Old-Fashioned Baked Rice Pudding

 

This is one of my favourites – actually, to be honest, I try not to make it very often, because I love eating it too much! Try it and let me know if you could stay away from it – especially when it is still warm ! Yummy!

Old-fashioned Baked Rice Pudding:

Ingredients:

  • 1/2 cup of long grain rice
  • 2 cups of milk
  • 1 cup of water
  • 1/2 tablespoon of butter
  • 1/3 cup of sugar
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/3 cup of raisins

Directions:

  1. Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole.
  2. Bake in a slow oven (300F) for 1 hour without disturbing the rice.
  3. Reduce temperature to 250F and continue baking for 1-1/2 hours more.
  4. Add raisins 1/2 hour before removing from the oven. You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.

Hope you enjoy this great old fashioned dessert (or a snack for anytime) – please send in your comments, suggestions and experiences, your input is very welcomed and much appreciated

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

51 comments
loves2bake - November 2, 2009

OMG I tried this reciepe and the kids all loved it. loved ittttttt, it was gone in a heartbeat. lol I have to make more now because they want more. ha ha
Thanks alot for sharing this recipe :))))) It is great I would recommend it to everyone. This is how I started my first day of snowfall with a nice bowl of warm rice pudding and vanilla icecream with milk. Thanks again

Reply
loves2bake - November 2, 2009

I had to resubmit lol I wanted to be notified of upcoming comments via email 🙂

Reply
Louise - May 31, 2010

Thank you, this is finally the recipe I’ve been trying to find for years. The “rice pudding” recipes you find now-of-days isn’t the same thing. They look and taste more like a form of tapioca. So glad to see it done the old way.

Reply
    Hanna Trafford - June 2, 2010

    Thanks Louise! I am very happy you enjoyed the rice pudding recipe and I agree with you – there are just some things that are best done the good old-fashioned way!

    Reply
Sama - May 15, 2011

This is an amazing recipe. Took a real chance and doubled it. Dont’ usually do that. Anyway, you can take this recipe and double it and it is wonderful. Thanks for the recipe!!

Reply
Howl - June 17, 2011

I see you use the same Five Roses Cookbook I do.

Reply
    Hanna Trafford - June 17, 2011

    Thank you so much for your message – and I am sure you have the same experience with Five Roses Cookbook I do! I mean – I love it! My copy came to me about 30+ years ago in a bag of Five Roses flour – how did you get yours? I think it’s the best ever cookbook – I have used it so many times, it is starting to fall apart on me. But it has an incredible amount of clearly written, easy to follow recipes and instructions – I have to admit that with over 100 different cookbooks that I have – this one is my absolute favourite! I would love to know when you got yours and what you think about it – I am absolutely thrilled that someone else out there is using it as well! Thanks again and hope to hear from you soon!

    Reply
      Carol - January 26, 2012

      I have just visited your site after looking for a Rice Pudding recipe. I like your site and I too have a Five Roses cookbook that I have had for over 35 years. It too is my favorite! I am looking for a solution here. Your recipe is what I want to make, but how can I use already “cooked” long grain white rice? Can I just add butter, sugar and raisins, then bake for a shorter period of time? I could use your advice. Thank you.

      Reply
        Hanna Trafford - January 26, 2012

        Hello Carol! I always get excited when someone tells me they have and love the Five Roses cookbook! Thanks for that and I can tell you that I have used pre-cooked rice quite a few times to make the rice pudding even when I had rice left over from dinner – just added more sugar). I also used heavy cream to make sure I get a nice smooth sauce texture and adjusted the sugar to taste. You can bake it – no problem and reduce the time. Hard to say how much to reduce it – just keep checking it and you will be able to determine what texture or thickness you want it to be – that’s what I do. Generally, the baking time can be reduced to about half recommended. Hope this helps and please let me know how it worked out for you!Thanks!

        Reply
          Carol - January 27, 2012

          Hi Hanna; First let me say that I was mistaken about the Five Roses cookbook, mine is the Purity cookbook. And with the heavy cream my pudding was perfect. Thank you.

          Reply
          Hanna Trafford - January 30, 2012

          Thanks Carol! Glad your pudding has tunred out so well! Hope to talk again very soon

          Reply
greg - March 6, 2012

Hi there, I’m just about to attempt this mouth watering recipe, but I’m not certain if the raisin should be “mixed” in the last 30 min., or just “placed/sprinkled”?

