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Speedy Rice Pudding

 Speedy Rice Pudding
This delicious pudding has a rich, old-fashioned flavor, but it's quick to make especially for my great-grandchildren.—Ann Vershowske, West Allis, Wisconsin
8-10 ServingsPrep/Total Time: 30 min.


  • 4 cups 2% milk
  • 1 egg, lightly beaten
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup uncooked instant rice
  • 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • In a large saucepan, combine the milk, egg and pudding mix. Add rice
  • and raisins. Bring to a boil over medium heat, stirring constantly.
  • Cook and stir for 2 minutes or until mixture reaches 160°.
  • Remove from the heat; cool for 5 minutes, stirring twice.
  • Spoon into individual desserts dishes or a serving bowl. Serve
  • immediately or cover with plastic wrap and refrigerate. Sprinkle
  • with cinnamon and nutmeg just before serving. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 145 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 107 mg sodium, 23 g carbohydrate, trace fiber, 5 g protein.