Old-Fashioned Rice Pudding Recipe
- 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
- 1. 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.
- 2. 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.
3/4 cup equals 208 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 270 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
Reviews for Old-Fashioned Rice Pudding
"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"
"I really like this recipe. I use Golden Dragon Jasmine rice, and it works really well. Yum!"
"Delicious! Only change was I did not have 2% milk, so used combination of skim milk plus a little heavy creme. Came out heavenly!!"
"Love it, but I leave out the raisins :)"
"How would you adjust cooking time to cook in crockpot?"
"Yum! My only complaint is that there wasn't enough!"
"I made this recipe just as it was described and the salt should be omitted! You could taste the salt in every bite. Yuck!"
"All I had on hand was jasmine rice. Used it and increased milk to 4 cups. I have finally found a delicious and easy rice pudding recipe. Yummy!"
"Best rice pudding recipe I have tried yet, I followed the recipe totally and was not disappointed. Thank You"
"Very easy to make. I double recipe and the last time I made it used brown sugar instead. A bag of rice goes a long way!"
"absolutely amazing - so creamy - skipped the raisins"
"this was great, i used a can of carnation for part of the milk, added the raisins after bringing to a boil,was cooked in 30 min so be sure and check for doneness after second stirring, i forgot to add the vanilla and it was still delicious"
"I omitted the raisins and substituted Truvia/sugar blend (4 Tablespoons) and knocked the carbs down to 26g. This is great for my husband who is prediabetic. He can have a GENEROUS 3/4 cup serving for desert and not go over his carbs for the day. And he says it beats any rice pudding he ever ate!"
"Im making it now. My first time, but was JUST in the mood. :) I will rate once I try it. Cant wait! It's going to be my dinner, just because. LoI rated "1" star because I cant comment without a rating. :(K, so this was yummy!!!! Will make again."
"This is an excellent recipe without using a pudding mix. Sometimes I use almond flavoring and I have to 4X the recipe...there's NEVER any leftovers (usually theres 10-15+ people eating). If you like it thinner, just use more milk. My son likes to add heavy whipping cream to his bowl, makes it thinner and creamy(er). : )"
"This was wonderful....I loved it so yummy!"
"This was to die for!! Made it for my family and we all licked our bowls clean! Thanks so much for sharing this wonderful recipe!!"
"Yummy...Yummy...Did I say Yummy!!"
"My oldest son, who's staying with us while recovering from back surgery, requested this recipe! I've been making it since it was published in TOH in 1996. We have 6 kids & this was frequently a Friday meatless meal for us. Never had leftovers! The fact that my kids still ask for it when they're home says how much they love it still! I don't add the raisins because my family doesn't like them. But, we sprinkle it with cinnamon & sugar. Wonderful!"
"When doubling this recipe l found adding 1/2 c. more milk than recipe calls for makes it just right! mmmm"
"Awesome barely describes this recipe! I love it I will keep this recipe."
"I love this recipe. It is one of my favorite comfort foods."
"Although the flavor was good, the recipe was VERY Thick. It was not creamy at all and I followed the recipe exacly! I am an expert baker and was very disappointed that this came out as thick as it did and not creamy. Any suggestions? Has this happened to anyone else? Thank you."
"was looking for a replacement for cereal for breakfast, this sure is a winner!! lots of raisins also with cinnamon/ very filling!"
"my grandmother was swedish we ate this cold and served it canned purple plums bring back memories"
"My go to recipe! I add just a touch of fresh grated nutmeg and use Splenda and Splenda Brown Sugar blend instead of sugar. I also cook it on the stove instead of the oven. It's great for snacks, dessert or my favorite - warmed for breakfast on those cold mornings!"
"this was very good soooo glad i tried it just as the recipes stated old fashioned rice pudding excellent!!!"
"Wonderful! I had this recipe from the magazine but noticed the milk/rice ratio seemed a bit off. I went on-line and realized that the recipe in the magazine was wrong. I made the recipe according to the one online and it was great. Will definitely make again."
"Yummy!! Very easy to make!"
"This rice pudding was delicious! I did not add the salt and it was still very good! I will never buy store made again. Thanks Sandra for the Great recipe!"
"I meant to give this 5 stars."
"I made this on Christmas morning a few years ago and it was a hit. It was so creamy and comforting. I did sprinkle cinnamon on top and it was delicious."
"Opps! Mine boiled over and i had a huge mess in my oven. Other then that I will definetly make it again"
"This is the best rice pudding I have ever had and I'm very particular about my favorite dessert. I sprinkle with nutmeg and omit the raisins. Now I won't have to buy ready made from the store. This is so simple to make too!"