I remember when I was little and my grandmother first introduced me to the goodness that is rice pudding. At first I thought it was silly to make a dinner side into a dessert, but as I watched her spoon some whipped cream on top and sprinkle it with cinnamon I couldn’t resist. That first bite of warm, lightly sweet pudding was something I would never forget and I finished it faster than ever.
I couldn’t wait to share this treat with my kids, but I never enjoyed the packaged rice pudding as much as my grandmother’s. That’s why when I stumbled across this recipe I was so excited to make it for my family and hopefully see that same look of satisfaction on their faces. Trust me when I say, seeing them scarf it down as fast as I did at their age was a joy I can’t explain.
Recipe and photo courtesy of Mr. Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Skip the Reddi Whip or Cool Whip and blend up your own whipped topping from the carton, it’s so much better!
I had a friend that made this but it was really much like a custard. Haven’t been able to duplicate it. Any ideas?
4 cups milk,
6 eggs, (slightly beaten)
1 cup sugar
1 cup cooked rice
1 half cup raisins,
cinnamon to taste
Combine well in large casserole.
Place in hot water bath
Oven at 350 for 1 hour
My aunt put 1/4 cup uncooked rice, 1/4 cup sugar, pinch salt and 4 cups milk into bowl. Bake for 1 and 1/2 hours on 325. For the dreamiest rice pudding ever. Add raised last 15 mins if desired.
do you cook the rice first?
I think I need to try this
You mention HONEY, but you do not give the amount.
Could you come back to me with this information? Thank you.
What is TruMoo milk and can I substitute regular milk? Is there sugar added? Is it whole fat, 1%, etc.?
Hi, you state in the blog that you start out cooking the rice on the stove top first and then transfer to the oven, but your instructions under the ingredients list doesn’t say anything about cooking on the stove, for how long etc. Please advise. Thank you.
I boil the raisins for a minute so that they’re plump and soft, before proceeding with the recipe. I also add in a chopped up lemon, peel and all (better if you can find a thin-skinned lemon). It sounds bizarre, I know, but it’s SO DELICIOUS!
For those who don’t like raisins, you can substitute other dried fruits just as easily. For a real rich taste try some dried cherries soaked in a little bit of rum!
The kind of Rice Pudding I’m looking is the type that my mother cooked on the stove without raisins, and I’m not sure if she put eggs in it or not She is no longer alive, and the recipe is lost to the sands of time. She used 2% milk instead of heavy cream, vanilla, and it cooked a long time as I said, On Top of the Stove. She said the recipe was on a package of long-grained white rice from the 1950’s. If you know what kind of rice that was, I’d sure like to have that recipe, please.
It probably was it uncle Bens long grain or Carolina long grain.