Rice Pudding

Rice Pudding

3 Reviews
From the EatingWell Kitchen

Made with nonfat milk, this comforting rice pudding (delicious for breakfast, too) has a lovely creamy consistency because Italian arborio rice is used.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups nonfat milk
  • 1/2 cup arborio rice
  • 1/3 cup raisins
  • 1/4 cup sugar
  • 2-3 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Ground cinnamon, for dusting (optional)


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  1. Combine milk, rice, raisins and sugar in a heavy medium saucepan. Bring to a boil, stirring. Reduce heat to low and simmer, uncovered, stirring often, until the rice is tender and the pudding is creamy, 20 to 25 minutes. (Stir almost constantly towards the end to prevent scorching.)
  2. Stir in lemon zest, vanilla and salt and pour the pudding into a serving bowl or individual bowls. Let cool slightly. Serve warm or chilled, dusted with cinnamon, if desired.

Nutrition information

  • Per serving: 231 calories; 0 g fat(0 g sat); 1 g fiber; 50 g carbohydrates; 8 g protein; 10 mcg folate; 4 mg cholesterol; 29 g sugars; 28 IU vitamin A; 2 mg vitamin C; 232 mg calcium; 0 mg iron; 115 mg sodium; 381 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 nonfat milk, 2 other carbohydrate

Reviews 3

February 01, 2012
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By: jupett
Delicious comfort food I have made this recipe many, many times with many variations. I often double, treble or quadruple the recipe because it is so delicious. My teenager will finish a quadrupled recipe in about a day, he loves it so much! For lactose intolerant friends, I make the pudding with almond or soy milk. I love making it with vanilla flavored almond or soy milk. If I make this with cow's milk, I will add either a vanilla bean or vanilla extract. I have also made a chai version: in a square of cheesecloth, tie up a cinnamon stick, a star anise, some cloves and a couple of cardamon pods. Drop the spice package into the kettle with the milk, rice and sugar. Remove the spice bag when the pudding is finished cooking. Yum-oh! Pros: Easy! Cons: None!
October 10, 2011
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By: shawneegirl
OOooo, creamy!!! OOOooohhhhh, this is so creamy! This rice pudding is thick, rich, smooth, sweet, satisfying - and light on the waistline! BTW, time-wise it took about 45 minutes to cook this, and I have a gas range. So, here is what I did: I used 1/4 cup of Splenda instead of sugar, only 1/4 teaspoon of freshly grated lemon zest, and added 2 cinnamon sticks from the beginning. When it was finished cooking, I removed the sticks and added 1/8 teaspoon of nutmeg & 1/4 teaspoon of ground cinnamon and added 1 teaspoon of pure vanilla extract. I omitted the raisins from mine (personal preference), and added exactly 21 raisins to each of my hubby's. Without the raisins and using Splenda, each serving is 155 cal. With the raisins (exactly 21 of them which is about 1 level tablespoon) each serving is 193 calories (As with many of the recipe's on this site, the nutritional information is incorrect - be sure to double check the numbers on a free calorie counter web site). Definately make this dessert, though! My husband - who HATED rice pudding - absolutely LOVED this and wanted more!! Pros: Sweet, Creamy, Thick, Satisfying, Healthy Cons: Nutritional Info Incorrect
March 08, 2010
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By: EatingWell User
Wow. This was so creamy and delicious! Hard to believe it's so healthy. I decided to omit the raisins and use vanilla beans instead of extract. Since I use an electric stove, it took quite a while to thicken and I had to use a higher heat. But this is definitely a keeper!