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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.8
  • Total Fat: 1.0 g
  • Cholesterol: 1.2 mg
  • Sodium: 47.4 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Amazing Rice Pudding calories by ingredient
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Amazing Rice Pudding

Submitted by: JKAPLAN86
Amazing Rice Pudding

Introduction

So good and so easy to make! So good and so easy to make!
Number of Servings: 12

Ingredients

    1 cup uncooked white rice = 3 cups cooked white rice
    3 cups skim milk
    2 tbsp light margarine
    1/2 cup sugar
    1/2 cup raisins
    1 tsp vanilla extract
    1/2 tsp nutmeg
    1 tsp cinnamon

Directions

Cook the rice - 1 cup dry white rice + 2 cups water. Let the rice cool for a few minutes. In a medium sized pot, mix the rice, milk, margarine, sugar, raisins, and vanilla. Cook over medium heat for about 25 minutes, or until the liquid is mostly absorbed. Stir frequently to keep the rice from sticking to the bottom of the pot. Add the cinnamon and nutmeg, stirring well. Cook another 5 minutes or so. Pour in a serving dish - eat warm or cold!

Makes about twelve 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user JKAPLAN86.






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Member Ratings For This Recipe


  • Incredible!
    2 of 3 people found this review helpful
    This is very good! It tastes just like the baked kind I used to make. I left out the margarine and used 1/2 splenda for the sugar,I also only used 2 1/2 cups of milk, just cooked it less. And it was very good! Thanks for sharing! - 4/17/10

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  • 2 of 3 people found this review helpful
    I've done something like this with leftover rice. I just add milk to cover the rice, sweetener, cinnamon and raisins, and cook to desired consistency. Very Good. - 7/28/09

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  • Incredible!
    2 of 2 people found this review helpful
    I just now made this, using organic basmati rice. The only adjustment I will make next time is to use a tad more sugar & vanilla and a little less cinnamon & nutmeg. Good texture, considering recipe calls for (organic) skim milk. Great recipe overall, thanks! - 5/26/09

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  • 2 of 2 people found this review helpful
    Very nice. Bit too sweet for my taste. Will reduce sugar next time I make it - 6/8/08

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  • Incredible!
    1 of 2 people found this review helpful
    Yum! Admittedly I didn't exactly follow the recipe... I used spenda rather than sugar (also only used about 1/3 of a cup), left out the raisins (not a fan...) and butter, and added some pumpkin pie spice. It was delicious! And fairly healthy as well. - 11/23/10

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  • Incredible!
    1 of 1 people found this review helpful
    It is fantastic! I used only 1/3 cup of sugar which was plenty. I also used soymilk instead of skim milk which alters the nutrition information a bit but was great. Only warning is that 12 servings means pretty small servings. - 10/16/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! A little too much nutmeg for my taste. I'll reduce that next time I make this. Great recipe! - 2/28/10

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  • Very Good
    1 of 1 people found this review helpful
    This was really good! I reduced the sugar and I baked it instead of putting on the stove top, and I used dried cranberries instead, but it was a really good base to work on. - 1/19/09

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  • Incredible!
    1 of 1 people found this review helpful
    It takes a bit longer than 25 minutes for the liquid to be absorbed but the family loves this recipe. - 8/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    awesome! i used brown rice too, and only half the amount of sugar. Next time i'll take it off the burner a little sooner than i did before, cause i like my rice pudding creamyyy =] - 3/23/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent. I used brown rice and cooked it in a non-stick pot for a bit longer than recommended. Really very good.
    - 1/22/08

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  • Very Good
    1 of 1 people found this review helpful
    Absolutely hit the spot...only 1 problem: it's a bit too sweet for my tastebuds. I'd recommend using less sugar to start with and add to taste. Otherwise, delicious! - 10/18/07

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  • 1 of 2 people found this review helpful
    very good, this is the way I do my rice pudding too! I prefer to cook the rice by itself first. I usually add some coconut milk for that island flavor. I also let the wet ingredients simmer with a cinnamon stick then take it out. Powder cinnamon for the end presentation. (evaporated milk)can be used - 9/27/07

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  • This is one of my favorite recipes for desserts by far! It is so good both warm and cold, I make this on a regular basis now! I did not add the raisins and It was fine without them! - 3/19/14

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  • Very Good
    0 of 1 people found this review helpful
    Was pretty delicious. I used brown Japanese jasmine rice, almond milk, coconut oil, chopped dried apricots, and 1/4 C agave. Might try reducing the agave next time and subbing in a tad bit of stevia. Recipe has a good solid technique to start from to make your own variant. - 1/27/14

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  • This is the best recipe for rice pudding I found to date. Very simple but great recipe - 5/7/13

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  • Was fantastic. - 5/21/12

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  • Tastes just like the kind my Mom used to make! I LOVE it! - 4/1/12

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  • This is fantastic... my kids even loved it!! - 2/11/12

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  • Incredible!
    0 of 1 people found this review helpful
    It's great for breakfast, too. - 12/10/11

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  • 0 of 1 people found this review helpful
    Added this recipe to my cookbook,great for when I am not using my oven Thank you!!! - 9/30/11

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  • Nice flavour and taste, Even my Dad liked it and he thinks his rice pudding is the best. I added dried cranberries instead of raisins. - 9/30/11

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  • Very Nice and tasty, Hubby said to cook the rice a little longer for his liking and needs more milk to become less stodgy. Otherwise taste was yummy. - 5/30/11

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  • 0 of 1 people found this review helpful
    I am making this now it sounds so yummy - 5/22/11

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  • Incredible!
    0 of 1 people found this review helpful
    This was delicious!! I used great value zero calorie baking sweetener instead of the sugar, and used parkay spray butter in place of the margarine and it tasted just like my mom used to make it! Those two changes that aren't even noticeable in the end result cut the calories down to 55! - 4/7/11

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