Old-Fashioned Rice Pudding Recipe
Old-Fashioned Rice Pudding Recipe photo by Taste of Home
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Old-Fashioned Rice Pudding Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings


  • 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

Nutritional Facts

3/4 cup: 208 calories, 3g fat (2g saturated fat), 11mg cholesterol, 270mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 6g protein.


  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.
Originally published as Old Fashioned Rice Pudding in Taste of Home December/January 1997, p35

Reviews for Old-Fashioned Rice Pudding

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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."

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!"

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."

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!"

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."

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 : (("

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!"

katiebabe1737 User ID: 3927349 245017
Reviewed Mar. 6, 2016

"Do you pour it into the dish after it comes to a boil? It doesn't read how long to boil it. Any answers!"

patsyfox User ID: 6244728 244997
Reviewed Mar. 6, 2016

"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!!!!"

delowenstein User ID: 3766053 241752
Reviewed Jan. 14, 2016

"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!

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