Illustrative serving image, not a documented photograph of a kitchen-tested batch. Raisins shown are not included in the base recipe.
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Rice simmered in milk, then finished with an egg custard, butter and vanilla.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
The rice amount is dry rice. Use three cups of the milk for simmering and the remaining cup with the eggs. Heat the finished egg mixture to 160°F while stirring. Replacing only milk does not make this butter-containing recipe dairy-free.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Gather all your ingredients and rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent clumping.
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2Cook the Rice In a medium-sized heavy-bottomed saucepan, combine the rinsed rice, 3 cups of milk, sugar, and salt. Bring to a gentle boil over medium heat, then reduce to low and simmer, uncovered, stirring frequently to avoid sticking.
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3Simmer Until Creamy Cook the rice mixture for about 25-30 minutes, stirring often. The rice should be tender and the mixture thick and creamy — not dry or watery.
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4Temper the Eggs In a small bowl, whisk the eggs with the remaining 1 cup of milk. Slowly add a ladle of the hot rice mixture into the eggs while whisking constantly to prevent scrambling.
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5Combine and Finish Cooking Pour the egg mixture back into the saucepan with the rice. Cook over low heat, stirring constantly, until the pudding thickens, about 3-5 minutes. Check the egg mixture reaches 160°F with a food thermometer. Remove from heat and stir in butter and vanilla extract.
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6Serve or Chill You can serve the rice pudding warm, sprinkled with cinnamon and nutmeg if you like, or chill it for a few hours for a cool, refreshing dessert.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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What Others Are Saying
Paul gave this recipe 5 stars — no written review.