Rice Pudding


Flavored Rice Pudding Ideas

Rice Pudding

Recipe Courtesy Chef Bryan Woolley


  • 1 1/2 cups water
  • 3/4 cups uncooked medium grain rice
  • 1 cup milk, divided
  • 1 can evaporated milk, 12 ounce can
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 large egg
  • 4 tbsp butter
  • 1 tsp vanilla


  1. In a medium size pot, bring the 1 1/2 cups water to a boil. Add the rice to the boiling water and bring the water back to a boil, reduce the heat to a simmer, cover with pan lid and let the rice cook for about 20 minutes. After twenty minutes, turn the heat off and allow the rice to finish steaming for about 10 minutes.
  2. Transfer the cooked rice to a larger pot and add the 1/2 cup milk and 1 can of evaporated milk. Carefully stir the mixture until it begins to thicken.
  3. While the rice pudding mixture is reducing and thickening on the stove, whisk the egg and additional 1/2 cup milk together.
  4. Remove the rice pudding from the heat and add the milk and egg mixture. Stir to combine for an additional few minutes off the heat.
  5. Let the rice pudding cool and serve with your favorite flavorings.
  6. Flavoring ideas: On tv I used pumpkin puree, lemon pie filling, blueberry pie filling, pumpkin pie spice and craisins. You can use any type of flavorings you would like and it’s fun to set up a rice pudding bar at a holiday party. Make the base rice pudding recipe above and serve it along with a variation of different flavorings so people can be creative. Enjoy!


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