Creamy Rice Pudding

By Mark Bittman and Sam Sifton

Creamy Rice Pudding
Grant Cornett
Total Time
About 2 hours, largely unattended
Rating
4(593)
Comments
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This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon. You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.

Featured in: Feast in the South

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Ingredients

Yield:4 to 6 servings
  • ¼ to ⅓cup rice
  • ½cup sugar
  • Small pinch kosher salt
  • 4cups milk
  • Cinnamon stick
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

199 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 6 grams protein; 85 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 300. Combine all ingredients in a 3- or 4-quart casserole, stir and place in the oven. Cook for 30 minutes, then stir. Repeat.

  2. Step 2

    Cook for 30 more minutes. Return the mixture to the oven and check the pudding every 10 minutes, stirring gently each time.

  3. Step 3

    The pudding may be done 10, 20 or 30 minutes later. Invariably, it is done before you believe so.

Ratings

4 out of 5
593 user ratings
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Comments

Kylie

I used 1/3 cup Arborio rice and 1/3 cup sugar, and 3 cups whole milk plus 1 cup heavy cream. Threw in a cinnamon stick while cooking, and stirred in 1/2 tsp vanilla right when it came out of the oven.
I will make this again, and again, and again. It was delightful.

Penny

Used 1/3 cup sugar which is less than the recommended amount and it was too sweet. Next time use 1/4 cup.

Marjorie Och

Give this time. Yes, it's slow, but 1/4 c. of rice will absorb the milk and become a wonderful pudding. Right around the 2.5 hour mark it's a delicious pudding! Add some raisins, then top with toasted almonds.

Christine

Having read the other comments, I decided to jump start this by bringing the mixture to a boil first on the stovetop. Worked well, took about an hour and a bit to cook.

Lauren L

Are you supposed to cover the casserole dish?

Lakebluffer

@Lauren L FYI, Nowhere in the recipe does it say to cover the pudding.

sue

Is this cooked rice we add when making this pudding?

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