Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding


6 servings


  • 4 1/2 cups milk
  • 3/4 cup uncooked long-grain rice (not converted)
  • 1 large egg
  • 1/2 cup C&H® Granulated Sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • cinnamon


Warm milk in a medium saucepan over medium-low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.

In a medium bowl, whisk together egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg.

Pour the mixture into 6 custard cups and sprinkle with cinnamon. Refrigerate for 1 hour or until chilled.