Old-Fashioned Rice Pudding
Total TimePrep: 10 min. Bake: 1 hour
- 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.
Test Kitchen Tips
Nutrition Facts3/4 cup: 214 calories, 3g fat (2g saturated fat), 11mg cholesterol, 266mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 6g protein.
Sep 11, 2019
Not impressive at all. Rice is like mush
Mar 26, 2019
TO FINISH PRIOR REVIEW, SKIP THE 2% MILK
Mar 5, 2019
We enjoyed your recipe. Thank you for bringing back a lot of good memories. Your recipe was easy to make and clean up quick.
Mar 5, 2019
Try it with adding half a teaspoon of vanilla extract at the end.
Jan 8, 2019
I made this last night and it was very easy and delicious. I did, however, think it was just a bit too sweet for my liking, so I'll cut the sugar in half next time.
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!!!!!!
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.
Mar 7, 2018
Subbed coconut palm sugar for white. Really good!
Mar 7, 2018
Always cook my rice before but I'll try it this way and see how it works
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.