Old-Fashioned Rice Pudding Recipe

4.5 45 47
Old-Fashioned Rice Pudding Recipe
Old-Fashioned Rice Pudding Recipe photo by Taste of Home
Publisher Photo

Old-Fashioned Rice Pudding Recipe

Read Reviews
4.5 45 47
Publisher Photo
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 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

Directions

Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold. Yield: 6 servings.

Test Kitchen Tips
  • Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten.
  • For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.
  • Originally published as Old Fashioned Rice Pudding in Taste of Home December/January 1997, p35

    Nutritional Facts

    3/4 cup: 214 calories, 3g fat (2g saturated fat), 11mg cholesterol, 266mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 6g protein.

    • 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. Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
    2. Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold. Yield: 6 servings.

    Test Kitchen Tips
  • Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten.
  • For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.
  • Originally published as Old Fashioned Rice Pudding in Taste of Home December/January 1997, p35

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    Reviews forOld-Fashioned Rice Pudding

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    MY REVIEW
    slocook805 User ID: 7734059 263269
    Reviewed Mar. 9, 2017

    "I doubled this recipe for my husband and myself however I swapped out the white sugar for honey and did not double that ingredient and it was plenty sweet. I did use dried cranberries instead of raisins though. Since we don't use low or non fat any kind of dairy I followed my instincts and used half and half instead of the whole milk I would have normally used. It was perfect texture wise with a nice rich and satisfying creaminess."

    MY REVIEW
    newgrandma User ID: 1077052 263200
    Reviewed Mar. 8, 2017 Edited Mar. 9, 2017

    "I thought this was very good Next time I will cut down the baking time, perhaps by 10 minutes. It got quite stiff in the frig."

    MY REVIEW
    Kathy2838 User ID: 7675284 263186
    Reviewed Mar. 7, 2017

    "This is so so good! Been making it for yrs, cut back on the sugar & use golden raisins, top with Cool Whip or vanilla ice cream. Whole family just loves this rice pudding."

    MY REVIEW
    25kevin User ID: 2113564 255612
    Reviewed Oct. 18, 2016

    "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."

    MY REVIEW
    bschuck User ID: 3529989 245621
    Reviewed Mar. 18, 2016

    "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 REVIEW
    113ginger User ID: 3207706 245266
    Reviewed Mar. 11, 2016

    "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."

    MY REVIEW
    cstraz User ID: 8515825 245261
    Reviewed Mar. 11, 2016

    "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!"

    MY REVIEW
    tweetykat1953 User ID: 2970847 245114
    Reviewed Mar. 8, 2016

    "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."

    MY REVIEW
    tsuop User ID: 6274346 245067
    Reviewed Mar. 7, 2016

    "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 : (("

    MY REVIEW
    fireside335 User ID: 1179431 245032
    Reviewed Mar. 6, 2016

    "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!"

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