Old-Fashioned Rice Pudding II

JUST LIKE MUM MADE> I ADDED RAISINS DUE TO REQUEST DEFFINETLY A WINNER

It was so very like the kind I grew up on, but did need the vanilla. Always hated raisins in there…

I cooked this on the stove & it came out great. Added raisin’s too.

I thought no way it could taste like my grandmother’s rice pudding, because she’s Indian. However, it tasted exactly the same, and was a big hit with my family, especially my mom (who agrees that it tastes like her’s mother’s rice pudding). It was great.

Exactly the recipe I was looking for – baked, no precooking the rice, and no eggs! I used vanilla almond milk and added a small box of raisins and some flaked coconut. Lost track of the timing though as I was setting 15 minute increments to do the stirring – will use two timers next time.

I sort of made it. I was looking for a recipe for the rice pudding I used to bake. I did not scald the milk or use butter if I remember. This is close enough to what I used to do.

I have made this recipe several times and every time it has been amazing. It’s incredibly simple and easy to customize depending on what you like. Regardless though it always turns out delicious. The last time i made this recipe i made just a couple changes to customize it to my preferences. Be warned that if you want a thicker texture you will need to cook it longer than the time listed (my preference is about 2hrs 45min) I prefer a little creamier flavor without having to add eggs so i substituted 3/4 a cup of the milk in this recipe for heavy cream. I also added 2 teaspoons of vanilla to the milk and a pinch of cinnamon when scalding. I put this in a water bath before putting it in the oven (helps it to cook evenly) and stir this about every 15-20min. When i notice it’s getting close to my desired thickness i let it cook (unstirred) for an additional 45min until a nice skin forms on top (i enjoy the skin). Let rest for a few minutes when removing from oven to help it set. The type of rice you use can make a big difference in flavor. I used basmati rice.

Old Fashioned for sure!! Delish! Added a couple more tsp. sugar and a splash of vanilla. Like my Mom & Grama used to. Love this recipe. Not disappointment in my house. Trick is to scald the milk and it really makes for a creamier pudding.

Be prepared to cook & cook & cook! I quadrupled this recipe because of the number of people that I would be serving. After 2 hours of cooking (on the stove because of the amount), it still was not ready & I thought that I had a disaster. I let it sit in the hot pan with the lid on for another 1/2 hour & did not see much improvement. Finally, I set the pan outside to cool (cold night, but not cold enough to freeze) overnight. Luckily we had another dessert. When I checked it in the morning, the rice had really puffed up. After reading some more reviews, I understood that it is supposed to be runny not thick like an American pudding. I had some for breakfast with some peaches on it & it was delightful!

Really good. Like other reviews I added tsp. vanilla, tsp. nutmeg, tsp. cinnamon &, 1/4 cup of raisins to the scalded milk. I also added 1/4 cup of brown sugar. (I think brown sugar makes everything taste better.) A note to anyone who thinks 1/3 cup of rice isn’t enough WRONG!!! Unfortunately the first time I made this recipe I thought 1/3 cup of rice wasn’t enough so I added 1/3 cup more. Definitely not a good idea. I had to add 2 more cups of milk an hour into making it. The next time I followed the recipe & it came out wonderful. Thank you for adding this recipe so I could make it.

This is the old-fashioned version; raw rice, milk, sugar, butter. (You might want to add vanilla, cinnamon, nutmeg, cardamom, etc). Or even dress it up with half and half or cream, add raisins or other dried fruits. Thanks for posting.

Gross, bland and just completely unsatisfying.

I made this recipe as a kid about 30 years ago and have been looking for it ever since! I used skim milk and it still came out thick and creamy although I did cook it about 2 hours (although I could have taken it out 15 to 30 minutes earlier…I used a jasmine rice and rinsed it even though the recipe said not too…I ate some of it warm, right out of the oven and then added a touch of cinnamon before chilling it…it doesn’t necessarily need the cinnamon but I love cinnamon! I will make this again and again! Creamy, simple, and not too sweet!

My first failure with allrecipes. I’ve ended up with a very watery mess with a thick crust/skin on the top. I added sultanas hoping to soak up some of the extra liquid, but it doesn’t seem to be helping much. It’s been cooking for 2 hours, I’m going to leave it for another half hour – I’m not sure it could get worse.

I followed others advice with adding vanilla and almond extract. It took about 2hrs to cook. My husband raved about it. Never again will I buy rice pudding from the store.

Used 1% milk and Splenda. Made as written and it came out a bit runny. My British mother, who’s been eating and making rice pudding for 80 years, advised a change to 275 degrees and baking for 2 hours. Tried that the second time and it became thicker and creamy.

This recipe uses way too much milk. It’s like sweet rice soup. Additionally, I added approximately 1/4 cup raisins, 1/4 tsp cinnamon, a dash of nutmeg, another tablespoon of sugar, and 1 tsp vanilla. Delicious, but if I make it again, I’m cutting the milk down by 1/3.

This is the bread pudding I remember my mother making when I was a child. I was raised in a poor household and nothing was ever wasted. I had some left over cranberry orange scones I made for St. Pat’s day so I decided to try this recipe using them. Delicious! The only thing I added was a little cinnamon/sugar on the top. I didn’t even bother with the sauce since I didn’t have any cream on hand and didn’t feel like running to the store for it. Thank you so much for this wonderful recipe and bringing back some very happy childhood memories. Almost forgot. I did use about a cup of 1/2 and 1/2 since I had it available.

This is not “CUSTARD” style rice pudding!!!! Yay! I finally found the recipe my mom taught me to make. I add vanilla bean to give it some depth, you can add extract at the end if you don’t have beans. Thank you so much for posting!

The only changes I made were to mix in some cinnamon and to bake for 1hr and 50 min. I probably could have kept it in the oven a tad longer. In the future, I would add some vanilla to the milk for extra flavor. I, however, enjoyed the taste and loved the consistency.

Delisious!!!! Every time i make rice pudding i come to this recipe…. Definatly one of my FAVORITES!!!