Classic rice pudding


  • Prep Time5 mins
  • Total Time5 mins
  • Makes8 Servings
*PLUS Cooking time: 75 minutes
Classic rice pudding

Photo courtesy of iStock.

Chatelaine Triple Tested

This classic rice pudding is warm, soothing and irresistible. And our dairy-free option is equally delicious!


  • 2-Jan vanilla bean, or 2 tsp vanilla

  • 1 cup uncooked short-grain rice, preferably arborio

  • 3 cups 0.0325 milk

  • 1 cup 0.35 cream

  • 1/3 cup granulated sugar

  • 1/4 cup sultana raisins, optional

  • lemon zest, from 1 lemon


  • Preheat oven to 325F. Split vanilla bean in half and scrape out seeds. Stir rice with milk, cream, vanilla seeds or vanilla, sugar and raisins in an 8 × 8-in. baking or casserole dish.

  • Bake in centre of oven, stirring halfway through, until rice is tender, about 65 min. Remove rice pudding to a rack and stir in lemon zest. Let stand for 10 min. Mixture will look runny, but it will thicken as it stands. Serve warm or chill in refrigerator and serve cold.

Nutrition (per serving)

Calories 286, Protein 5g, Carbohydrates 35g, Fat 14g, Fibre 1g, Sodium 48mg.

Creamy Dairy-Free Option:

Instead of homogenized milk and 35% cream, use 3 1/2 cups almond or rice milk. Bake until tender, about 65 min. Continue with recipe.

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