Amazing Rice Pudding
(58)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 cup uncooked white rice = 3 cups cooked white rice3 cups skim milk2 tbsp light margarine1/2 cup sugar1/2 cup raisins1 tsp vanilla extract1/2 tsp nutmeg1 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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • COOLMOM2010
     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
  • LAVENDERS
     Very nice. Bit too sweet for my taste. Will reduce sugar next time I make it - 6/8/08
  • SESPWILDCAT06
     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
  • PSSWETT
     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
  • CD4852903
     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
  • UNDERARCADE
     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
  • GNOCCHIBEAR
     I omitted the raisins and used Almond milk and cut the sugar a little. It was super easy to make and was a really good treat! - 7/24/17
  • TALLDOLL
     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
  • KWRIG7
     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
  • SPARKY2013
     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
  • SPIDERGIRL502
     Very good! A little too much nutmeg for my taste. I'll reduce that next time I make this. Great recipe! - 2/28/10
  • SQUEEGEE
     This was not hard to cook. I did it while having dinner. Just get up to stir on occasion. It is perfectly cooked as written. PS. I can't imagine ANYTHING being too sweet for my taste. - 11/8/08
  • JOYSNEWJOURNEY
     It takes a bit longer than 25 minutes for the liquid to be absorbed but the family loves this recipe. - 8/2/08
  • CMJ101
     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
  • FILLEFRANCAISE
     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
  • VMARRATT
     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
  • SPICE069
     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
  • JANIEWWJD
     So delicious!!! - 9/22/20
  • ROSSYFLOSSY
     Tasty recipe. - 7/31/20
  • DMEYER4
     awesome recipe - 7/31/20
  • VANANDEL
     I used almond milk, and it works great - 7/30/20
  • 1CRAZYDOG
     Skipped the margarine -- used butter. - 4/13/20
  • SRIVERS1
     Very good . I haven't made rice pudding in year as I had lost my grandmother recipe. Love this one. - 1/16/19
  • CD11268959
     Beautiful recipe! - 11/19/16
  • IAMJROCK
     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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