Creamy rice pudding

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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This is a pudding whose image can never accurately convey its incredible taste! Yes, it’s that good! I searched high and low for recipes on the internet and came across one from Kitchen Encounters – it’s a breeze to make, yet with its added spices and infusion of orange flavours, it really is a stand-out dessert, perfect for cold winter nights.



Enjoy endless possibilities with this Creamy Rice Pudding recipe! Serve it warm or chilled, add a dollop of whipped cream, sprinkle with berries, or savor it plain. The perfect base for your favorite toppings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours 15 minutes
Total Time 7 hours 45 minutes
Course Dessert
Servings 10 Servings
Calories 543 kcal


For the raisins:

  • 1 cup raisins
  • Enough Grand Marnier or orange liqueur to cover raisins

For the rice:

  • 1 cup short-grain rice (I used arborio)
  • 2 cups milk
  • ½ tsp salt

For the custard:

  • 4 cups whole milk
  • 2 cups heavy or whipping cream
  • 114 g butter or one stick
  • 1 cup sugar
  • 2 tsp cinnamon or 4 cinnamon sticks
  • 2 vanilla bean, seeds and pod and 1 tsp vanilla extract
  • Zest from 1 large orange
  • 2 jumbo eggs or 3 smaller ones


  • Prior to making this dessert, steep the raisins in enough Grand Marnier or orange liqueur to cover and leave for several hours (or overnight).
  • To prepare the custard: In a large saucepan, place the milk, cream, butter, sugar, cinnamon, vanilla bean and essence. Place over medium heat, stirring occasionally, until butter is melted and mixture is steaming hot. Do not allow to simmer or boil. Remove from heat, cover, and set aside to steep for 30 minutes.
  • To pre-cook the rice: In a large saucepan, combine the milk, rice and salt. Place over medium heat and bring to a gentle simmer. Continue to simmer, stirring frequently for about 6 minutes. Watch carefully, as this mixture has a tendency to want to boil over. Rice will be partially-cooked and slightly thickened. Remove from heat, cover and set aside until the custard is done steeping.
  • Once the custard has steeped remove and discard the cinnamon sticks and vanilla pods. After you have removed the vanilla pods from the custard mixture, stir the rice mixture into the custard mixture. Place on the stovetop over medium heat and bring to a simmer. Continue to simmer gently, for 30 minutes, stirring occasionally. Remove from heat, cover and set aside for 15 minutes, to cool slightly.
  • Drain all Grand Marnier/liquid from the optional raisins. Zest the orange. In a small bowl, using a fork, whisk the eggs. Place the drained raisins, and orange zest in the slightly-cooled rice mixture. In a slow, steady stream, stirring constantly, add the eggs. Return to heat and simmer very gently for 3 additional minutes.
  • Remove from heat, cover and set aside for 2-6 hours. Can be served warm or chilled.


Calories: 543kcalCarbohydrates: 55gProtein: 10gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 143mgSodium: 281mgPotassium: 460mgFiber: 2gSugar: 28gVitamin A: 1291IUVitamin C: 1mgCalcium: 236mgIron: 1mg
Keyword Rice Pudding
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Dear fellow foodie blogger! Thank-you so much for the kind words about my recipe and sharing the link to my blog. Your photo looks divine!!! ~ Melanie


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