Rice Pudding
Rice Pudding
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Rice Pudding

10 MIN
40 MIN
4 H
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.


  1. Reduced sugar to 3 Tbsp and switched 35% to 10% cream (it is what I had) and it was FABULOUS nonetheless! Though, as usual, I baked the milk in the bottom of my pan, so now I'm trying the slow-cooker version. :)

  2. Do you wash and drain the rice ?

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