As I said before, I had no clue how simple it was to make homemade rice pudding that tastes just like my grandma’s recipe that I fell in love with so long ago. Since the recipe starts out on the stovetop where you’ll cook the rice then transfer it to the oven to bake into the perfect finish. It’s so much better than the cartons in the store that you’ll want to scream its praise from your rooftop – but you don’t want your neighbor’s to think you’re crazy so just take another bite instead.
The fun part I’ve found is the additions. Though the recipe suggests raisins and you can’t go wrong with them. I’ve also tried chocolate chips and diced apples to switch it up, but I always go back to raisins. If you’re not a fan of raisins you can make it without any add ins, that’s what’s so great about making it homemade, it’s built to taste!
Ingredients
2 cups Uncle Ben cooked rice
3 cupsTruMoo milk
1/2 cup Mountain Ridge honey or Domino sugar
3 Eggland’s Best eggs, slightly beaten
1 cup Sun Maid raisins
Instructions
Preheat the oven to 350 degrees F.
In a medium-sized bowl, mix together the rice, milk, and honey. Add the eggs, then stir in the raisins.
Place the mixture in a well-greased 2-quart baking dish and bake for about 1 hour, or until golden. Cool before serving.
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Quick Tip: I like serving my rice pudding in old fashioned sundae glasses, they are quite cheap at your local dollar store!
Thank you to Mr. Food for this awesome recipe!
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.