Rice Pudding Recipe

A traditional dessert gets a refreshing update in this Rice Pudding Recipe with raspberries. Fresh berries and vanilla yogurt are the secret to this delicious ending to any holiday meal.



  • 3 cup of water
  • 1 cup long grain white rice
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 cup of whole milk
  • 1 tsp vanilla extract
  • 2 (6 oz.) containers fresh raspberries, rinsed
  • 2 (4 oz.) containers vanilla yogurt


Boil water over high heat.

Add rice and salt.

Reduce heat to medium low. Simmer until water is absorbed (about 20 minutes).

Stir in sugar and cinnamon.

Reduce heat to low and add milk.

Simmer on low for about 25 minutes, stirring constantly. Mixture should become thick.

Remove from heat and blend in vanilla. Let sit for an hour until the mixture cools to room temperature.

Fold raspberries and yogurt into cooled rice.

Can be served at room temperature or chilled.

Serves 8.


Other berries, such as blueberries and blackberries, work well. Sliced strawberries or peaches can also be used for variety.

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