Rice Pudding
If you've got cooked white rice and raisins or zante currants, you're most of the way to this vegetarian: about 60 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Combine the cooked rice, milk and a pinch of salt in a heavy-bottomed saucepan and bring to a gentle simmer over medium-low heat, stirring frequently.
- Cook for about 15 to 20 minutes, stirring often, until the mixture thickens and the rice is very tender and creamy.
- In a bowl, whisk the eggs with the sugar until smooth, then temper them by slowly whisking in a ladleful of the hot rice mixture to warm the eggs without scrambling them.
- Pour the tempered egg mixture back into the saucepan, stirring constantly, and cook over low heat for 2 to 3 minutes until the custard thickens enough to coat the back of a spoon and reaches at least 74 C / 165 F; do not let it boil or it will curdle.
- Remove from the heat and stir in the raisins, vanilla, cinnamon and nutmeg.
- Spoon into serving bowls and dust each with a little extra cinnamon or nutmeg; serve warm, or chill for a couple of hours and serve cold.
You'll use: Saucepan · Pan · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Rice Pudding take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Rice Pudding vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rice Pudding is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 02023 1271 Rice puddings.jpg by Silar, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.