Rice Pudding
I have used both long grain and short grain (Calrose) rice with good results. Keep an eye on the pan as this dish can easily spill over. The burner should be just warm enough to bubble. This pudding will thicken as it cools. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 2-3 servings... okay, sometimes one.
Ingredients:
- 3 cups milk (whole milk or reduced fat)
- 1/2 cup rice (I prefer short grain rice)
- 1/4 cup sugar
- 1 cinnamon stick (optional)
- 1/2 teaspoon vanilla
Instructions:
- Place milk, rice, sugar and cinnamon stick in a medium saucepan.
- Bring to a boil, stirring until sugar dissolves. Reduce heat to low. Cook, uncovered, at a gentle boil for 25 minutes, stirring occasionally, until rice is thick and creamy.
- Remove cinnamon stick and stir in vanilla.
- Get your fuzzy slippers and a big spoon.
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Bonnie
March 13, 2023 at 7:01 pm
Can you cook your rice pudding in the oven instead of stovetop
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Gloria
February 18, 2023 at 3:30 pm
Made your rice pudding. My husband loved it.So simple and easy.Added raisins and cinnamon. Added 2 1/2 cups milk and 1/2 cup 10% coffee cream. Very good.
Tomorrow I am making your Spice cake.Reply to this comment
Donna
January 12, 2023 at 4:01 pm
Can you use powdered milk in this recipe, its all I have on hand at this moment and would love to have some rice pudding. I do have some sweeten condensed milk”nestle LA Lechera?
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Dawn
September 4, 2022 at 5:03 pm
Jenny I just LOVE all your wonderful recipes. My family really enjoys your spaghetti recipe and pizza. I have baked a few of your cookie recipes, as well. Oh….your crepe recipe, too! This rice pudding was fantastic and so simple to make with ease. I just made it for my son, who is sick, and it totally made his day! Thank you for sharing all these fabulous recipes of yours. We really appreciate you! xD
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Lois clayton
March 25, 2022 at 12:04 pm
Your recipes are just about the only ones I use you have made cooking fun it shows that you want people to be happy,please don’t stop sharing !
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Cynthia
March 2, 2022 at 6:30 pm
Do you have a beef stroganoff easy recipe ty I am of polish decent and I live your recipes my I ask you how you get paid ?
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Jenny Can Cook
March 2, 2022 at 8:30 pm
Sorry, I do not have a beef stroganoff recipe. I do not get paid and I don’t allow any ads here. I share my recipes as a hobby and I pay whatever it costs to maintain this website. Here is my bio: https://www.jennycancook.com/about-me/
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John
July 25, 2022 at 10:24 am
Jenny, your no-knead rye bread (1 C. each whole wheat, all-purpose, rye) baked in cast iron dutch oven turned out great! I first found your cooking videos when I was looking for Polish gołąbki recipe years ago.
I first go to your site and to Martha Stewart’s when I am looking to cook something new, especially polish recipes!
Now I am here today looking to make your rice pudding recipe. smacznego!Reply to this comment
Monica
July 10, 2022 at 4:48 pm
See AlsoHow to Make Cookies from Cake Mix - The Best Cake RecipesPawpaw Pudding RecipePepperoni Rolls - Farm Bell RecipesJack in the Box Taco Recipe! Now you can make them at home!I haven’t made my beef stroganoff in a long time….and unfortunately I don’t have the recipe written down. But here is what you will need…with approximate measurements of ingredients.
I prefer using beef cubes than steak….that way the meat is more tender. Brown the beef cubes in oil and then add water to cover and let the meat cook for about 30 minutes or until tender…be watchful that the water doesn’t boil out.
Gravy: In 4 quart pot on medium heat…add 8 ounces of sour cream, 1 packet of onion soup mix, 1 can condensed mushroom soup. Mix until incorporated and heated through. You may add about 1 tsp of Gravy master to the mixture to make it darker in color and more flavorful. Add the browned cubes of meat and serve over wide noodles. Depending on how much meat you have and how much gravy you like…the recipe can be doubled. My husband likes just the gravy and noodles without meat.
