with RAW Rice

  • 1/2 cup uncooked rice
  • 2 cups water
  • 1/2 cup sugar
  • 2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 2 TBL butter or margarine
  • 1 teaspoon vanilla extract
  • 2 egg yolks plus 1 egg, beaten
  • Cinnamon or raisins (optional)


  1. Toss rice in a bowl full of water.  Pour out water.  Repeat until water runs clear.
  2. Combine rice and water in medium saucepan.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer relatively untouched for 40 minutes
  5. I say relatively, cause at 10 minutes, uncover and give it a couple of stirs.
  6. Cover and go another 15 minutes untouched.  This time I mean it.
  7. In separate bowl combine sugar, cornstarch and salt.
  8. Add milk and sugar mixture to rice.
  9. Heat to near boiling; simmer 2 minutes, stirring constantly.
  10. Remove from heat and stir in butter and vanilla.
  11. Slowly stir about 1/4 cup of the hot rice mixture into beaten egg yolks in a bowl.
  12. Stir to incorporate
  13. Repeat steps 11 and 12 three more times.  This is called Tempering
  14. Pour everything back into the sauce pan
  15. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
  16. Remove from heat.
  17. Serve warm or chilled, plain or with cinnamon and/or raisins.


Find more like this: Breakfasts, New Life for Old Food

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