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Creamy Rice Pudding—Three Ways Prep Time: 20 min
Total Time: 21 min
Serves: 4


  • 2 cups milk, soy milk, chocolate milk or strawberry milk
  • 3/4 cup instant rice (5 minute cook)
  • 1/4 cup granulated sugar (use 2 tablespoons for flavored milks)
  • 1 egg, lightly beaten
  • Pinch of salt
  • 1 teaspoon vanilla extract


  • Raspberries, thawed
  • Whipped cream
  • Chocolate syrup
  • Fruity Pebbles cereal
Shop Ingredients


  1. Combine 1 cup of the milk and rice in a 2-3 quart size saucepan. Bring to a boil over medium-low heat, stirring frequently and watching carefully that milk doesn't boil over. Cover pan and remove from heat. Let stand 6 minutes.
  2. Stir in remaining 1 cup milk, sugar, egg and salt. Stir constantly over medium heat, until bubbling around edges of pan. This may take 5-10 minutes. Simmer and stir for 2-3 minutes longer until pudding is slightly thickened, being sure to scrape bottom edges and sides of pan. If milk starts to boil up, remove pan from stove while stirring, then return to stove and reduce heat.
  3. Stir in vanilla. Remove from heat and let stand 10 minutes.
  4. Pour into a bowl or four individual dishes. Pudding thickens as it cools. Serve slightly warm or room temperature, or refrigerate until chilled.
  5. Add choice of toppings if desired: raspberries or Fruity Pebbles cereal on vanilla pudding: chocolate syrup and whipped cream on mocha pudding.

NOTE: Rice grains will harden when pudding is chilled. To soften, reheat in microwave or over low heat with a few teaspoons of milk before serving.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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