Grandma's Holiday Rice Pudding

Sunday, November 5, 2017
I love Grandma's Holiday Rice pudding. She always put some pineapple and a cherry on top to look festive for our rice pudding! It's a delicious treat dessert. You can add other suggestions if you're not a pineapple fan! Use Red and Green Cherries for Christmas!

Grandma's Holiday Rice Pudding all dressed up with maraschino cherries and pineapple for a festive holiday treat

Rice Pudding all dressed up for the Holiday!

A nice little twist to the plain old rice pudding which is still spectacular that's why I leave it plain and top it with what I like!

This has a festive look for a holiday dessert.

Grandma always made this at least once a month.

It was her favorite dessert. I really find it a comforting dessert anytime of the year.

The creamy pudding is delicious and irresistible.

It's Addicting!

You really can't stop eating it. We also like it with rum in it as an adult treat.

This one has the wonderful aroma of pure vanilla extract. The stirring part is the secret to it's rich creaminess.

Give a try you will be hooked. A little patience is needed for the best end results.

Watch My Quick Video Clip On Grandma's Rice Pudding

Pineapple Stove Top Rice Pudding

prep time: cook time: total time:


3/4 cup sugar
2 cups whole milk or half and half
3/4 cup extra milk
1/4 teaspoon salt
3/4 cup Italian Arborio rice
1 3/4 cups water to boil the rice in or coconut water
1 cinnamon stick (new ingredient to make it over the top great!)
1 egg beaten
 2 tablespoons butter
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
2/3 cup fresh or dried chopped pineapple or any other suggestions listed below
1 stemmed maraschino cherry for garnish


    1. In a small saucepan add 1 3/4 cups water, 1 cinnamon stick and 1/4 teaspoon salt. Bring to a boil. Add the rice to the pot on low simmer. Cover and cook for 12 minutes or until soft.

      Grab another clean medium size saucepan and add the cooked rice, 2 cups milk with cinnamon stick and 3/4 cup sugar.

      Cook for around 30 to 35 minutes or until creamy and thick like a pudding and not watery looking (stirring occasionally on low heat.) Stir in the last 3/4 cup of milk, beaten egg and raisins if using and keep stirring on medium heat stirring constantly around another 2 minutes. Remove cinnamon stick and take off from heat. Stir in the butter and vanilla. Garnish with fresh cubed pineapple and maraschino cherries.

      Other suggestions for the pineapple or combined : use chopped up dates, figs, raisins, shredded coconut, bananas, mini chocolate chips, or dried cranberries or just keep it plain.

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