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Speedy Rice Pudding

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1/2 cup: 145 calories, 4g fat (2g saturated fat), 35mg cholesterol, 107mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 5g protein.

Reviews

Average Rating:
  • KCwoPC
    Dec 31, 1969

    I doubled this recipe and since I didn't have much milk I mixed up some powdered milk for half of the recipe. This was so easy. Very tasty. Not as sweet as I thought it would be. The next time I make this I will try sugar free pudding. This recipe is definitely one to keep.

  • Dec 31, 1969

    I cook at an assisted living facility with 20 elderly people. One resident asked about trying a rice pudding recipe. I have just made this, and topped it with sugar and cinnamon. My husband had two bowls. It kind of reminded me of oatmeal. I will make it at work because I think older people may like this. I will do another review afterward. Thank you!

  • carbuff
    Jan 8, 2011

    very easy and great taste

  • CathyGribler
    Dec 23, 2010

    My husband and daughter just love this recipe. I make it an easier way by just putting everything in the pan at once and let it cook.

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