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Easy Rice Pudding

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This is the easiest rice pudding recipe, and it is delicious.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
  2. In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
  3. Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
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Ok i've got to come to the rescue of the original poster here... this *is* a tasty way to make rice pudding (albeit time-consuming). I have a similar recipe (thanks to the Modern Family Cookbook, published in 1953). There is a trick to making this recipe work... and that is a large (as in wide, not deep!) baking pan, so the mixture is quite shallow, with lots of surface area to allow evaporation to take place. I made mine in a large lasagne pan once, that was a bit of overkill and it dried out too fast... i had to add extra milk, believe it or not! A 9x14 pan works fine. If you use a narrower-but-deeper casserole dish, you'll experience the "rice soup" problem. Here's my recipe, basically identical to the original poster's: 1/3c uncooked rice 4 c milk, scalded 1/4 c sugar 2 tbsp butter 1/4 tsp salt Cook at 300 degrees for 1.5 hours, stirring every 15 minutes with a fork, turning under the brown top and scraping the edges down.


This recipe is WAY off on the rice:milk ratio but I added an addition 2 cups of rice, 1 egg and a pinch of cornstarch and the recipe turned out awesome!!! I made one dish with raisins and one without with my other additions and my family is as happy as can be with their dessert this evening! Thanks Alicia, it's great!!

your mom

I made this recipe to see for myself if it would work. After the arduous task of stirring every 20 minutes for 2 hours, and then letting it set for 30 minutes, the pudding was still soup. Finally, determined to eat dessert, I whisked in 2 eggs, and cooked it on the stovetop the old fashioned way. It thickened right up in about 5 minutes. Then it tasted great! I recommend using the stovetop method for easier rice pudding.