Rice Pudding

Recipe Rating:
 1 Rating
Prep Time:
Cooking Method: Stove Top


2/3 c river brand rice
3 c salted water
1 c sugar
1 Tbsp corn starch (heaping)
3 large eggs
1 qt whole milk
1 can(s) carnation evaporated milk
1 tsp vanilla

The Cook

Anna Mae Kantor Recipe
Cooked to Perfection
Berwick, PA (pop. 10,477)
Member Since Apr 2011
Anna Mae's notes for this recipe:
This is an easy stove top recipe that is extra creamy.
My family loves this so I usually double this recipe, BUT that does makes a whole lot.
Make it Your Way...

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Cook rice in water, when rice is done and almost all liquid is boiled off--have the sugar, corn starch, eggs, whole milk, and Carnation milk mixed together well in a separate large bowl. Pour over the rice and cook, stirring constantly on a medium heat(so it doesn't burn or stick), until it ALMOST boils. Do not boil. Remove from stove and add 1 teaspoon vanilla and sprinkle with cinnamon. When cool--refrigerate.

About this Recipe


1-5 of 7 comments

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user Vicki Goff Brighteyez - Jun 5, 2011
I shared a photo of this recipe. View photo
user Deneece Gursky Smokeygirlxo - Jul 10, 2011
my nanas recipe was baked, i am loving this one doesnt have to heat up my kitchen : ) thanks for sharing, gonna make this for my daughter she loves rice pudding!!
user Anna Mae Kantor bluelady - Jul 10, 2011
Hi Deneece,
So glad you liked the recipe. It is really tasty and easy to make and not dry at all. If I remember right, I added the cinnamon to the recipe and stirred it through as I like the flavor it gives it.

Let me know how you like it.
user Kay Skipper Kay112 - Jun 23, 2012
Ana Mae, I have never seen river brand rice down here in the South. Would you tell me about this type of rice? Is it long or medium or short grained rice? Why do you recommend this particular type of rice, in other words?
user Anna Mae Kantor bluelady - Jun 23, 2012
Geez, I'm sorry, I just checked my pantry and I'm out of River brand rice right now. It's sold just about everywhere up here in PA. I have also used several other brands of rice and it works just fine. The only kind I've never used was an instant or 5 minute rice--I'm not sure that would work out. I'd say just any kind of long cooking rice is going to be OK.

This recipe for RICE PUDDING is a good one. My husband just goes crazy over it. It's easy and in this heat, you don't have to turn the oven on to bake it.

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