Rice Pudding

No ratings yet
Nutrition Facts Label
8 servings
Cooking time
55 minutes
Total time
55 minutes


1 cupmilk, whole
1 cupwater
1 cuprice, uncooked
2 egg (large)
1 cupmilk, evaporated
1 teaspoonvanilla
1⁄4 cupsugar
1⁄8 teaspooncinnamon (ground)


1. In a saucepan, heat milk and water.

2. Add rice, bring to a boil, lower heat to simmer; stir mixture every 10 minutes. Cook covered until rice is tender, about 30 minutes. Make sure heat is very low for this step and watch for boil-overs.

3. In a large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.

4. Add remaining 1/4 cup evaporated milk to rice mixture.

5. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.

6. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.


Per recipe: $1.74
Per serving: $0.22


USDA, Center for Nutrition Policy and Promotion (CNPP), Recipes and Tips for Healthy, Thrifty Meals, 2000

Find tips and resources for safe food handling and proper cooking temperature guidance.