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Classic Minute Rice Pudding

  • 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)


  • 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.
  • 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.
  • Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator.

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  • Robert
    Jan 11, 2021

    No comment left

  • Charles
    Aug 26, 2020

    I, too, subbed one can of evaporated milk for cup and a half of the milk - creamy! And, a dab of butter for good measure. "Goodbye, Carolina rice. Hello, Minute Rice!"

  • Peggie0203
    May 5, 2017

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

  • Alliea
    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
    Jan 25, 2016

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

  • dhawkins268
    Nov 14, 2015

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