Creamy Rice Pudding

Rice pudding was a favorite of President Ulysses S. Grant in the 1870's. Our recipe starts with cooked rice for a simple, updated version of this historical dessert. Marvelous warm . . . just as good chilled.


  • 1-1/2 cups cooked long-grain rice
  • 2 cups milk, divided
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 2/3 cup Sun-Maid Natural Raisins
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon vanilla extract
  • dash ground nutmeg or cinnamon
  • Directions:

    COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.
    COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.
    BLEND remaining 1/2 cup milk and egg; stir into rice mixture.
    STIR in raisins.
    COOK an additional 2 minutes, stirring constantly.
    STIR in butter and vanilla. Spoon into serving dishes.

    Sprinkle with nutmeg or cinnamon, if desired.


    Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.

    Makes 4 servings.