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Rice Pudding

 Rice Pudding
For an old-fashioned sweet treat just like Grandma made, try this creamy pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred into it at the end.—Jennifer Bennett, Salem, Indiana
4 ServingsPrep: 15 min. Cook: 3 hours + chilling


  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup uncooked converted rice
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 teaspoon McCormick® Pure Lemon Extract
  • 1 cup heavy whipping cream, whipped
  • Additional whipped cream and ground cinnamon, optional


  • In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover
  • and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer
  • or until rice is tender. Transfer to a small bowl; cool. Refrigerate
  • until chilled.
  • Just before serving, fold in whipped cream. If desired, garnish with
  • additional whipped cream and cinnamon. Yield: 4 servings.