PA Dutch Rice Pudding (Amish Recipe)

Amish rice pudding with raisins

Amish Rice Pudding Recipe

PA Dutch rice pudding is a creamy, slightly sweet, and oh so delicious cooked rice dish that’s perfect for a light dessert or snack at any time of the day.

And this Amish rice pudding is comfort food that takes me back to my childhood.

Honestly, I haven’t eaten rice pudding in years until recently. I started thinking about the rice pudding that we used to make at the deli where I worked. It was the best rice pudding, and I LOVED that stuff! But sadly, I don’t remember the recipe.

But the more I thought about that creamy rice pudding, the more I started craving it. So I went on a search for recipes. And I found some that I thought might be close to what we made.

I had to make it several times, changing a few things in the recipe, in hopes of getting the taste that I vaguely remember.

It’s been over twenty years ago since I worked in that deli kitchen as an Amish girl, so obviously, I don’t remember exactly how it tasted. I just know it was good. And I have come up with a recipe that’s at least similar to what I remember.

Rice Pudding with Evaporated Milk

This Dutch Rice Pudding is easy-to-make, creamy, and delicious. So I hope you will try it!

You can make it using evaporated milk or half and half, whichever you prefer. Or if you want a lighter pudding, you can even just replace it with milk.

And another option would be coconut milk. I haven’t actually tried this, but I don’t see why it wouldn’t work? And I think it would add a nice flavor.

Easy Gluten-free Dessert

With so many people on gluten-free diets nowadays, it’s always nice to have naturally gluten-free recipes. And the good news is that this rice pudding dessert is gluten-free.

Origin of Rice Pudding (a little rice pudding history)

According to studies, rice pudding in some form is a common dish in many parts of the world.

Some think it may have originated in China or India many centuries ago. And this is quite possible since they both have an ancient rice culture. However, their rice pudding probably didn’t look or taste the same as the sweetened rice pudding dessert that we think of today.

In the 15th century, rice pudding is said to have held a place of distinction in the royal courts of Europe. Rice did not grow well in Europe and was expensive to import, therefore it was not as easily affordable. So rice pudding was considered a dessert fit for kings and queens.

But by the 18th century, the import of rice became more common, and rice pudding became an everyday dish.

Today rice is known to be a common staple in many poorer homes across the world. And rice pudding is considered a simple dessert, which many of us associate with our childhood.

creamy rice pudding
rice pudding with raisins

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Traditional Stovetop Creamy Rice Pudding

Rice pudding can be made in numerous different ways. Some people bake their rice pudding, while other recipes are made with cooked rice, and I suppose they are all good. But the rice pudding that I remember eating was traditional stovetop rice pudding that was cooked in milk.

It’s not hard to make, but you will need to stick around while it’s cooking to check on it and make sure it doesn’t burn.

Heating milk with sugar sprinkled on top is one way to keep it from burning. Pour the milk into a heavy-bottom saucepan, sprinkle the sugar over the top (DO NOT STIR!), add the butter, and heat until the boiling point.

When the milk comes to the boiling point it will begin to rise. Therefore, if you don’t keep your eye on it, you may end up with a huge mess.

As the milk begins to rise, stir in the rice and immediately reduce the heat to low. Cover and simmer the rice for about 25 – 30 minutes, stirring occasionally.

PA Dutch rice pudding with cinnamon

German Rice Pudding

This old-fashioned Dutch rice pudding is versatile. You can eat it plain or add raisins or other dried fruit. Serve it with fresh fruit or a bit of fruit jam.

You can add the cinnamon or leave it out. Sprinkle your bowl of rice pudding with nutmeg, cardamom, or any other spices you like.

And for a crunchy addition, add some pecans, walnuts, or almonds.

To make German Rice Pudding “Milchreis”, scrape the seeds out of a vanilla bean and add them to the rice. And serve the pudding warm with brown butter, brown sugar, and cinnamon.

bowl of creamy pudding, jar of rice, and cinnamon sticks

If you enjoy this PA Dutch Rice Pudding try more Homemade Amish Pudding Recipes…

Easy Homemade Cornstarch Pudding Recipe

Amish Pearl Tapioca Pudding Recipe

PA Dutch rice pudding with raisins and sprinkled with cinnamon

Amish Creamy Rice Pudding Recipe

Amish rice pudding is creamy rice that's been cooked in milk, butter, and sugar, with added eggs to make a beautiful pudding. It's so easy to make and so delicious!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Snack
Cuisine American, Amish
Servings 10 servings
Calories 238 kcal


  • 4 c. milk
  • 1/2 c. sugar
  • 2 Tbsp. butter
  • 2/3 c. long grain rice
  • 3 eggs, beaten
  • 12 oz. evaporated milk or 1 1/2 c. half and half
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 – 1/2 c. raisins, optional
  • cinnamon and nutmeg to sprinkle on top


  • Pour the 4 cups of milk into a large saucepan, sprinkle the sugar over the top, and add the butter. DO NOT stir. Bring to a boil over medium heat. Keep your eye on it because the milk will begin to rise as it comes to a boil.
    4 c. milk, 1/2 c. sugar, 2 Tbsp. butter
  • Rinse the rice until the water is clear. Drain. When the milk begins to boil, add the rice and stir. Reduce the heat to low. Cover and let it simmer for about 30 minutes. Stir about halfway through.
    2/3 c. long grain rice
  • Meanwhile, whisk the eggs in a separate bowl, add evaporated milk (not sweetened condensed milk), and salt.
    3 eggs, beaten, 12 oz. evaporated milk or 1 1/2 c. half and half, 1/2 tsp. salt
  • After the rice is finished cooking, put about a cup of the hot rice mixture into the egg mixture to temper it. While whisking, slowly pour the egg mixture into the rice mixture. Increase the heat and bring it back to a boil, whisking constantly.
  • Remove from the heat and stir in the raisins, vanilla, and cinnamon. Set aside to cool. Place a piece of plastic wrap on top of the pudding to avoid having a skin form on top.
    1 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/4 – 1/2 c. raisins, optional
  • You can eat the pudding warm or chill it. I actually prefer it chilled. Sprinkle cinnamon and nutmeg on top to serve (if desired).


You can adjust the amount of rice to create thinner or thicker pudding. I like mine with about 2/3 c. of rice. But if you prefer a thinner consistency, add only 1/2 c. of rice. Or you can add up to 3/4 c. of rice for a thicker consistency.
I typically use regular long-grain white rice to make this pudding, but you can also use basmati or your favorite kind of rice. However, I do not recommend using brown rice, as it would need to cook a lot longer and its texture doesn’t go well with rice pudding. 
The pudding will thicken as it chills.


Serving: 1servingCalories: 238kcalCarbohydrates: 37gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 69mgSodium: 220mgPotassium: 220mgFiber: 1gSugar: 20gVitamin A: 245IUVitamin C: 1mgCalcium: 140mgIron: 1mg
Keyword Amish Rice Pudding Recipe, Dutch Rice Pudding
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