"This is the easiest rice pudding recipe, and it is delicious." — ALICIAK1234
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uncooked white rice
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!!
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.
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.
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.
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.
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.
this was a really good recipe...simple easy and excellent!!! i wish all recipies !!!!
This easy to make and taste great!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rice Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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