Reply if you have any questions…and I will do my best to answer.Reply to this comment
Susan
December 5, 2021 at 12:55 pm
Absolutely amazing. Followed the recipe to a “T” and the results were awesome! Thank you Jenny
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John K
August 9, 2021 at 5:35 pm
I was trying out different rices, and bought way too much calrose rice, which cooks up gloppier than I like.
I thought, “rice pudding!”, saw a recipe from Jenny, and knew I couldn’t do wrong with what she posts.
Followed the directions exactly, except that I added the vanilla in the beginning. It was still fabulous. We will have this again at our house.
Thank you!
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Michelle
January 24, 2021 at 9:26 am
The first time I made this I used three cups of low fat milk but it wasn’t enough since the rice did not fully cook. I also used 1/3 cup of sugar which made it too sweet for my liking. The second time I made this I used 4 cups of milk, 1/2 cup of rice, 1/4 cup of sugar, 1 stick of cinnamon and 1/2 teaspoon of vanilla and it was heavenly! Next time I will try and experiment with saffron, rose water, and cardamom pods.
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Rafael
December 5, 2020 at 8:49 pm
Actually used rice cooker for this and it worked great! Thank you.
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Janice Enright
May 7, 2020 at 1:36 pm
Hi Jenny
Love your videos and recipes. Working on the rice pudding right now! If I add raisins, when should I add them. At the beginning?
Thank you. And your cinnamon buns are to die for. I’ve made them for the entire neighborhood! They love them and the smell that radiates from my kitchen window while they bake…OMG!!!??♀️Reply to this comment
Dee
April 18, 2020 at 11:49 am
Jenny, love your recipes. As a cake decorator for over 30 years I have a no stick recipe. Use it on cakes, breads, cookies. Never failed. 1 cup all-purpose flour, I cup Crisco shortening, I cup Crisco oil. I mix in my kitchen aid mixer until well blended and store in pint jar in fridge. Works great on all my Nordic Ware pans. Will keep at least 6 months, usually doesn’t last that long. Happy Baking.
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Jenny Can Cook
April 18, 2020 at 11:57 am
Thank you for sharing this.
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Ex H
April 2, 2020 at 1:07 pm
Do we start off with cooked rice?
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ari
April 2, 2020 at 10:20 am
I tried this and I couldn’t get it to thicken. I followed the recipe exactly and I’m not sure what went wrong. Any ideas?
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Jenny Can Cook
April 2, 2020 at 12:00 pm
Can you please list the exact ingredients you used and I will try to help.
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ari
April 3, 2020 at 6:52 am
3 cups of 1% lowfat milk
1/2 cup of rice
1 stick of cinnamon
~ 1/4 cup of sugar (a little less – I don’t like a lot of sugar in my rice pudding)I put it all in a sauce pan and boiled it at a low temp. for a good 30 – 35 min. It was still soupy, so I stopped stirring every couple minute and just let it sit for a while. I decided it would start burning the rice if I left it too much longer so I took off the stove and portioned it. It was still pretty soupy but not half bad.
P.S. I really did like your recipe.
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Jenny Can Cook
April 3, 2020 at 9:07 am
That should not happen. I have made this recipe many times. If you don’t mind, what kind of rice? And are you cooking it uncovered?
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Barbara
September 22, 2021 at 4:54 am
what kind of rice we have carolina and uncle bens
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Terry Wickham
January 15, 2024 at 7:57 am
When your rice pudding turns soupy, what you can do is dissolve a teaspoon of cornstarch in some of the milk of the rice pudding, but it needs to be cooled down first, so it doesn’t clump; then let simmer until it thickens. ;0)
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Terry
March 31, 2020 at 7:38 am
Have you ever made braided string cheese? We, from Syria, call it Syrian cheese. Also, have you ever made pita pocket bread, this, we just it bread, lol.
