Plenty Sweet Life

Grandma's Recipes One By One!

Creamy Rice Pudding

on January 20, 2014

Today’s recipe is another one of those really quick, really tasty ones.

Creamy Rice Pudding is made even simpler by cooking the rice ahead of time.

I cook my rice according to the package directions, put it in 1 cup measurements in a freezer bag, and then freeze it for later use.

I do this for white rice, brown rice, and wild rice.

It’s a big time saver – all ready to go.

This recipe also reminds me of the rice Grandma used to make when I was a child.

She used whole milk instead of water to cook the rice and then served it with cinnamon and sugar on top.

It’s done when the rice is cooked and creamy.

The aroma of that rice cooking is a BIG childhood memory for me.

I never can make it so it’s just like Grandma’s.

It’s just not the same.

Creamy Rice Pudding

Creamy Rice Pudding 2

You get another bonus recipe on the back of this card!

Here is the recipe as I made it:

Creamy Rice Pudding

2 cups long grain rice, cooked

1 (14 ounce) sweetened condensed milk

2 egg yolks

1/4 cup water

1/2 teaspoon cinnamon

1/2 cup raisins

2 teaspoons vanilla

Combine milk, egg yolks, water and cinnamon. Over medium heat, cook and stir until it thickens slightly, 10 to 15 minutes. Remove and add cooked rice, raisins and vanilla. Cool. Refrigerate leftovers.


You can see how it changes from before cooking to after and turns thicker and more blended.


This is another great comfort food dish.


Warm and creamy and sweet – a special treat.


It’s nice enough to put in a pretty dish and have for a fancy dessert.

So quick and so easy and so good and so comforting.

Another good one!

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