Recipe by Kim
"This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter."
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uncooked white rice, not rinsed
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 :)
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Rice Pudding II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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