Old Fashioned Rice Pudding
This post contains affiliate links. Hot Eats and Cool Reads may receive a small commission for purchases made through these links at no cost to you! Thanks for the support!
Looking for more recipes, books, food and travel fun? Follow me!
Looking for more recipes, books, food and travel fun? Follow me!
PIN THIS RECIPE
This recipe brings back so many great childhood memories!
My mom used to make it when I was growing up and it was always my absolute favorite!
My siblings and I would wait so patiently for the rice to cook, for the pudding to bake, and then finally for it to cool off enough for us to eat it.
It never lasted very long before it was gone back then, and it doesn't last long now when I make it for my daughter and I.
Other pudding recipes to try:
The custard is sweet and creamy and the sprinkle of cinnamon on top adds a perfect touch of flavor.
You could jazz it up and add some chocolate chips, pumpkin, raisins, almond extract instead of vanilla, or even some blueberries to the custard and rice before you bake it.
When I make this recipe, I always use leftover rice from the refrigerator. It saves time not having to cook it before it bakes, since the baking time is quite long.
This recipe is tried and true and it's been in the family for 30+ years. I'm not sure where the original recipe came from since it was always in my mom's recipe box on a recipe card, handwritten.
I eventually copied it, made some minor changes and now share it with all of you here!
More old fashioned sweets recipes:
I hope you enjoy this pudding as much as my family has over the years!
Old Fashioned Rice Pudding
Yield: 6 servings
ingredients:
- 2 cups cooked rice
- 3 large eggs
- 3 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- nutmeg
- cinnamon
instructions:
- Preheat the oven to 350 degrees.
- Pour the rice into a 3 quart glass baking dish.
- In a large bowl, whisk together the eggs, milk and vanilla until combined. Add the salt and sugar and whisk until combined.
- Pour the custard over top of the rice and sprinkle with nutmeg.
- Bake for 1 hour 20 minutes, or until custard is set. Remove from oven and cool before serving.
- Sprinkle with cinnamon when serving. Refrigerate leftovers.
Thanks for stopping by!
Ok. Time to update my grocery list.
ReplyDeleteWhat is 1.2 tsp is it 1/2?
I didn't know rice pudding was served warm. I've only eaten it cold.
It is a thousand times better warm!
DeleteYes it is 1/2. Typo, thanks for pointing that out! I like this the best right out of the oven, but can also be eaten at room temp. It is amazing! :)
ReplyDeleteLooks fabulous. I know my hubby would love this...I'm pinning now. Love your blog title. =)
ReplyDeleteThanks and it is a really great recipe, and sure disappears fast! Thanks for visiting!
ReplyDeleteYummm! I love Rice Pudding. Wish the hubs could eat it {lactose intolerant}.
ReplyDeleteOh bummer! I love rice pudding too! So glad you stopped by! :)
DeleteCould this be made with almond milk (neutral flavor) or coconut milk (slightly coco nutty flavor) instead?
DeleteI ask for myself as well, because I am allergic to milk and would love to be able to have rice pudding again!
DeleteI don't know anything about almond or coconut milk, but I did some google searching and I found quite a few people using almond milk in rice pudding and it working well. Not sure how they made their rice pudding, but I'd say it's worth a try! If you do try it, let me know if it turns out! :)
DeleteI use vanilla soy milk in mine and seems to work just fine in my opinion.
DeleteThat's great! Thanks for the feedback!
DeleteHave you tried Lactaid which is a lactose free milk? That's what we use. Or almond milk which would add another layer of flavor that might be equally as delicious
DeleteHi our family loves rice pudding and this looks like it is cut like a piece of cake! I would love to try this and I like that it is baked. TFS this recipe at share your stuff tues. I pinned it! Julie at julieslifestyle.blogspot.com
ReplyDeleteThis looks so yummy. I cannot wait to make this one for Thanksgiving!
ReplyDeleteThank you!! Enjoy... it will be great for thanksgiving! Glad you stopped by!
DeleteOh wow, this rice pudding sure does look delicious! Stopping by from last Monday's boost to Pin this yummy dessert!
ReplyDeleteShauna @ The Best Blog Recipes
Thanks so much for pinning, Shauna!!
DeleteHope you really baked it in Corningware, not Tupperware! ;)
ReplyDeleteLol! It is Tupperware! They had a line of baking dishes back in the day. My Mom bought them when I was a kid and it's the only thing we've ever baked the rice pudding in! :)
DeleteCongrats Sheena on having this lovely recipe being featured at Weekend Potluck! Looks scrumptious. But then, all your dishes do. =)
ReplyDeleteThanks so much Marsha!!! :)
DeleteHi! I found you on Pinterest, and I just put this in my oven.. Fingers and toes crossed that it comes out looking as good as yours! Thank you for sharing your recipe!
ReplyDeleteYou're welcome! I hope you liked it. Thanks for stopping by! :)
DeleteI will use almond milk for this...I've never had or made rice pudding but this one being baked sounds good... not sure I'd like it cold.
ReplyDeleteIf you try it with almond milk, let me know how it turns out! Enjoy!
DeleteI made this and it was good, however, the rice was hard and I cooked it completely. Any suggestions?
ReplyDeleteI forgot to add, that we like it cold, so I completely cooled it then put in fridge overnight. Other than the rice being hard, it was really good.
DeleteHi Erin! Sorry the rice turned out hard. We've made this dozens of times over the years and haven't had that problem before. I would try doubling the custard part of the recipe and maybe the rice would stay softer for you that way. Hopefully it works out next time! Thanks so much for stopping by!
Deletedid you cook the rice Erin??
DeleteI used arborio rice and it came out perfect!! My boyfriend likes it cold so the arborio rice worked perfectly!! Thank you!
Deleteand you cooked it this time :} as per instructions....COOKED rice
DeleteDo I cook 2 measuring cups of rice or do I cook rice and measure out 2 cups from there? Thant you.
ReplyDeleteHi Elizabeth! You can cook the rice, and measure two cups from there! Thanks!
DeleteThank you!
Deletecan you use powdered sugar for this?
ReplyDeleteI've only used granulated sugar, and don't recommend powdered sugar. Thanks!
Deleteno
ReplyDeleteThis looks exactly like my Mum's rice pudding, never been able to find a recipe until now! Brings back memories of it being eaten hot, lukewarm or cold with home preserved fruit in syrup.
ReplyDelete