Best Ever Microwaved Rice Pudding
- Total Time: 13-14 minutes
- Yield: 8 servings 1x
Description
I have been making this recipe since the early 1980s.
I have a 1200 watt microwave oven, and I cook this recipe at Power 8.
Your plain rice can be cooked in your preferred way: steamer, pressure cooker, stovetop, microwave, or conventional oven.
Ingredients
- 3 beaten eggs
- 2 cups of milk
- 1/3 cup of sugar
- 1 teaspoon of vanilla
- 1/2 teaspoon of salt
- 2 cups of cooked rice
- 1/2 cup of raisins
- Ground cinnamon and nutmeg
Instructions
In a 2-quart casserole, combine eggs, milk, sugar, vanilla, and salt. To this, add raisins and rice. Stir.
Microwave this mixture uncovered on medium power for 8 to 9 minutes, just until thickened. I usually cook this in segments of 2 minutes, stirring each time the beeper goes. This way, I can’t forget. It usually takes 9 minutes on power 8 to finish cooking.
Do not stir the pudding after the last minute. Instead, remove the pudding from the microwave oven, sprinkle with cinnamon and nutmeg, and let stand for 30 minutes before serving. It can be served warm or cold. Refrigerate after the thirty-minute sit time.
- Prep Time: 5 minutes
- Cook Time: 8-9 minutes
- Category: Puddings
- Method: Microwave
5 Responses
I just saw the picture of the rice pudding in the microwave blog and as luck would have it, my wife has one in the fridge. For those with a gourmet palate (i.e. love sweets) add a tablespoon (or more) of 100% pure maple syrup for that desert explosion! Yummy, yummy, yummy…..bye now, off to the fridge!
What kind of rice do you use?
Laura, I use my favourite white rice, Kokuha Rose, a medium-grain Japanese-style rice. I have successfully made it with other types of rice. I even made it with Oat milk instead of cow’s milk. This is a family favourite.
This recipe is simple and the results are creamy and delicious.
I had no leftover rice so started with making the rice and then incorporating it with the rest of the ingrediants by adding slightly cooled rice to the rest mixed together in a bowl, spoonfuls at a time, then pouring it all back into the microwave dish I made the rice in.
This rice pudding recipe is even tastier the next day and freezes exceptionally well. My new favourite.
Thanks, Debora, for sharing your process. We love this recipe at our house, too.
Happy cooking in 2026!
Maureen