Baked Rice Pudding Recipe - Allrecipes.com
Baked Rice Pudding Recipe

Baked Rice Pudding

Recipe by  

"This rice pudding is lovely served warm. It has the appeal of homemade comfort food."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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Directions

  1. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2010

People! I don't get the constant complaints about this pudding being too dry! IT IS A DIFFERENT STYLE OF RICE PUDDING - IT IS SUPPOSED TO BE FIRM ENOUGH TO CUT! Get it? If you want a vanilla-pudding-with-rice-in-it type of pudding, USE A DIFFERENT RECIPE! Don't waste everyone's time complaining that this recipe isn't like that. The lady (with all the yes votes) who says the recipe is wrong is totally out to lunch - the changes she suggested would change it to a completely different recipe. That said - this recipe is delicious - I put a little cinnamon in it and nutmeg on top. Good warm or cold - also good with milk or cream poured over. Brings back childhood memories from the South. Thanks.

 
Most Helpful Critical Review
Dec 25, 2003

Oh my, was this ever dry. I added an extra cup of milk, a little extra water when cooking the rice and still it was like eating a bowl of rice. I added a little extra sugar because I like it sweet. The flavor was good-the texture not good at all.

 
Feb 08, 2004

Good basic recipe, but you need to: (1) BAKE it only for 30 minutes [instead of an hour] OR you MUST USE another cup of milk or half-in-half, because it baked up too dry. (2) I'd also put in 1/4 cup more sugar only because I like it tad sweeter and 3)I'd butter the baking dish, and maybe add a Tablespoon of butter to this recipe. Good, solid comfort food :=) !!!

 
Jan 03, 2009

I think the reason so many people are trying to change this recipe is that there are two styles of rice puuding. This is the dry, baked style, which is very different from the wet , creamy style. This is the kind I grew up with, and the kind that is served in old Southern cafeterias. It is supposed to be baked until dry. It is a great way to use up leftover rice. I made this with 3 cups leftover cooked rice, followed the recipe exactly , except added cinamon, and increased the raisins. It was great. Exactly what I wanted. Serve warm with a little cream, or cold.....

 
Feb 25, 2007

After reading this recipe and reviews, I immediately determined this is much to much rice and not enough liquid, even if the rice has been pre-cooked. This would not produce a "creamy" pudding as rice pudding should be. For 1 cup of uncooked rice there should be atleast 8-10 cups of milk. Even -2cups of water for cooking rice, there should be at least 6 more cups of milk (not 2) for this quantity of rice.

 
Apr 22, 2007

I made two of these the first one was too dry if you baked it for the total of 1 hr. The second one came out perfect after stirring well and then just baking an additional 15 mins. I will be making this one again.

 
Sep 10, 2009

I decided to try this even after reading some of the bad reviews. This is a great recipe. I only changed it a little bit to make it taste like my great grandmothers who was born and raised in Mississippi and will turn 108 this October. Cooked the rice in milk, butter and 1/2 cup sugar. I used 1/2 evaporated milk and 1/2 cream, 2 tbsp butter, I only had cinnamon and increased the sugar to 1 cup. This is a very southern traditional rice pudding not the soupy/creamy kind they make in northern states. My kids loved it so much they took some to school for their snack. Not for dieters that's for sure. Works well with soy milk for those who are lactose intolerant. I used vanilla flavored.(second try) Oh and don't forget to spray or butter the dish!!! I will certainly be making this for my Big Momma as a birthday gift.

 
Sep 20, 2011

THERE IS A BIG MISUNDERSTANDING ABOUT THIS RECIPE!! There are 2 styles of rice pudding... One style that is generally preferred by African Americans and quite a few southerners. It is a baked pudding MEANT to be dry and thick enough to cut into squares if you wanted to. It is a thick baked custard base, most often served warm. Then there is a pudding the rest of the population prefers that is a type of creamy vanilla pudding base with rice in it, usually served cold. If the latter is what you seek,... THIS AIN'T IT!!! Go to a different recipe. This recipe mirrors what I grew up understanding to be rice pudding, but may not fit the bill for you if you grew up on the other kind. Probably if you grew up eating one of them, you'll HATE the other.

 

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Nutrition

  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 145 mg
  • 6%

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

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