Homemade Rice Pudding
Creamy homemade rice pudding with tender rice, sweet raisins, vanilla, and a rich buttery flavor—perfect for comforting desserts or family gatherings.
Ingredients
Instructions
- Preheat the oven.
- Put the 4 cups of water in a medium-sized pan and bring to a boil.
- Add the salt and shortening.
- Add the entire box of rice.
- Stir and cook rice for 20 to 30 minutes until tender.
- Pour hot rice into a large, deep casserole dish with a glass lid.
- Add 1 stick of butter or margarine.
- Stir until melted.
- Add milk and sugar, then mix well.
- Add beaten eggs and stir thoroughly.
- Add vanilla extract and ensure it is well incorporated.
- Stir in the raisins.
- Cover with the glass lid and bake as directed.
Tips & Substitutions
For creamier rice pudding, consider adding a splash of heavy cream to the milk mixture. If you want to cut down on sugar, you can use honey or maple syrup instead. Be sure to stir the rice occasionally while cooking to prevent it from sticking. If you prefer a different flavor, try incorporating almond extract or coconut milk.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a sprinkle of cinnamon or nutmeg for extra flavor. It pairs beautifully with Ginny'S Tortilla Cheese Rings as a savory side. For an indulgent treat, add a dollop of whipped cream or serve alongside fresh fruit for a refreshing contrast.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk to restore creaminess. You can also microwave it in short intervals, stirring frequently to prevent uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Rice Pudding contains roughly 1044 calories, with 10g protein, 126g carbohydrates, and 59g fat. It is an excellent source of vitamin C (51% of the Daily Value), dietary fiber (27% of the Daily Value), and potassium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1198mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and may alter the texture slightly. Brown rice will give a nuttier flavor and chewy texture to the pudding.
What can I substitute for eggs in this recipe?
To make the rice pudding egg-free, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for each egg. This will help maintain the creaminess and bind the ingredients together.
How can I make this recipe dairy-free?
To prepare a dairy-free version, substitute the milk with almond milk, coconut milk, or any other plant-based milk. Use dairy-free butter or margarine as a replacement for the regular butter to keep it creamier and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).