Old-Fashioned Baked Rice Pudding
First published: March 16, 2009 in Recipes by Hanna Trafford
Last Updated: June 17, 2011 3:05 pm
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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:
- Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole.
- Bake in a slow oven (300F) for 1 hour without disturbing the rice.
- Reduce temperature to 250F and continue baking for 1-1/2 hours more.
- 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
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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
)))) 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
Thanks alot for sharing this recipe
I had to resubmit lol I wanted to be notified of upcoming comments via email
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.
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!
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!!
I see you use the same Five Roses Cookbook I do.
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!
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.
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!
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.
Thanks Carol! Glad your pudding has tunred out so well! Hope to talk again very soon
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”?
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!
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.
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!
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!!
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!
What will happen if you double the recipe ? Do you cook it for the same amount of time or longer ?
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!
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 ?
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!
Turned out delicious, a little runny, I probably should have kept it in the oven a bit longer, but it was a great recipe !
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!
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.
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!
It turned out great! I think next time I will replace a bit of the milk with cream, so it is a bit creamier.