Bobby’s Rice Pudding

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Bobby’s Rice Pudding Bobby’s Rice Pudding Recipe Courtesy of

Servings: 4 to 6 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked long grain white rice
1 (14-ounce) can sweetened condensed milk
2/3 cup dried cherries
2 tablespoons heavy cream
2 tablespoons vanilla extract
1/2 orange, zested
Ground nutmeg, for garnish, optional





Put the rice in the top of a double boiler set over simmering water. Add milk, water, salt and rice. Cover and cook until the rice is tender. Stir in the condensed milk, cherries, and heavy cream. Cook over simmering water about 20 minutes or until the pudding thickens slightly, stirring frequently. Remove from heat and stir in the vanilla and orange zest. Spoon pudding into individual bowls and sprinkle with nutmeg. Serve warm.

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Reader Comments:


Saw you on Rachael Ray printed out recipe for the pork shoulder in the crockpot now i have lost it could you tell me where to find

By Pat Game on November 15, 2013


I am from the East Coast, I visited your restaurant in Savannah,have one of your cookbooks, and also have a pot and pan set.I enjoyed watching you on the cooking network. I do not look at it now.

By Sharlteen Corney on November 12, 2013


Sorry - but this was not good at all. Consistency was like paste. And too sweet.

By Laura on February 01, 2013


I saw an episode of your show this morning on Food Network and you were cooking with Bobby. I made the rice pudding with cherries that you made this evening for my family and unfortunately it got thumbs down all around. Way too much vanilla, and we all love vanilla, but I'd say one tablespoon or less would suffice. It also took about 35 minutes to thicken up once I added in the cherries, sweetened condensed milk, and heavy cream vs the 20 minutes that the recipe states. Love you, Bobby, and Jamie but this recipe could maybe be tweaked a bit or at least provide some notes to offer a range on the vanilla amount and address the time to cook. Many thanks!

By Corie Stagner on December 16, 2012


Dear Paula, I love your show & your personality. You feel like a very dear friend. You really brighten my day I love to try your recipes. I saw Bubba's baked squash casserole on your show. I make a similar recipe but I cook the squash & onion the same but I put a layer of squash in a baking dish & a layer of Kraft's Mexican 4 Cheeses instead of cheddar, then another layer of squash. I also put in salt, pepper, & garlic powder. I top it with Butter coated Italian bread crumbs approximately 1 cup mixed with approximately 1/2 cup Parmesan cheese. Bake it for 20 to 30 minutes on 350. YUM!!!!! I baked Grandma Heir's Carrot Cake. It was such a hit my family & friends. You are an inspiration for people who need to loose weight with your current lose. Good for you gal. Love to you & your family, Carol Morgan

By Carol Morgan on May 24, 2012


I have a question. Is the rice cooked in a double boiler? And how long does it take for the rice to become tender before I add the condensed milk? Thanks Paula, I love your show and watch it every chance I get.

By Anonymous on August 24, 2011


your great the greatest

By Anonymous on August 04, 2011


Absolute favorite of mine. Never had it with cherries though. Will try for sure.

By rhbe33 on August 03, 2011


Made this for the Thanksgiving and Christmas dinners. So very easy to make and is a big hit. Two tips: One is soak the dried cherries in your favorite port - you can microwave for a couple of minutes, I micro mine for one minute and let sit for up to five hours just to make sure they are puffed up a bit. The other tip is not to use either sticky rice or boxed minute rice. All of this from watching it on tv.... Also, dried zest works just as well though add it when cooking the whole thing. Thanks for a great easy to make recipe!

By Jon on February 18, 2011


I really enjoy you both on the Food Show and also hearing from you via internet. But, Any salad or other foods you must use Feta I have a problem with. The Greek Feta is Goats milk and too strong. There is an alternative and is much milder. That is the Bulgarian Feta which is from Sheeps milk.

By Marie Kiley on December 27, 2010


I made this recipe the other day, not only was it easy but it was delish too!

By Mel Plum on August 26, 2009

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