Sushi Rice Pudding

Still stuck at home from the snow storm. I wanted to make something sweet but not chocolaty again (GASP). I had spoken to my husband about making rice pudding a few weeks ago, but I thought against it because all I had in the house was sushi rice. Well, why not? So, I decided to give it a try tonight.

Turns out, sushi rice makes a very good, creamy rice pudding. I hope you like this recipe! Keep warm and if you are in the snow affected areas, be careful out there!


1/2 cup of sushi rice

1 1/4 cup of water

1 cup of milk

1/4 cup of sugar

1/2 teaspoon of vanilla extract

2 tablespoons of heavy cream (if you don’t have this, just use milk)

1 egg, whisked

1/8 teaspoon of salt

1/2 tablespoon of butter

Raisins/Cinnamon (Optional)


  1. In a pot, bring sushi rice and water to a boil, then cover and lower the burner to simmer for 20 minutes. DO NOT LIFT Lid until 30 minutes are over!
  2. Meanwhile, in a microwaveable bowl, heat milk and sugar until milk is just bubbling and then add salt and vanilla
  3. In a separate bowl, whisk one egg with 2 tablespoons of heavy cream and slowly add the heated milk mixture to the egg, stirring constantly to bring up the temperature of the egg.
  4. Add mixture to the sushi rice and cook on medium heat, stirring constantly until thickened to your desired consistency. (You can add raisins at this point)
  5. Add butter and stir
  6. Pour into bowls and sprinkle with cinnamon on top.
  7. Have hot, warm or chilled


*My husband took this picture for me!!!!*


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Filed under Desserts, Pudding

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