TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 3 cups milk
  • 1 cup Minute® White Rice
  • 1/4 cup sugar
  • 1/4 cup raisins
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • Cinnamon (optional)


  1. Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
  2. Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
  3. Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator. Yield: 4 servings.
Originally published as Classic Minute Rice Pudding in Taste of Home Cooking School Collection Spring 2010, p63

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Peggie0203 User ID: 2074993 265546
Reviewed May. 5, 2017

"So quick & easy, not to mention tasty! I definitely recommend."

Alliea User ID: 1420698 259754
Reviewed Jan. 16, 2017

"I used 3 cups of milk as directed but included a 12 ounce can of Evaporated milk to make up the 24 ounces. It gives it a creamier texture in my opinion.

I also increased the raisin amount a little due to hubby's request and I only add the raisins at the end as I've found too much cooking/stirring with raisins in a hot mixture can turn the pudding brownish . The raisins still plump nicely when added just when the pudding is removed from the heat. OPT- Add a Tablespoon of butter with the raisins for richness. A Keeper recipe in my household.
Susan Kieboam Volunteer Field Editor"

Brittane User ID: 8713816 242498
Reviewed Jan. 25, 2016

"Loved it! Didn't add raisins because didn't have them but the cinnamon definitely took it up a notch!"

dhawkins268 User ID: 8617123 237334
Reviewed Nov. 14, 2015

"easy to make and tasted so good- creamy and delicious! I will definitely be making this again"

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