Rice Pudding Recipe

Rice pudding is an old-fashioned dish that has since come back into vogue. Originating in the late 1300’s, it was mainly found in royal kitchens only as rice was an expensive import back then.

The original rice puddings weren’t so sweet and were more of a risotto made with ingredients like saffron, almond milk and broth. It wasn’t until the 1500’s that the dessert evolved to include sweeteners like sugar and honey.

Over the years, many variations on rice pudding have been popularized all over the world. The dessert is especially common in Asia where rice is a staple. There, it can be found in sweet or savory forms and combined with ingredients like chocolate, banana, mango, saffron, nuts and more.

It is also a popular dish in the United Kingdom, the United States, Canada, Nordic countries and the Middle East.

Though rice pudding is a classic staple, it is now experiencing somewhat of a revival due to the opening of Rice to Riches. This is a restaurant in New York that specializes in rice pudding and makes almost any variety you can think of. The opening of Rice to Riches has inspired other restauranteurs to create new varieties of the classic dessert.

While the world of rice pudding has gotten more adventurous, the recipe we have here is more of a classic version. And as a dessert goes, it’s relatively healthy containing nutritious ingredients like milk, cinnamon and raisins.

This isn’t the rice pudding recipe that takes five hours to make, but it tastes every bit as good. You can omit the raisins, but they seem to add just the right flavor and texture to this decadently tasty dish.

Rice pudding is wonderful when it is served right out of the oven. The creamy blend of rice, milk, sugar and cinnamon make it a delicious comfort food that’s very easy to make. It’s also the perfect way to warm up on a cold day so whip up a batch to cure your winter blues!

Rice Pudding


1/2 pound long grain white rice, cooked (still warm)
1 quart milk
1/4 cup sugar
2 teaspoons cinnamon
1 teaspoon butter
1/4 cup milk (additional)
1/2 cup raisins


1. Add the milk to the warm rice, mix thoroughly.

2. Add sugar, cinnamon, and raisins. Mix well.

3. Melt teaspoon of butter, add 1/4 cup milk. Heat through but do not boil.

3. Place rice mixture in an oven safe dish and pour butter-milk mixture on top.

4. Bake at 350 degrees F and bake for 25 minutes or until browned.

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