Old Fashioned Rice Pudding Recipe
This comfort food dessert is a great way to use leftover rice and it's SO delicious! Just like Grandma used to make! The prep is easy and it's great with or without raisins!
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This recipe brings back so many great childhood memories! My mom used to make it when I was growing up and it was always my absolute favorite.
My siblings and I would wait so patiently for the rice to cook and cool, for the pudding to bake, and then finally for it to cool off enough for us to eat it.
It never lasted very long before it was gone back then, and it doesn't last long now when I make it for my family. The custard is sweet and the sprinkle of cinnamon on top when serving adds a perfect touch of flavor.
When I make this recipe, I always use leftover rice from the refrigerator. It saves time not having to cook and cool it before using since the baking time is quite long.
This recipe is tried and true and it's been in the family for almost 40 years. I'm not sure where the original recipe came from since it was always in my mom's recipe box on a recipe card, handwritten.
I love it exactly the way it is, since I grew up eating it this way.
If you like creamy rice puddings, this recipe probably isn't for you! This is definitely a set custard and is eggy and delicious. Not really creamy at all compared to some. If you're looking for a creamy rice pudding, we also love this Cream Soda Rice Pudding.
What are the ingredients in this recipe?
- Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
- Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
- Granulated sugar: Also known as white sugar, table sugar or regular sugar. It's grainy, common and used in many types of recipes
- cooked rice
- large eggs
- milk
- salt
- nutmeg
Recipe tips:
- Make sure the cooked rice is cold, or room temperature. This ensures it won't clump during the baking process
- If you prefer less custard, use two cups of milk, two large eggs and 1/2 cup sugar. Bake for 1 hour 15 minutes instead
- Store in an airtight container in the refrigerator after cooling
- Some recipe testers preferred reducing the baking time by 5-10 minutes
- Cooked instant rice doesn't work the best in this recipe, use cooked long grain rice
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Other pudding recipes you may like:
- Granny's Blueberry Rice Pudding
- Slow Cooker Chocolate Rice Pudding
- Pineapple Rice Pudding
- Pumpkin Rice Pudding
- Chocolate Chip Cookie Dough Pudding
- Sticky Rhubarb Pudding
This recipe is ready in these steps:
- Preheat the oven
- Pour the rice into a baking dish
- In a bowl, whisk together the eggs, milk and vanilla
- Add the salt and sugar and whisk
- Pour the custard over top of the rice and sprinkle with nutmeg
- Bake until custard is set.
- Remove from oven and cool
- Sprinkle with cinnamon when serving
- Refrigerate leftovers
Full recipe below
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You can add or substitute with these ingredients:
- raisins
- fresh blueberries
- craisins
- almond milk
- chocolate chips
- golden raisins
- pumpkin
- almond extract
- dried blueberries
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Looking for more old fashioned sweets recipes? Give these a try!
- Caramel Pumpkin Bread Pudding
- Grandma's War Time Orange Drop Cookies
- Magic Crust Custard Pie
- Grandma's Best Donuts
- Grandma's Pistachio Dessert
- Cherry Fluff Salad
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What readers say about this recipe:
- Trisha- I used evaporated milk (not enough regular milk in the fridge) & added raisins. It smells fantastic!
- Dyan- Delicious. I cut the recipe in half but kept the cinnamon and nutmeg as recipe states. Will make the full recipe next time
- Kathy- I added raisins, it was great.
- Thea- Tastes exactly like MAMA’s
- Julia- I usually don’t care for rice pudding, but this recipe converted me! Soooo good!
I hope you enjoy this recipe as much as we did!
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Old Fashioned Rice Pudding
Yield: 6 servings
Author: Hot Eats and Cool Reads
Prep time: 5 MinCook time: 1 H & 20 MTotal time: 1 H & 25 M
Ingredients
Instructions
- Preheat the oven to 350 degrees.
- Pour the rice into a 2.5 quart glass baking dish.
- In a large bowl, whisk together the eggs, milk and vanilla until combined. Add the salt and sugar and whisk until combined.
- Pour the custard over top of the rice and sprinkle with nutmeg.
- Bake for 1 hour 20 minutes, or until custard is set. Remove from oven and cool before serving.
- Sprinkle with cinnamon when serving. Refrigerate leftovers.
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