This was the recipe I was looking for. Growing up, my mom made a baked rice pudding all the time, and over the last 20 years, since she died I have been looking for the recipe!! This recipe was close, but not quite it. I followed the recipe exactly, and it took 3 hours at 300 to cook to be thicker. When my mom made it she had to make it for 6 kids and my two parents, so the recipe was doubled. The best bet, that I am going to try next time is 1/2 cup of rice to the quart of milk...add in some raisins, and the teaspoon of cinnamon. Everything else is good. Stir it every so often for the first hour and wait for the top to brown...mmmmmmmmm!!

Thanks for this quick and easy rice pudding, my 11yr old son and I were craveing something sweet late one night, but I live in the country and I had everything for this recipe when I saw it online. It hit the spot. I'll be making it again.

This recipe is great! Because we always have rice left over, I added cooked rice instead, also added a little vanilla.

Always the best recipe! I, too, was raised on this one. I even make it with skim milk, and it's still fantastic.

I was so glad to see this recipe! This is the style of rice pudding we (my 3 sisters and I) were raised on. My Grandma always called it "Poor Man's Rice Pudding" because of the small amount of rice used. I remember her telling me that her Grandmother had made it for her when she was a little girl! This is the original comfort food in my opinion! The only thing Grandma did different(from what I remember) was to add about 1t. each of vanilla and cinnamon to the recipe. Again, thanks so much for the great memories and giving me the chance to share this with my kids!2/01/08 I have to add some add'l comments to my original review after seeing the bad reviews this recipe is receiving. As the submitter states you have to stir this pudding every 15 minutes during the first hour so that the rice gets distributed evenly. Also, this pudding takes a long time to cook. Two hours is the time I usually end up baking it. Finally, the pudding usually ends up with a brown "skin" across at least part of the top after baking. This is o.k., it's supposed to be there. My sisters and I used to fight over this part! I guess it just depends on what you were brought up with. To me, the thick, stove-top type of rice pudding just doesn't taste good at all. This recipe, on the other hand, is sublime :)

It was literally soup and the rice did not even have any texture. I cooked it about the minimum time. I also added cinnamon and vanilla. It was a fiasco and very upsetting considering a lot of the ingredients I used were organic. What a terrible, terrible waste. I also added about 1 tbsp. extra rice, which clearly didn't help.

This is great in a pinch! You don't need much to make it and it turns out wonderfully creamy and yummy! Not at all runny like I thought it would be. If you follow the recipe, it does turn out. You may need to bake it for up to two hours to achieve the desired consistency. I recommend adding some almond or vanilla extract to boost the flavor a bit. I added some cinnamon. It would have been better if I had added the extract as well. It's perfect for the kids because it's not too sweet. I skipped the salt.

Tasted good but the consistency turned out wrong. It was all runny no matter how long it was refrigerated.

Yu-um! This was my very first time making rice pudding. I did have to cook for 2 1/2 hours instead of 1 1/2, but it was soooo worth the wait. I'm trying a little vanilla in the milk next time, just for fun, like some of the other readers.

I was worried about the small amount of rice, so I added extra, mistake. Teh second time I followed the recipe and it was GREAT!! Just like in Turkey.

This was the best low fat rice pudding recipe I have found. I suggest that you put some flavoring into the milk while it is warming for example vanilla or almond extract. The pudding has a lovely color and is very creamy and good.

This was awesome - exactly like my grandmothers. I added some vanilla extract to the milk for extra flavor.

Excellent! I used to get this as a kid, it sure takes me back! I used reconstituted milk to make this and it turned out fine. Also, mine finished faster than others' apparently did. Keep an eye on your cooking time -- it may vary.

This IS old-fashioned rice puddng, and it IS suppose to be rice cooked in sweetened milk - exactly what my mom and grandmother use to make. I love it, and I use Splenda! Thanks for bringing it back.

You've got to be kidding! The whole mess went down the sink. It was just hot milk with a little bit of rice floating around in it. The Goobers