Creamy Rice Pudding

Creamy Rice Pudding


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.4 based on 9 ratings.


  • 1 cup Uncooked Rice (or Dried Rice From The Night Before)
  • 3/4 cups Sugar
  • 3 tbsp Cornflour
  • 3 cups Milk
  • 2 Egg
  • 1 tbsp Butter
  • 2 tbsp Vanillia Essence
  • 1/2 cup Raisins
  • Ground Cinammon Or Nutmeg

Nutrition Information

Qty per
339g serve
Qty per
Energy 4587cal 1354cal
Protein 42g 12g
Fat (total) 19.2g 5.7g
 - saturated 10.2g 3g
Carbohydrate 185g 55g
 - sugars 112g 33g
Dietary Fibre 3.48g 1.03g
Sodium 678mg 200mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Creamy Rice Pudding is a yummy family favourite, to warm the cockles of your heart.

Creamy Rice Pudding is both a cheap and frugal pudding to make – perfect for using up leftover rice from the night before.  Just place any leftover rice in the fridge to dry out slightly – for some reason, this always yields a better result than when you use raw rice.

Jasmine or Basmati or even Arborio Rice is perfect for Creamy Rice Pudding – any white rice that you have will be great.

The recipe for Creamy Rice Pudding actually started from the British Tradition, Bread and Butter Pudding.  When people ran out of bread, they substituted it for rice.  It was so delicious that it became its own famous pudding and is another delicious dessert that is still enjoyed today.

Just a note: never eat rice that has been in the fridge for more than three days – you will get food poisoning!

Serving Suggestions for Creamy Rice Pudding include:

  • Serve with a big spoon of vanilla ice cream (or even better, our Condensed Milk Ice Cream!)
  • Add some sliced berries and a drizzle of maple syrup
  • Sprinkle your Creamy Rice Pudding with some cinnamon and honey

Creamy Rice Pudding | Stay at Home Mum


  1. In a medium saucepan, combine the rice and 2 cups of water. Bring the rice and water to a boil.

  2. Cover, reduce heat, and cook for 20 minutes or until water is absorbed.

  3. Remove from heat, set to one side.

  4. Mix combine sugar and cornstarch in a saucepan, slowly add milk and stir over a medium heat, until thickened.

  5. Remove from heat.

  6. Beat the eggs in a bowl, stir 1 cup hot milk mixture that has been thickened, into the beaten eggs.

  7. Add back into the milk mixture.

  8. Place back on heat and cook until nearly bubbly, but do not boil it.

  9. Remove from heat and add butter and vanilla  and stir through.

  10. Add the cooked rice and raisins, stir gently. Sprinkle ground cinnamon or nutmeg on top to finish.

  11. Creamy Rice Pudding is not suitable for freezing

  12. Serve with some custard

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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