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OLD FASHIONED RICE PUDDING

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This easy old fashioned rice pudding recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

OLD FASHIONED RICE PUDDING Recipe Image
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OLD FASHIONED RICE PUDDING

This easy old fashioned rice pudding recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Course Dessert
Cuisine American
Keyword fashioned, pudding, rice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • I LOVE rice pudding and ate it often as a child. Probably my mother’s attempt at getting something, ANYTHING in my belly. To say that I might have been a picky eater is kind of an understatement. I didn’t like different food types touching on my plate, and nearly had a conniption whenever she’d serve peas and carrots mixed up. I mean, I liked peas. I liked carrots. BUT MIXING THEM WAS WRONG.
  • Don’t forget to read the best reviews before going to the recipe
  • “This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.”
  • 1/2 cup cream and 4-
  • 1/2 cups 2% milk). I left out the raisins used about
  • 3 teaspoons of Vanilla and used about
  • 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great.
  • 2 cans) and also two half-pints (
  • 8 oz each) of whipping cream increasing rice by about
  • 1/4 cup. I used a prior feedback recommendation and increased the vanilla to
  • 3 teaspoons and I also used allspice and cinnamon. I baked it for about 3 hours and stirred occassionally for the first 2. It is sooooo yummy! I also used both dark and yellowb raisins. It has a wonderful carmalized flavor and color and is very smooth.
  • INGREDIENTS:
  • /3 c. Minute Rice
  • /4 c. milk
  • /3 c. sugar
  • tbsp. butter
  • /2 tsp. salt
  • /2 tsp. vanilla
  • /4 tsp. nutmeg
  • Cinnamon
  • /2 c. raisins
  • How to make this recipe
  • First step : Combine Minute Rice milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
  • Second step : Bake in 350 degree oven for 1 h stirring after 15 mins & again when pudding is done.
  • Third step : Sprinkle with cinnamon.
  • Finally step : Serve warm or chilled. Pudding thickens as it stands.
  • Source : allrecipes.Com

Instructions

  • Let’s talk about cooking it on the stove first. The milk, long grain rice, sugar and salt are combined in a large sauce pan and cooked over medium to low heat, stirring constantly until it boils. It’s going to take a good 10 minutes for the mixture to come up to a boil. Don’t turn the heat up to speed up the process, there’s a reason it has to come up to a boil slowly. You’ll notice there’s no eggs or flour in the recipe to thicken the pudding. The thickener comes from rice starch, which is produced by cooking the pudding slowly.
  • My mom used to make this Baked Custard Style Rice Pudding all the time when we were young. She would add lots of raisins and top it with cinnamon. Just thinking about it brings back really good memories :-). I love old fashioned recipes like this. They’re warm, hearty and completely delicious. Plus, it’s one of the cheapest desserts you can make.

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