Reply
    Hanna Trafford - March 7, 2012

    Hi Greg! Hope you love the recipe – I mix the raisins right in – they would dry out a bit if you just sprinkle them on the top. But – if you don’t like raisins, it’s OK to skip that step all together. And – if you like cranberries – dried cranberries in rice pudding are even better than raisins! Let me know how it turned out for you!

    Reply
Michele - March 12, 2012

Hello, I’ve been looking for an old fashioned baked rice pudding for some time too. I had found one in a old cookbook of my mil, but I lost it moving. I loved my great grandmother’s rice pudding. I just wanted to duplicate it for my children, I can almost smell it when I think of it. The vanilla, butter and cream! Anyway thank you for demystifying, the cooking time for me and the temperature.

Reply
    Hanna Trafford - March 13, 2012

    So glad you found a good old fashioned recipe – there really is something in the way our grandmothers and monthers did things, isn’t there? Please share again soon!

    Reply
Sarah - April 11, 2012

Very tasty except the timing was way too long. I only put it back in the oven at 250 for another 45 minutes and it was perfect!!

Reply
    Hanna Trafford - April 12, 2012

    Hi Sarah! Yes,the timing is quit long but the result is good as you said! So glad you liked it and hope you will keep checking my website regularly!

    Reply
Emily - April 15, 2012

What will happen if you double the recipe ? Do you cook it for the same amount of time or longer ?

Reply
    Hanna Trafford - April 15, 2012

    Hi Emily! I have personally never doubled this one but it should be ok-I would suggest that you bake it longer for sure -about 1-1/2 times longer. It may be easier to make 2batches of it in separate baking dishes to avoid long baking time. Let me know how it worked out for you!

    Reply
      Emily - April 15, 2012

      Do you think I should do an hour and a half instead of an hour at first or just tack on more time at the end ?

      Reply
        Hanna Trafford - April 15, 2012

        I just checked previous comments-there was a lady who doubled the recipe and reported that it was no problem and the pudding turned out great. So-double everything and I would tack on 1/2hour on both baking times. Can’t wait to hear how it worked out for you!

        Reply
          Emily - April 15, 2012

          Turned out delicious, a little runny, I probably should have kept it in the oven a bit longer, but it was a great recipe !

          Reply
          Hanna Trafford - April 17, 2012

          So glad you liked it – and you are probably right that longer baking time would have made a difference. But – you know – it’s always a bit tricky to double recipes – I really appreciate you sharing your experiences with me and everyone else – Thanks!

          Reply
Nancy - April 27, 2012

I am making this now…with a twist…I am soaking sultanas in rum to stir in the last 30 minutes of cooking time….also I added a bit of vanilla extract to the milk, rice, water mixture.

Reply
    Hanna Trafford - April 30, 2012

    That sounds great – let me know how it turned out – next time I make rice pudding, I am going to use you sultana’s recipe! 🙂 Thanks!

    Reply
Nancy - April 30, 2012

It turned out great! I think next time I will replace a bit of the milk with cream, so it is a bit creamier.

Reply
    Selina - January 24, 2013

    I put half milk and half cream and it turned out great.

    Reply
beth - June 3, 2012

I don’t know what I did incorrectly but after 2.5 hours in the oven the rice was still crunchy.

Reply
    Hanna Trafford - June 4, 2012

    Hi Beth! Sorry to hear that – it is the first time I ran into this problem and truly – I am sure why that would be. Maybe the kind of rice? Hope you will try ti again with better result – please let me know!

    Reply
David - June 11, 2012

Easy to make,results are great!! I use Splenda instead of sugar but no prob. Thanks for the recipe.

Reply
    Hanna Trafford - June 13, 2012

    Glad you liked it David – and I have used artificial sweeteners as well – you are right – no problem! Please keep me posted on other recipes you use – love to hear back from my readers!

    Reply
    dustin - December 3, 2012

    splenda causes cancer stay away from all artificial sweetners.

    m.d.

