- 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
- 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.
Reviews forOld-Fashioned Rice Pudding
"Simple and delicious!!! Great way to use up left over milk. I used whole milk because that's what I had on hand, and it was very creamy and delicious!!!!!!"
"Wonderful recipe; so warm and comforting on a blustery March evening. The only change I made was to replace 1-/2 cups of the milk with evaporated milk (1 can=1-1/2 cups). It makes it nice and creamy and just a tad sweeter."
"Subbed coconut palm sugar for white. Really good!"
"Always cook my rice before but I'll try it this way and see how it works"
"I had one cup of left over cooked long grain rice and decided to use this recipe as a guide. I used only about 2 3/4 cup of whole milk (guessing on the appropriate amount since rice was already cooked. After eating, I thought maybe I could have used at least 3 cups milk and it would have been a bit creamier and been fine.) I added two beaten egg yolks as described in the Kitchen Tips on the recipe. Golden raisins were in my fridge so I added those, as well. I added cinnamon and a little bit of nutmeg to the mixture before baking and after baking I sprinkled a little more cinnamon for a finished look. I think this would be very good topped with whipped cream, but I just poured a little whole milk over the warm pudding. It was delicious."
"I made this today. Very good. Next time I will add more milk. It was too thick. I would recommend a 2 quart instead of 1-1/2 quart baking dish as it bubbled over in the oven."
"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."
"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."
"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."
"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."