Rice Pudding

This is a recipe from The Southern Living Recipes Volume 2 1979.
This is good to make on a warm day, as you do not need to heat the oven. It comes out creamy and good. We all like it cold best, but it is good warm also.
There are endless things you could add to this. I will add cinnamon to mine. Some of it I am going to stir drained pineapple into. You could add about any fruit, raisins if you like them. Dried cherries or cranberries would be good also. If using raisins or other dried fruit, I would plump them in Cream Sherry for a half hour before using. My Grandson had his with Apricot Preserves on top. We decided ice cream topping would work also.
Do not use Instant or Minute rice in this recipe. It can not take the longer cooking time. Also it is more expensive and rice is so easy to cook. Fluff it with a fork before using in the recipe.
Rice Pudding
3 cups cooked rice;  one cup raw rice and 2 cups water will make 3 cups cooked.
3 cups milk
1/2 cup of sugar
3 Tablespoons butter
1 teaspoon vanilla extract

Combine rice, milk, sugar and butter. Cook over medium heat until thickened, * about 30 minutes. stirring often. Remove from heat and add vanilla. Pour into serving bowl and serve warm or cold.

*I did this in my double boiler, which doubled the cooking time, but I did not have to stir it often, just occasionally. We will eat it cold. 


  1. Now Myrna, it isn't rice pudding without raisins.

  2. I have always loved rice pudding but never tried to make it.

    Once again I will be bookmarking one of your pages!

    I can do without the raisins too... wink wink

  3. My Mother made rice pudding all the time from leftover rice and I loved it. She put raisins in because my Dad liked them but I picked mine out! I like raisins but not in pudding. I am going to try this recipe but definitely without raisins!!

    1. Sue likes the raisins in hers, however I do not! The rest of our family can take them or leave them. If I do put some in I use Golden raisins as we seem to eat them better.


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