    Reply
Raquel - June 14, 2012

I haven’t tried this recipe yet but I’m about to attempt it. I did however want to suggest some grated lemon rind which I add to my present recipe. Trust me folks the lemon rind adds such a wonderful flavor you won’t regret it 🙂

Reply
LyLo - August 22, 2012

I made this last night – and the flavor was fantastic, but I am wondering what the final texture of the dessert is supposed to be. My grandmother’s baked rice pudding was solid, almost like a dense cake or pie – and tasted amazing. I was aiming for that, but despite 2.5+ hours of baking, it never really gelled together at the bottom. Could this have been due to the baking dish I used? Should I add another ingredient to help it set? Any help appreciated.

Reply
    Hanna Trafford - August 29, 2012

    Hi! Glad you liked the flavor and to make the pudding thicker, reduce the milk by 1/2 cup or better yet – use cream instead of milk. I did that and it does work! But let me know how it turned out for you!

    Reply
steve - August 29, 2012

similar to my recipe but you dont need water only a little more milk

Reply
Mark Williams - September 15, 2012

okay…this was cooked in one hour at 170 degrees Celsius. It would’ve been hard to scrape out had I left it any longer even at a lower temp in the oven. Too sweet but thanks. Had to try it out to see if it was any better than what I already know…

Reply
    Rodf - May 31, 2013

    170c was probably too hot. The recipe called for 300f which is only about 150c. Glad you posted though because I was worried 150 might be not hot enough. Turning the oven down now.

    Reply
Bettie - November 19, 2012

You suggest cream instead of milk for a creamier texture. Is that 2 cups of whole heavy cream or half and half?

Reply
    Hanna Trafford - November 20, 2012

    Hello Bettie! I use half and half most of the time and use 2 cups. You can always add a little more if you think the mixture is too thick. Hope it turns out well for you – let me know and thanks for your message!

    Reply
JimmyB - December 21, 2012

My mother made this recipe for as ling as I can remember, and it is one of the best comfort foods ever!!
A few years ago I started making the recipe myself. At Chrismas time I modify it a bit. I substitute the milk with Egg Nogg, and I will soak my raisins in spiced rum for a day, prior to making the pudding. Other than that the rest of the recipe remains the same. Just a little Christmas twist!!

Reply
    Hanna Trafford - December 27, 2012

    Thanks for your comment Jimmy! I love the idea of using egg nog – definitely will try it!

    Reply
GwenH - March 26, 2013

I just took this pudding out of the oven and wow it tastes great, love it! Thank-you so much for the great recipe.
Mine did curdle a tiny bit but it still tasted great the date on the milk is good for a few more days.

Reply
Deb - April 1, 2013

Quick question is the rice supposed to be in a covered dish, recipe does not say.

Please advise.

Thanks

deb

Reply
    Hanna Trafford - April 2, 2013

    Thanks for your question Deb! Bake the pudding uncovered – that will make it nice and brown when finished.
    I will appreciate you letting me know how the recipe worked out for you!

    Reply
Mystic - June 1, 2013

I have been making this recipe for 40 years. It is the best baked rice pudding recipe! At the end if I want it a little creamier I use evaporated milk and it’s perfect.

Reply
REX - June 9, 2013

TWO CUPS OF MILK AND ONE CUP OF WATER?

Only half a cup of rice?

Mine came out with the rice cooked but it did not set and had half an inch of liquid on top.

Based on the enthusiatsic responses abobe, I must have done something awfully wrong. Perhaps I am in the wrong hemisphere (Southern). I was very careful with my conversions to Centigrade too.

So I added cooked rice and three egg yokes and am trying it again for another hour at a higher temperature. Will advise.

Reply
    Hanna Trafford - June 12, 2013

    Hi! This was the very first time I heard a comment like yours – please let me know how it all turned out!Thanks!

    Reply
Darlene - July 16, 2014

I just made homemade rice pudding . it was just great i have been looking for a good old fashioned recipe for a long time. thank you my mom use to make this and she baked it in another pan of water a water bath ,we just loved when she would make this , and i have been trying to make it like hers for the past 65 years lol , and this is just as good as mom’s thank you again look forward to hearing from you Hanna will check out your site more often

Reply
    Hanna Trafford - July 18, 2014

    Thank so much for your wonderful message! It feels awesome when I hear comments like yours – keep them coming and hope you have same success with other recipes from my site!

    Reply
Click here to add a comment

Leave a comment: