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Rice Pudding

A creamy custard, stove-top version. When we lived in Jackson our neighbor brought some to us warm every Saturday. We got addicted. Her recipe was double this.


Combine in pan and cook on medium heat for about 45 minutes until it boils:

  • 4 c. milk
  • 4 c. water
  • 1/2 stick butter

Add and cook on medium heat until rice is done and begins to thicken (about 30-45 minutes) stirring often:

  • 1 c. + 2 T. long grain white rice

Beat in a bowl with wire whip and add to cooked mixture stirring quickly to mix:

  • 2 eggs
  • Enough water added to eggs to equal 1 cup total


  1. Bring to a boil that cannot be stirred down. Remove from heat.


  1. 1 c. sugar

  2. ½ tsp. vanilla

  3. Mix well. Cool at room temperature. It will thicken as it cools. Refrigerate to store. Good warm and cold. Try cinnamon on top too!

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