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Jenny Can Cook
March 31, 2020 at 9:59 am
I do make flatbread (no string cheese). https://www.jennycancook.com/recipes/quick-easy-flatbread/
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JM
April 7, 2019 at 10:22 am
Jenny Can you convert this to 6 servings? If so you can post or e-mail it to me. Thank you Thank you Thank you!!!!!
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Basia
December 29, 2018 at 1:07 pm
Jenny, I just found your site, especially for Polish cooking. So easy to watch you , then just reading a recipe. Thank you for shareing.
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Diane Salonis
November 18, 2018 at 11:15 am
Hi Jenny, just started making your recipes, love your videos and humor so much can’t stop watching.
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Annmarie
November 13, 2018 at 6:23 pm
Loved visiting your site today. I need the simplicity and the healthy choice factor. I’m retired health care, single and ate on the run. Now, I’d like to see if I can make some of your. dishes. Thanks for being there.
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Louise
August 11, 2018 at 9:18 am
Is it ok to use regular rice and almond milk
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Les
January 1, 2018 at 6:27 pm
Hi. Do you have any suggestions instead of cinnamon?
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Jenny Can Cook
January 2, 2018 at 3:15 pm
It’s actually quite good without cinnamon.
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Diane sieligowski
December 8, 2016 at 12:40 pm
I like watching your video’s love the way you make baking easy and simple there are so many recipes that I want to try that you have here.
When I do I will let you no how they came out and good they were.Thank you for sharing you recipes with everyone
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Lou
October 22, 2016 at 12:07 pm
I think your recipes are the best. I also like watching your videos for your tips to make things easier, healthier, and faster.
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Donna
October 13, 2016 at 7:44 am
Well, here I go again. I’m about to get busy and try my hand at this recipe in a few minutes. I’ll come back and let you know how it turned out.
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Sehrish
July 23, 2016 at 6:25 am
Hi Jenny, this recipe seems easy and fun. Just 2 questions, 1: Can we use basmati rice or Singaporean rice instead of the type you mentioned?
2: If we use cinnamon powder instead of the stick, how much should we use it and in what manner?Reply to this comment
Jenny
July 27, 2016 at 4:24 pm
I am not familiar with Singaporean rice but I think you can use just about any rice for pudding. Cinnamon does not have to be added so I suggest cooking it without the cinnamon and you can sprinkle a little on the top when serving.
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Sehrish
July 28, 2016 at 2:01 pm
Thanks Jenny!!
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Terry
March 31, 2020 at 7:33 am
I use the cheapest rice I can buy, I also use cinnamon, and the “secret” ingredient rose water, that is how my mom used to make it. Our grandkids love it.
I was born in Syria, and have been to Bethlehem.
Btw, my family loves your (who’s your daddy lol) rolls. Thanks for your vids. ;0).Reply to this comment
Bob M
February 10, 2016 at 2:24 pm
I really enjoy your recipes.
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Michelle
February 15, 2015 at 10:03 pm
Hello Jenny
I made rice pudding last night, loved it so much
Taste so much better with Arborio rice, than with regular rice
I also added raisin
Next time I have to double the ingredients
It disappeared so fastThanks
Michelle
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JB
February 18, 2014 at 3:11 pm
Jenny,
I am so happy I have found your site. I have been using many of your recipes since and enjoy them very much. I have not been disappointed yet! Thank you for sharing these wonderful treats and meals. I also so enjoy your videos. My 5 yr old loves your timers. I believe the last one we saw together was a mixer green in color timer.
Thank you so much,
JoanneReply to this comment
sue
October 4, 2013 at 6:39 pm
haha!! love the story!! I’m like that with your lemon brownies. I cut them probably too small?? I don’t know. As soon as I make them they are gone within two days. 😉 I don’t know what happens to them???
sue
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