Easy Rice Pudding Recipe - Allrecipes.com

Easy Rice Pudding

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"This is the easiest rice pudding recipe, and it is delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 40 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
  2. In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
  3. Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

Ok i've got to come to the rescue of the original poster here... this *is* a tasty way to make rice pudding (albeit time-consuming). I have a similar recipe (thanks to the Modern Family Cookbook, published in 1953). There is a trick to making this recipe work... and that is a large (as in wide, not deep!) baking pan, so the mixture is quite shallow, with lots of surface area to allow evaporation to take place. I made mine in a large lasagne pan once, that was a bit of overkill and it dried out too fast... i had to add extra milk, believe it or not! A 9x14 pan works fine. If you use a narrower-but-deeper casserole dish, you'll experience the "rice soup" problem. Here's my recipe, basically identical to the original poster's: 1/3c uncooked rice 4 c milk, scalded 1/4 c sugar 2 tbsp butter 1/4 tsp salt Cook at 300 degrees for 1.5 hours, stirring every 15 minutes with a fork, turning under the brown top and scraping the edges down.

Most Helpful Critical Review
Oct 08, 2003

I made this recipe to see for myself if it would work. After the arduous task of stirring every 20 minutes for 2 hours, and then letting it set for 30 minutes, the pudding was still soup. Finally, determined to eat dessert, I whisked in 2 eggs, and cooked it on the stovetop the old fashioned way. It thickened right up in about 5 minutes. Then it tasted great! I recommend using the stovetop method for easier rice pudding.


33 Ratings

Oct 08, 2003

This recipe is WAY off on the rice:milk ratio but I added an addition 2 cups of rice, 1 egg and a pinch of cornstarch and the recipe turned out awesome!!! I made one dish with raisins and one without with my other additions and my family is as happy as can be with their dessert this evening! Thanks Alicia, it's great!!

Apr 13, 2008

This is really close to the recipe my grandma makes... instead of milk she uses evaporated milk. It is time consuming but I've found it turns out much better than the rice pudding recipes I've tried that have a "quick" cook time. I have a 2.5 qt casserole dish that is oblong and it works perfectly for this recipe. Sometimes I add a small dash of nutmeg to it too.

Mar 07, 2006

This was perfect. Perhaps others are using the wrong kind of rice? I use 1/3 cup of short grain rice and 1/2 cup sugar, add the raisins after I remove it from the oven. It turns out thick like custard, I usually have to bake this for 2.5 hours. Similar recipe in the Calif. Culinary book says to bake for 3 hours. Wonderful, thank you.

Feb 15, 2007

This recipe is fine, very good and very simple, but you must use short grain rice. Long grain rice is different and won't thicken the mixture. Give it about 3 hours to bake also.

Aug 09, 2007

this was a really good recipe...simple easy and excellent!!! i wish all recipies !!!!

Jan 07, 2007

This easy to make and taste great!!!


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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