The Americana Hotel in New York City made this no-bake, stove- top rice pudding recipe famous. My version is plain, their version had an orange flavor in it.    

JELL-O also marketed Americana Rice Pudding for a long time.  

Today there are rice pudding bars in NYC with all sorts of flavors that look like an ice cream shop or a yogurt bar!  No fancy-named flavors here!  This is an old-fashioned taste of rice pudding that is simple, yet delicious and creamy.    

I know it is tricky to stop cooking it when you still see how runny the pudding is. If you find your pudding ends up too thick after it has been in the refrigerator, then you cooked it too long. But don’t despair!  A  simple fix is to stir in some milk and it will be just fine!

Everyone’s lowest setting on the stove is different, so it takes practice to know what “somewhat liquidy” means!  I usually go no longer than 10 minutes after I add the egg yolks. Sometimes, if I have it on hand,  I will use heavy cream instead of  light cream or milk with the yolks.  Then I will only cook it no more than 5 minutes after I add the egg yolks to the rice mixture. 

You can add raisins right in the first step if you’d like.  

More often than not, I double this recipe!  


Rice Pudding Americana
The Americana Hotel in New York City made this NO-BAKE, stove-top rice pudding recipe famous. My version is plain, theirs has an orange flavor in it. This old-fashioned taste is simple yet delicious and creamy!
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Prep Time10 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Servings: 8


  • 4 cups milk
  • ½ cup rice white, long grain
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • 1 cup light cream or milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • dash cinnamon


  • In a large soup pot, scald the milk.
  • Mix in the sugar and salt, and cook on the lowest heat until rice is tender, about 40 minutes. It will still be liquidy. You can also do this step in a double boiler.
  • In a small bowl, mix the cream and egg yolks.
  • Whisk about a cup of the hot milk mixture into the egg yolks mixture to temper the egg yolks.
  • Stir the egg yolk mixture into the rice mixture in the pan and cook on lowest heat until it thickens, no longer than 20 minutes. Do not overcook it at this step. It should still be somewhat liquidy. That is what you want. It firms up in the refrigerator.
  • Stir in the vanilla extract.
  • Pour the rice pudding into a dish, cover it and let it cool to room temperature, then store it in the refrigerator. (If you find it is too thick, then you cooked it too long. Just stir in some milk to thin it out before serving.)
  • Sprinkle with cinnamon before serving.


VARIATIONS:  * Add some raisins at STEP 5 during the last 20 minutes of cook time.  * You can use heavy cream if you want instead of the half and half or milk.  * Make it lower in calories using skim milk.  
TOO THICK?   If it ends up too thick, then you cooked it too long.  No problem, just stir in some additional milk.

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