Tested till perfect Creamy Rice Pudding
Creamy Rice Pudding
Photography by Matthew Kimura

Creamy Rice Pudding

The hint of spice adds just the right amount of flavour to this ever-popular simple dessert. You can add 2 tbsp (25 mL) golden raisins or cranberries, or garnish with a sprinkle of toasted sliced almonds. If you want to serve it cold, just add 1/4 cup (50 mL) more milk.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe4 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupshort-grain rice
  • 1/4 tsp 1/4tspground cardamom or cinnamon
  • 1/4 tsp 1/4tspcinnamon
  • 2-1/2 cups 2-1/2cupsmilk
  • 2 tbsp 2tbspgranulated sugar
  • 1 tsp 1tspfinely grated orange rind
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In small saucepan, melt butter over medium heat. Add rice, cardamom and cinnamon; stir to coat.

Stir in milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until most of the liquid is absorbed and rice is tender, about 25 minutes.

Stir in orange rind. Serve warm.

Additional information : Variation
Coconut Rice Pudding: Replace milk with 1 can (400 mL) coconut milk and 3/4 cup (175 mL) milk.

Nutritional Information Per serving: about

cal 241 pro 7g total fat 9g sat. fat 5g
carb 34g fibre 0 chol 30mg sodium 135mg

% RDI:

calcium 17 iron 2 vit A 13 vit C 2
folate 4
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