"This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top." — Juanita
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uncooked white rice
This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 cup cream and 4-1/2 cups 2% milk). I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great.
This recipe was delightfully easy and came out of the oven looking like heaven, BUT it was horible!!My boyfriend and I couldn't even take a second bite.I will definately be looking for a new recipe.
I used brown sugar rather than white, used 3 eggs rather than 2, and I used canned milk (2 cans) and also two half-pints (8 oz each) of whipping cream, increasing rice by about 1/4 cup. I used a prior feedback recommendation and increased the vanilla to 3 teaspoons and I also used allspice and cinnamon. I baked it for about 3 hours and stirred occassionally for the first 2. It is sooooo yummy! I also used both dark and yellowb raisins. It has a wonderful carmalized flavor and color and is very smooth.
My husband and I made this to serve as dessert after Christmas dinner.
It was DELICIOUS!!! We read the reviews and incorporated a couple of
suggestions. First, we added 1/3 cup of "Half and Half" (in addition to
the milk). We used whole milk. We stirred the mixture every 10 minutes
during the first hour of cooking. Finally, we reduced the cooking time to
2 hours, 20 minutes. Our pudding was creamy and custard-like and had
a carmelized finish on top. We really enjoyed it and have decided that it
will become our new family's (just married) Christmas dinner tradition.
Great Recipe! I just made it and it came out really good. I only had 1% milk, next time I'll use whole milk. But the taste is great~ I used cinnamon instead of nutmeg and left out the raisins. I saw several reviews that said it came out dry, so I tried it in a glass baking dish with a cover and the rice came out perfectly!! I think the key to the creamy texture is in stirring it often. YUM... First time ever making rice pudding, so glad i found your recipe!! Thanks!
this was good and easy. Instead of raisins, I added orange-essence dried cranberries and it was a wonderful taste. I used nonfat milk. However, I'm not sure if I did something wrong - I stirred it several times during baking, and it started out with that perfect smooth custard texture, but by the end of the baking time, the milk/egg mixture had seperated and curdled. Still a wonderful tatste though.
***a note on the curdling***
I tried this recipe a second time, and this time placed the baking dish in a hot water bath, and cooked at 275. I was told that boiling is what causes the curdling. So cook lower and longer, stir often, and use a water bath. This time I had no curdling.
This is a great and easy recipe. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It makes it so rich and good. Definately the best rice pudding recipe I've found so far. Oh, I used freshly grated nutmeg and it makes a huge difference
I've never made rice pudding & this was the first recipe I chose to try. I'm glad I did! The first time I made it, it came out just a bit dry but it was gone as soon as it cooled off. The 2nd time, I didn't leave it to cook as long and it came out with a more custardy texture. It's great for breakfast! This will definitely be handed down as a cherished recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Rice Pudding I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 63
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