Old Fashioned Rice Pudding is delicious served warm or chilled. I had some from the refrigerator with a little milk stirred in and it was wonderful! Homemade goodness from our house to yours thanks to Old Fashioned Rice Pudding!
Old Fashioned Rice Pudding
Old Fashioned Rice Pudding …old fashioned comfort food at it’s best! This recipe came from Taste of Home, the recipe site that makes it their business to give you fantastic recipes every day of the year anytime you need them. One time, I did a search on Taste of Home and came across this recipe for Old Fashioned Rice Pudding. I checked the recipe out, and then after I read the reviews. From there, I decided to make it. It did not disappoint. Actually, it was just what I was looking for. This old fashioned rice pudding is creamy and delicious. The pudding starts out being cooked on the stove, then poured into a buttered casserole dish, covered with foil and finished in the oven.
Let’s talk about cooking it on the stove first. The milk, long grain rice, sugar and salt are combined in a large sauce pan and cooked over medium to low heat, stirring constantly until it boils. It’s going to take a good 10 minutes for the mixture to come up to a boil. Don’t turn the heat up to speed up the process, there’s a reason it has to come up to a boil slowly. You’ll notice there’s no eggs or flour in the recipe to thicken the pudding. The thickener comes from rice starch. Cooking the pudding slowly produces it.
After the mixture has boiled, it’s placed in a buttered 1 1/2 qt baking dish and baked. It’s baked covered with foil for 45 minutes, stirring every 15 minutes. Each time I took the foil off to stir I could see that the rice was plumping up and the pudding was getting thicker. At the end of the 45 minutes, my pudding was creamy and the rice tender. I decided to add the raisins and vanilla to the pudding and remove it from the oven. It didn’t need that extra 15 minutes more, it was perfect.
Old Fashioned Rice Pudding is delicious served warm or chilled. I had some from the refrigerator with a little milk stirred in and it was wonderful! Homemade goodness from our house yours,ENJOY
Looking for more recipes from Bunny’s Warm Oven, Try These!
The Best Coconut Cream Pie…Crock Pot Apple Pudding Cake...Old Fashioned Apple Crisp…Parmesan Risotto Recipe…Lemon Pudding Cake
Old Fashioned Rice Pudding
- 3 1/2 cups milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 Teaspoon Salt
- 1/2 cup raisins
- 1 Teaspoon Vanilla
- Ground Cinnamon optional, for garnish
- 1. Combine the milk, sugar, rice and salt in a large saucepan. Over medium to low heat, cook the mixture while stirring constantly until it starts to boil. Resist the urge to turn the heat up to make it boil faster. It needs to come up to a slow boil.
- 2. After the mixture has come to a boil, pour it into a buttered 1 1/2 quart baking dish. Cover it with foil and place into your pre-heated 325 degree oven. Bake for 45 minutes, stirring every 15 minutes. At the end of 45 minutes, add the raisins and vanilla. Bake another 15 minutes until the rice is tender. Sprinkle with cinnamon, serve warm or chilled.
Looking for more rice recipes, try these from other bloggers Thai Mango Sticky Rice…Mushroom Chicken and Rice Pilaf
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Made this today. Delicious!!!
Wonderful Kathi, thank you for taking the time to come back and tell me, I appreciate you!
I’ve been looking for this recipe for a long time. It’s the same one my mother used to make when I was a kid. I’m making it tomorrow, but I’m going to tell you now that it is delish and perfect. There are so many different rice pudding recipes out there, I thought I’d never find it, but thanks to you I did !!! Thank you so much.
Will this recipe work with Arborio rice?
Yes it will. Arborio Rice has a higher starch content than long grain rice, it should would well in the pudding.I haven’t made it with Arborio before but you shouldn’t have a problem with it.
I used arborio rice. It was perfect!
I’m doing a happy dance over here, fantastic Kim!
Thank you, for the recipe! I made some Old Fashioned Rice Pudding, today! It was delicious! I doubled the recipe, used Stevia In the Raw, instead of sugar, 6 spackets, and I added the raisins in the beginning and garnished with cinnamon. I just wish I had some whipped cream! I couldn’t load a picture. Thank you.
Wonderful Susan and thank you for adding your changes, it will be helpful for anyone else wanting to use Stevia. I appreciate you Susan, thanks for commenting.
After reading a few recipes I noticed yours cuts the milk in half compared to the others. That just blows my mind! Is it because of the type of rice?
I really couldn’t tell you why Natalie, I’ve never thought about the quantity of milk in the recipe compared to others. It’s just what this recipe uses.
Can you use brown rice with this recipe?
I’ve never made it with brown rice Cheyenne, I can’t answer that question. Sorry honey.
Will try but my Grandmother always did this over double boiler. Used whole milk and cinnamon and sugar. Hours to make as you pour milk in a cup at a time. Oh solo good!
This is my 3rd time making this dish. I’ve learned to grab a bar stool for the stirring part, it takes awhile for it to come to a boil but it’s sooo worth it! Yummy!!!
Don’t know where I went wrong. I usually use a stove top recipe that takes 45 minutes but thought I would try this one thinking it would be easier. But it took me almost 2 hours to cook this. And definitely doesn’t taste good.
i wish I could upload the finished product.
Any tips to make it better.
Thank you so much for posting this recipe~It tastes the closest to my dear mother’s than any I have tried. I don’t recall her constantly stirring it on the stovetop but this certainly tastes like hers use too ❤️
Thank you for sharing, this Rice Pudding is so good ❤️