Search thousands of recipes reviewed by home cooks like you.

Old-Fashioned Rice Pudding II

Old-Fashioned Rice Pudding II

  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Kim

Kim

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Diana S.
81

Diana S.

2/1/2008

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 rice used. I remember her telling me that her Grandmother had made it for her when she was a little girl! This is the original comfort food in my opinion! The only thing Grandma did different(from what I remember) was to add about 1t. each of vanilla and cinnamon to the recipe. Again, thanks so much for the great memories and giving me the chance to share this with my kids!2/01/08 I have to add some add'l comments to my original review after seeing the bad reviews this recipe is receiving. As the submitter states you have to stir this pudding every 15 minutes during the first hour so that the rice gets distributed evenly. Also, this pudding takes a long time to cook. Two hours is the time I usually end up baking it. Finally, the pudding usually ends up with a brown "skin" across at least part of the top after baking. This is o.k., it's supposed to be there. My sisters and I used to fight over this part! I guess it just depends on what you were brought up with. To me, the thick, stove-top type of rice pudding just doesn't taste good at all. This recipe, on the other hand, is sublime :)

JoSh
55

JoSh

1/30/2004

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

claudygirl
30

claudygirl

4/23/2004

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 back.

More reviews

Similar recipes

ADVERTISEMENT