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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Love this rice pudding. Thanks Bunny.
I loved it too Liz!
I just came across your blog/recipes and love it! I look forward to cooking from your recipes. They all look delicious. Your photographs are excellent, too. Take care.
Thank you Lin!
Unlike every other one of your recipes I have tried (quite a few for the record), this didn’t work as well for me. While it gets my enthusiastic approval for its flavor & texture, the method & mechanics were difficult to manage & seemed a bit understated. I carefully measured the volume of my baking container & it was more than the recipe required, but still spilled in my oven as I transferred it there. It continued to stay very liquid w/each 15 min stirring … which let oven heat escape & required it to sit in the oven as the temp cooled before it finally reached the eating consistency of pudding vs soup. Aside from those issues & clearly a matter of personal preference, the 1 thing I’d change would be to use a light dusting of nutmeg on top vs the cinnamon which seemed bitter to me. Sorry I don’t have a better view, but it will not deter me. I love what you do. 🙂
I’m so sorry you had issues Mary, maybe cooking slightly longer on the stove would help some. Oh nutmeg would be wonderful on top! Thank you for your kind words Mary!
This is very similar to my Grandma’s recipe except that it cooks the entire time in the oven. I’ve figured out the time now but here directions were bake until brown on top then stir and bake until brown on top again. Stir in raisins and cook a few minutes more. One of my favorite things to eat!
Tlshba, bake until browned each time until browned, I’m going to have to try it her way!
This looks yummy. I grew up eating rice pudding. Too bad my husband doesn’t care for it–more for me to enjoy!
Thanks for stopping by Nata, YES more for you!
Mine has been baking for an hour and is still like water. Does it actually get thick without eggs??
my pudding has been on med low for an hour and a half and still hasnt boiled. is this the expected amount of time?
No it’s not. has the rice cooked and puffed up?
I can hardly wait to try this recipe! But can long grain brown rice be used?
Hi Nicole! I found this on the internet about substituting brown rice for white. It looks like they are pretty much interchangeable. “Brown rice has a nutty-tasting, chewy texture and contains all its bran-coatings (except the inedible outermost layer) giving it a fiber-rich, highly nutritious profile. You can substitute brown rice for white rice in almost any dish so its options are endless.” If you do it let me know how it goes for you, it would be helpful for anybody else wanting to use brown rice instead of white.
Very disappointed with this recipe, followed directions EXACTLY as the recipe called for. At the end of the cooking time rice was uncooked very crunchy.
I’m sorry this didn’t work for you Tere, I don’t understand the rice being “crunchy”. It is cooked on top of the stove for 10 minutes then baked for 45. Could you elaborate a little more please?
In Hungary we also add some lemon zest.
If you really want to go fancy, mix in egg yolks with rice mixture after the stove top, then beat the egg whites till stiff and gently fold in with rice mixture, add raisins and vanilla. Bake till set. When cool, you can slice it Like a cake. It’s fluffy, tender rice pudding goodness.
I love your addition of lemon zest Anita and I’m going to try making the pudding your way as well by beating the egg whites. It sounds delicious!
Just finishing making this right now but using the 15 mins to bake with the cover of to give it a skin!
NICE Waynethewelder!! Let me know what you think!
Wow yummy! I doubled the recipe. So 7 cups of liquid. The evil change was that 2 of those cups was whipping cream. I also used arborio rice instead of long grain. Its a plump flavor absorbing rice and I just really like it. I will admit I was standing and stirring for almost an hour to get the double batch to a SLOWWWWW boil. It was well worth it. I probably used almost 2 cups of pre soaked raisins cuz I love them. I did need the additional 15 min of baking in the oven. The 45 min did it. I added my raisins and vanilla at the 30 min mark. It was creamy and amazing. I topped it with a sprinkling of nutmeg. Thanks for the recipe.
I MEANT** I did NOT need the additional 15 min of baking time.
Thank you so much for coming back to comment Speshulk! Oh what an absolutely wonderful evil change!! LOL! I wish I could have been there to savor it with you, thank you for coming back to comment, I love it!
I never made rice pudding before and just tried this It’s a big hit at my house and the guys can’t wait for me to make it again. Thank you so much I look forward to trying more repices
Thank you Holly!
I never made rice pudding but gave this a try. Needless to say it’s a hit at my house the guys can’t wait for me to make it again. Thank you so much I look forward to trying more repices out
Thanks so much my guys love this and always want more
I do not like your new format. You have to look everywhere to find the featured recipe. I’m sure this is set-up this way so that we see the rest of the recipes. When I click on my e-mail for the featured recipe that is all I,m interested in only. Just my opinion only. Thank you for all the great recipes that I have gotten off your site.
Hi Teri, the featured recipe should always be at the top of the page. If your getting the recipes from my email subscription I’m not sure how your seeing the page. Could you explain what it is your seeing sweetie?
I ‘be never made rice pudding before, but this recipe sounds wonderful. Would rum macerated raisins be appropriate in this recipe?
It sounds good to me Carol! Give it try and come back and let me know what you think!
Thank you for this recipe, Bunny! I was craving rice pudding (though I’ve never made it), and decided to give it a try. It turned out perfectly! I made slight variations due using what was in my cabinet. I used craisins instead of raisins, almond milk, and added nutmeg to the top in addition to the cinnamon. Will be making this recipe again! Thanks again!
Thank you Meagan!
Unsure why there are negative reviews for this recipe. It’s wonderful and made it exactly according to direction. My only tweek was I double the recipe! It was really good and I will be adding this to my regular run of desserts. Thank you!
Thank you Annie!
My wife said it reminds her of her grandmother’s recipe, which means it is a complete success.
Thank you Rick, glad she enjoyed it!