Rice Pudding

  • Preparation 10 MIN
    Cooking 40 MIN
    Cooling 4 H
  • Makes 6 to 8 servings



  1. In a large saucepan, gently bring the milk and rice to a boil. Cover and simmer over low heat for about 30 minutes or until the rice is tender.
  2. Meanwhile, in a bowl, combine the sugar and cornstarch. Add the cream and combine with a whisk. Pour in the mixture of cooked rice and bring to a boil, stirring constantly. Simmer for 1 minute. Add the vanilla.
  3. Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled. Stir before serving.


You can also add half a vanilla bean when cooking the rice and/or raisins at the end of cooking.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/8 of the recipe

Content % Daily Value
Calories 210  
Total Fat 9.2 g  
Saturated Fat 5 g  
Sodium (salt) 65 mg  
Carbohydrates 26 g  
Fibre 0 g  
Protein 6 g