How to make a simple rice pudding

Only a handful of ingredients and a little patience are needed to make this old-time favourite dessert.

Rice Pudding

It takes a minimum of 50 minutes to get the thickness and texture right.


2 1/2 cups (600 ml) of whole milk

1/3 cup (66 grams) of uncooked short-grain white rice


Pinch of salt

1 egg

1/4 cup (50 grams) dark brown sugar

1 teaspoon of vanilla extract

1/4 teaspoon of cinnamon


1/3 cup (40 grams) raisins


  • In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer partially covered until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
  • In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
  • Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C).
  • Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
  • Serve warm or cold.


Unblock notifications in browser settings.

Eyewitness? Submit your stories now via social or: