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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4.5 45 47
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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: 214 calories, 3g fat (2g saturated fat), 11mg cholesterol, 266mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 6g protein.


  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

    Reviews for Old-Fashioned Rice Pudding

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    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."

    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."

    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."

    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!"

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