Is rice pudding sweet?!

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depends on recipe and method and type of rice best rice is Italian or Aborro with four cups of milk and 3/4 cup of sugar brought to a boil and stirred often until thickened , about 30 minutes add some raisins and tsp of vanilla . will continue to thicken as it cools

As there are a number of different variations for rice pudding so too are the choices for how sweet each pudding is. There are rice puddings with eggs and without. There are rice puddings that are cooked on the stove top and then there are those cooked on the stove and finished in the oven. Then there are those that are cooked only in the oven. Some are baked in a water bath and some that are not. I believe the answer to your question is best determined by the person(s) you are cooking for. It really is a personal preference regarding the sweetness. I prefer a dense rice custard. That is, a custard with nearly 4+ cups of cooked rice combined with 2.5 cups of milk and 2 Jumbo eggs, 1/2 cup sugar, 1/2 cup raisins, 1 tsp. kosher salt, 2 tsp. good vanilla, 1 tsp. fresh grated nutmeg plus extra for the top. I combine the milk and rice in a sauce pan and cook gently till somewhat creamy. I then add the remainder of ingredients, stir till well combined and transfer to a buttered casserole and grate nutmeg over the top. Depending on my mood I will either bake the custard in a water bath or not. Bake at 325-350 for +/- 45-55". If this is too dry for some tastes you may serve it with a creme anglais or simply pour a bit of cream over it. It's terrific served warm or chilled. I suppose the point I'm trying to underline is that it's all personal preference when it comes right down to it. In my life I have been a working executive chef and a pastry chef. The recipe I just offered is one that I only cooked for my children and myself because they did not care for custards when they were little. However, they did like rice. By making the custard dense with rice they were happy! And that made me happy. Simply adjust the amount of rice, sugar, spice and raisins to your personal taste. The chemistry of the egg to milk ratio will give you the needed custard to bind it all together. How you do the remainder is up to you! Enjoy the journey!

My source is 40+ years of cooking of which more than 30 of those years was done in a professional capacity. No books or articles were referenced. Only my personal stash of self-written recipes.

It sounds like you made it right. Rice pudding isn't supposed to be as sweet as say, regular pudding. This post makes me want some rice pudding. :-) I'm sure you made it just right.


Also, you should put some ground cinnamon on top. That is the perfect topping for rice pudding! :-)

It can be depending on how much sugar you put in. One cup of rice could take about 3/4 cup of sugar. taste and see if it is too sweet for your taste. You can always add sugar but it's hard to take it away once you've added too much. It's according to each taste.

I love rice pudding-should be slightly sweet but not cloying. The top flavor layer should be Cinnamon & nutmeg followed by sugar with dairy as the base.

Rice pudding is definitely supposed to be sweet, so, if you made it right, it should be sweet. And you did make it right!!!!!!!!!!!!! Great cooking!

It's suppose to be sweet but not overpoweringly sweet. Not suppose to be VERY sweet..

It is just as sweet as any other pudding like chocolate...

It all depends on how much sweetener you add, and how sweet you want.
I like mine reasonably sweet, but not too sweet.

Nope, it's supposed to be slightly sweet, but not too much!

No, the sweetness is kind of subtle, but next time add more sugar if you'd like it to be sweeter.

sound be 'sweetish' but not too sugary........