- 3-1/2 cups 2% milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- Ground cinnamon, optional
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish.
- Cover and bake at 325° for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes longer or until rice is tender. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator. Yield: 6 servings.
Reviews for Old-Fashioned Rice Pudding
"I have made a recipe like this many times - only using Arborio rice. It is a starchy short grain rice. Simmer low and slow and it thickens on the stovetop. No need for the oven or eggs. Full fat milk is required though."
"Read some reviews and added a whisked egg. I think I may have overcooked it because it doesn't have a creamy consistency. Overall, a good recipe though!"
"My husband loves rice pudding. I thought this recipe looked easy so I made it just the way it said. He loved it. It could have been creamier, so I will try adding the egg next time."
"In our family , my brother in law makes the very best rice pudding so when I saw this recipe I decided to give his recipe a challenge. My husband said not to bother as I couldn't beat the family recipe. I made this last night- omitted the salt and raisins and added the beaten egg yolk with milk as others suggested- and the pudding came out great. Very easy! I did bake it for an additional 15 minutes as after an hour it seemed to need a bit more time in the oven. And while it wasn't as creamy as my brother in laws, it was a close second and my husband loved it! Will make it again for sure!"
"If this is supposed too be a pudding it is missing the crucial ingredient of eggs. I followed the recipe then tasted hot & cold it was lacking the creamy of a good custard. I then checked some other recipes and discovered why the eggs. Also the entire can be done in the oven using the water bath method. Sorry."
"Very similar to the recipe I use, except I butter the casserole, use 1 cup of minute rice & do it completely in the oven. OH!! No raisins : (("
"This is similar to my grandmother s recipe. It was cooked stovetop for about 20 mins, but it was finished by stirring in an egg yolk beaten in 2 tlbs milk after it was taken off the heat. That's what made it so creamy and delicious! I love it with raisins! This recipe is in every one of my church cookbooks!"
"Do you pour it into the dish after it comes to a boil? It doesn't read how long to boil it. Any answers!"
"Same recipe that I have used for many,many years BUT, I cooked it on top of the stove until rice is done stirring occasionally ! I am going to bake it next time I make it. It taste much better with cinnamon on it!!!!"
"I followed the recipe as it was presented! I used cinnamon-sugar (2 Tbsp.) to sprinkle on the top of the pudding after it was finished baking! I HAD baked pudding 1-1/4 hours! When I sampled the pudding, I thought it was very tasty!Thank you for sharing this delicious pudding recipe with Taste of Home!delowenstein"