Fluffy Rice Pudding- for Stove Top

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 1 Rating
Serves: 8-10 servings
Prep Time:
Cook Time:
Cooking Method: Stove Top


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 salt
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

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
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.
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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!

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - 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).
user Pat Duran kitchenchatter - Jul 27, 2012
I will add that option Cin. thanks.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 27, 2012
Hope you like it when you give it a try.
user Laura Spencer-Whitacre fuddbubbles - 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

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