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 cups Raisins
  • Ground Cinammon Or Nutmeg

Nutrition Information

Qty per
339g serve
Qty per
Energy 226.125kcalcal 66.750516237201kcalcal
Protein 3.6gg 1.0626947858659gg
Fat (total) 2.255gg 0.66566020614655gg
 - saturated 0.8025gg 0.23689237934927gg
Carbohydrate 48.0275gg 14.177381618937gg
 - sugars 7gg 2.066350972517gg
Dietary Fibre 1.545gg 0.45607317893411gg
Sodium 68.4875mgmg 20.217030318608mgmg

Nutritional information does not include the following ingredients: Sugar, Cornflour, Milk, Egg, Butter, Raisins

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


  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

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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