Warm Rice Pudding

Enjoy this recipe from The Electric Kitchen!


Warm Rice Pudding

  • 1 1/2 cups cooked rice
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 cup sugar
  • 1 tablespoon butter (optional)
  • 1/2 teaspoon vanilla extract
  • Cinnamon or nutmeg


  1. In medium saucepan, stirring constantly, cook rice with 1½ cups milk on stove at medium-high temperature (avoid boiling).
  2. Cook for 20 minutes until rice is extremely soft and creamy.
  3. Pour the rest of the milk on top of the mixture and pour the beaten egg on top of the cold milk.
  4. Stir immediately.
  5. Add sugar and stir until it dissolves.
  6. Stir in butter and vanilla.
  7. Place in serving bowls and lightly dust tops with cinnamon or nut nutmeg.
  8. Eat immediately.

Makes 4-6 servings.

Approximate Nutrient Analysis per serving (based on 4 servings and includes butter):
270 calories, 8 g fat, 4.5 g saturated fat, 65 mg cholesterol, 250 mg sodium, 43 g carbohydrate, 0 g fiber, 23 g sugar, 7 g protein

Approximate Nutrient Analysis per serving (based on 6 servings and includes butter):
180 calories, 5 g fat, 3 g saturated fat, 45 mg cholesterol, 150 mg sodium, 28 g carbohydrate, 0 g fiber, 15 g sugar, 5 g protein


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