Classic Rice Pudding

Classic Rice Pudding


  • 3 egg yolks
  • 1 1/2 cup milk, half-and-half, or light cream
  • 1 1/2 cup cooked rice
  • 1/3 cup granulated sugar
  • 1/3 cup raisins, chopped dried fruit, or chopped candied fruit, optional
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt


Place an ungreased 1-quart casserole in an 8 x 8 x 2-inch baking pan. Set baking pan aside. In a large mixing bowl, use a rotary beater or wire whisk to lightly beat egg yolks just until mixed. Then stir in milk or cream, cooked rice, sugar, raisins (if desired), melted butter, vanilla, and salt. Place baking pan with casserole on oven rack. Pour egg mixture into casserole. Then pour boiling or hottest tap water into pan around casserole. Bake in a 325:oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Remove casserole from water in pan. Cool on a wire rack. Serve warm or cover and chill for at least 4 hours.

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