Monday, September 11, 2006

Mom's Rice Pudding

The best. This even got a thumbs up from the guys that don't usually like rice pudding!


1/4 cup pearl (very short grain) rice- I used "Compliments Calrose Rice"

1 cup homogenized milk

1/4 cup granulated sugar

1 tsp. vanilla

1/2 cup 18% table cream*


Put rice and  milk in the top of a double boiler (or in a thick bottomed pot). Bring to a boil, stirring constantly,  then cover and simmer slowly for about 2 hours, stirring once in a while, til rice is cooked and milk is almost completely absorbed.

Add sugar, vanilla and cream. Cook for 1 hour more, or til rice pudding is thick, before milk/cream  is cooked away. Serve warm or cold.

makes 2 servings:

Per serving:

374 calories, 53 g carbohydrate, 35 g sugars, 14 g fat, 55 mg cholesterol, 7.1 g protein.

*If you used 10% fat cream, you will lower the calories, fat and cholesterol without loosing too much creaminess. 


  1. The rice pudding I make has a custard base so I use 1% or 2% milk (homo only for Christmas) Does that increase or decrease the carbs, adding an egg?

  2. an egg will add no carbs or fat, but will add cholesterol and protein;

  3. What about the raisins? I love the raisins!