Old-Fashioned Rice Pudding Recipe

4.5 51 53
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 51 53
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.

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    • 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
    Marianne User ID: 9415010 286149
    Reviewed Apr. 5, 2018

    "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!!!!!!"

    MY REVIEW
    Grammy Debbie User ID: 30612 284794
    Reviewed Mar. 8, 2018

    "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."

    MY REVIEW
    LauraManning User ID: 968398 284750
    Reviewed Mar. 7, 2018

    "Subbed coconut palm sugar for white. Really good!"

    MY REVIEW
    Helen Mary User ID: 9280794 284727
    Reviewed Mar. 7, 2018

    "Always cook my rice before but I'll try it this way and see how it works"

    MY REVIEW
    Patrisha11 User ID: 1218493 284482
    Reviewed Mar. 2, 2018

    "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."

    MY REVIEW
    cathybuxy User ID: 449274 276184
    Reviewed Jan. 12, 2018

    "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."

    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."

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