- 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
"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."
"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!"
"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."
"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!"
"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."
"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 : (("
"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!"