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Rice Pudding

This classic rice pudding recipe offers an opportunity for hands-on food skill development in the classroom. Students will measure, stir, and cook on the stove while learning to follow a multi-step process. Designed with teachers in mind, it’s a versatile activity that supports practical learning and builds kitchen confidence. 

When you use this recipe, you’ll find:

A printable recipe card with step-by-step instructions and images for each step.

A video demonstrating every part of the recipe preparation.

Suggestions from our team of Registered Dietitians.

Video watch time: 2 minutes

Cook, taste, and explore – see all the recipes in our Classroom Kitchen series.

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Language:

English

(Click here for French version)

Rice Pudding

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Ingredients

2 eggs
2 mL (½ tsp) finely grated lemon rind (optional)
500 mL (2 cups) cooked short grain rice
500 mL (2 cups) milk
60 mL (¼ cup) brown sugar
2 mL (½ tsp) cinnamon
60 mL (¼ cup) raisins (optional)
625 mL (2½ cups) milk or yogurt for serving
Butter for greasing the pan

Directions

Preheat oven to 180 °C (350 °F). Grease a loaf pan.
Crack eggs into the mixing bowl. Beat well with a fork.
Add lemon rind, if using.
Add rice, milk, sugar, cinnamon, and raisins and stir well with a wooden spoon.
Pour mixture into the loaf pan.
Bake for 1 hour or until a knife inserted in the centre comes out clean.
Chill before serving. Top with milk or yogurt, as desired.

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