Old-Fashioned Rice Pudding II

Old-Fashioned Rice Pudding II

35

"This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter."

Ingredients

1 h 35 m servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
  3. Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.
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Reviews

35
  1. 38 Ratings

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I was so glad to see this recipe! This is the style of rice pudding we (my 3 sisters and I) were raised on. My Grandma always called it "Poor Man's Rice Pudding" because of the small amount of r...

You've got to be kidding! The whole mess went down the sink. It was just hot milk with a little bit of rice floating around in it. The Goobers

This IS old-fashioned rice puddng, and it IS suppose to be rice cooked in sweetened milk - exactly what my mom and grandmother use to make. I love it, and I use Splenda! Thanks for bringing it...

This was the best low fat rice pudding recipe I have found. I suggest that you put some flavoring into the milk while it is warming for example vanilla or almond extract. The pudding has a lov...

I was worried about the small amount of rice, so I added extra, mistake. Teh second time I followed the recipe and it was GREAT!! Just like in Turkey.

This was awesome - exactly like my grandmothers. I added some vanilla extract to the milk for extra flavor.

This is great in a pinch! You don't need much to make it and it turns out wonderfully creamy and yummy! Not at all runny like I thought it would be. If you follow the recipe, it does turn out. Y...

Yu-um! This was my very first time making rice pudding. I did have to cook for 2 1/2 hours instead of 1 1/2, but it was soooo worth the wait. I'm trying a little vanilla in the milk next time...

Excellent! I used to get this as a kid, it sure takes me back! I used reconstituted milk to make this and it turned out fine. Also, mine finished faster than others' apparently did. Keep an ...