Photo of Carolina rice pudding by WW

Carolina rice pudding

Total Time
1 hr 20 min
20 min
1 hr
This rich stovetop pudding calls for a treasured variety of rice known as Carolina Gold, a hybrid of old African and Asian rice varieties now harvested only in the Carolinas, and sweet Georgia peaches. If you can’t find Carolina Gold rice, sub in Arborio, carnaroli, or another short-grain rice. Though peaches are delicious, the pudding would taste great with any other stone or tropical fruit.


Plain unsweetened almond milk

4 cup(s)

Low fat 2% evaporated milk

12 fl oz, canned

Uncooked white rice

1 cup(s), Carolina Gold rice (or Arborio or other short grain rice)

Packed light brown sugar

½ cup(s)

Vanilla extract

1 Tbsp

Ground cinnamon

1 tsp

Kosher salt

1 tsp

Egg yolk

2 item(s), medium


1 medium, Sliced, (preferably Georgia peaches), for topping


  1. In medium saucepan, add 4 cups almond milk, evaporated milk, rice, brown sugar, vanilla, cinnamon, and salt. Cook over medium heat, stirring constantly, until mixture starts to foam and steam. Reduce heat to low. Cover with lid slightly ajar and cook, stirring every 5 minutes or so, until mixture is thickened and rice is soft and cooked completely, about 40 minutes. Stir in egg yolks (if using). Serve pudding warm or chilled. Just before serving, drizzle with almond milk and top with sliced peaches.
  2. Serving size: 1/3 cup