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

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.

Somebody needs to remove this recipe or revise it. Too many of us are making soup without reading all the reviews first. My 14-year old son wanted rice pudding, so I told him to look on this site for an easy recipe. He wasted countless hours last night re-doing it because he thought he measured wrong the first time. What a waste!!!

I followed the recipe exactly, and wound up with soup. I should have read the other reviews first!

This easy to make and taste great!!!

Made it. I turned out way to soup-y. Followed the directions. I suggest using less milk

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.

I was suspicious that the recipe did not call for enough rice or had too much milk. It was soup rather than pudding. The flavor was good but a waste of time and ingredients with these amounts.

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 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'm baking this one right now, but I know it's the recipe I've been looking for....simple, and all it takes is time! I used a bit more rice (a half cup total) and more sugar, but it's the same as the one I used to make when I was married. Delicious!

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.

this is rice soup-not pudding-very disappointing

I baked this for over 2 hours and still had rice soup...finally I thickened it with cornstarch and at least wound up with pudding...

This recipe is WAY off .... much too much milk, or not enough rice. Please revise and send to all of us who have made it and goofed up on it.

The flavor was *very* tasty, I thought. But I don't know what went wrong. It was rice soup, not rice pudding. It didn't thicken up much at all. If I do it again, I will probably half the milk. I followed the directions exactly, but a quart of milk left it too soupy.

I think you need to add more rice. 1/3 of a cup is not enough. My guess is it should be 2 1/3 maybe. I would like to know because I just prepared it and it is way too liquidy. I'm going to add some instant rice and see if it will be eatable.