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Old-Fashioned Rice Pudding

This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 3-1/2 cups 2% milk
  • 1/2 cup uncooked long grain rice
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • Ground cinnamon, optional

Directions

  • Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
  • Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold.

Test Kitchen Tips
  • Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten.
  • For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.
  • Nutrition Facts
    3/4 cup: 214 calories, 3g fat (2g saturated fat), 11mg cholesterol, 266mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 6g protein.

    Reviews

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    Average Rating:
    • Appy_Girl
      Aug 13, 2020

      I used whole milk, reduced the sugar to 1/4 cup. I did have to bake it longer then called for . By about 15 minutes. Be sure to stir frequently to avoid any clumps. Creamy and tasty .

    • Dawn
      Feb 20, 2020

      I halved the sugar and added vanilla and cinnamon along with the nutmeg...turned out awesome

    • Earline
      Dec 29, 2019

      Thank you for this recipe my rice pudding came out perfect ??

    • suefalk
      Dec 18, 2019

      Awesome! I use leftover rice so I skipped the stove top portion. I went ahead and still baked for 45 minutes. This is legit old-fashioned rice pudding. So quick and easy! Keeps for several days too.

    • Bev
      Dec 17, 2019

      @Sue rice pudding is SUPPOSED to be extremely soft and "mush"! It's how my great-grandmother and her mother's before her made it! Don't like it? Eat fried rice instead! This is a fabulous recipe with an old school outcome and it takes me back to my childhood, thank you!

    • Sue Zappa
      Nov 15, 2019

      This recipe has been a family favorite since it first appeared in TOH! Hint-hint, TOH staff--would be really helpful to all of us long-term subscribers if you'd tell us in which issue of TOH or QC recipes first appeared! Not sure why you stopped doing that, but it was a stupid idea. I make it according to the recipe

    • Sue
      Sep 11, 2019

      Not impressive at all. Rice is like mush

    • doggie01
      Mar 26, 2019

      TO FINISH PRIOR REVIEW, SKIP THE 2% MILK

    • Murtrum
      Mar 5, 2019

      We enjoyed your recipe. Thank you for bringing back a lot of good memories. Your recipe was easy to make and clean up quick.

    • Stephanie
      Mar 5, 2019

      Try it with adding half a teaspoon of vanilla extract at the end.