Fluffy Rice Pudding- for Stove Top

Pat Duran Recipe

By Pat Duran kitchenchatter

8-10 servings
5 Min
35 Min
Stove Top

This is a recipe from the 50's maybe older- my mom made this and I am sure my aunts long before her. This is a smooth, creamy, and fragrant pudding- you may like to add fresh fruit or raisins, or dried fruit to this delicious pudding if desired but it really does not need it. Maybe just an accent on top.

Photo is from Cook's Illustrated; recipe is mom's.

pinch tips: Parchment Paper Vs Wax Paper


1/2 c
uncooked rice not instant- i use jasmine rice
3 c
whole milk
1 c
sweetened condensed milk
2/3 c
granulated sugar
1/4 tsp
1/4 tsp
ground cardamom
1 pinch
ground saffron
3 large
eggs, separated
1 tsp
cream of tartar
1 tsp
vanilla or other extract
3/4 c
fresh fruit, cut up or raisins or dried fruit, nuts, etc., if desired

Directions Step-By-Step

In a double boiler or heavy bottomed saucepan- mix together the rice, whole milk and sweetened condensed milk, sugar, salt, cardamom and saffron; cook over medium heat until rice has absorbed most of the liquid, stirring frequently.
Remove from heat cover and cool slightly.
Beat egg yolks and slowly add the rice mixture to the eggs- quickly stirring to prevent eggs from curdling.
Return to heat and cook until mixture coats the back of a silver spoon. Remove from heat and stir in vanilla and fruit, if using. Set aside to cool.
Beat egg whites and cream of tartar until stiff peaks form and fold into rice pudding. Spoon into individual serving dessert dishes or into a serving bowl. Chill. Decorate top with fruit or nuts or chocolate curls or coconut.....
Cin Straw says she likes to add 1/2 to 3/4 cup raisins to 2 or 3 Tablespoons rum,or brandy or bourbon in a small bowl to plump. Then add/fold in at the end with a little of the juice just before spooning into dessert dishes or bowl. Yum! Good advice Cin! CHEERS!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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Straws Kitchen CinCooks
Jul 27, 2012
Pat, this is good using raisins soaked in Rum or Brandy or Bourbon until they plump (then when you add them in use a little of the "juice" too).
Put approximately 1/2 to 3/4 c raisins and 2 to 3 T liquor in a small bowl and let set to plump while you mix up the rest of the ingredients, add/fold in at the end (before putting into serving bowls).
Pat Duran kitchenchatter
Jul 27, 2012
I will add that option Cin. thanks.
Straws Kitchen CinCooks
Jul 27, 2012
Hope you like it when you give it a try.
Laura Spencer-Whitacre fuddnbubbles
Jul 27, 2012
Oh that looks so good. I haven't had rice pudding in so long. its a must have. xoxoxo. thanks again Pat

Cin those raisins sound yummy too. xoxoxo
Laurie Sanders rhinemaidens3
Jul 27, 2012
YUM! This sounds so good.
Susan Feliciano frenchtutor
Jul 27, 2012
My mother made this pudding, too - only without separating the eggs, just beating them really well and using them all as the egg yolks in step 2.
Brings back memories! She would put raisins in it.
Pat Duran kitchenchatter
Jul 27, 2012
Thank you ladies- enjoy the pudding and the fond memories. Hugs to all.
shirley terhaar shirlann54
Jul 28, 2012
I love rice pudding .I,ll have to try this .Thank you
Pat Duran kitchenchatter
Jul 28, 2012
Thanks Shirley for checking out this recipe post, enjoy! hugs, Pat
Vanessa "Nikita" Milare Kitkat777
Aug 2, 2012
This looks & sounds yummmy Gram
Mar 24, 2013 - C C shared this recipe with discussion group: Cardamom Spice
Pat Duran kitchenchatter
Mar 24, 2013
Thanks Kit- enjoy Spring break!

Thanks for sharing with your new group ccs.