Old-Fashioned Rice Pudding
Total TimePrep: 10 min. Bake: 1 hour
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 .
I halved the sugar and added vanilla and cinnamon along with the nutmeg...turned out awesome
Thank you for this recipe my rice pudding came out perfect ??
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.
@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!
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
Not impressive at all. Rice is like mush
TO FINISH PRIOR REVIEW, SKIP THE 2% MILK
We enjoyed your recipe. Thank you for bringing back a lot of good memories. Your recipe was easy to make and clean up quick.
Try it with adding half a teaspoon of vanilla extract at the end.