This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.

Kim
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.

  • Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Nutrition Facts

248.4 calories; protein 9.3g 19% DV; carbohydrates 36.9g 12% DV; fat 7g 11% DV; cholesterol 24.9mg 8% DV; sodium 260.2mg 10% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2008
I was so glad to see this recipe! This is the style of rice pudding we (my 3 sisters and I) were raised on. My Grandma always called it "Poor Man's Rice Pudding" because of the small amount of rice used. I remember her telling me that her Grandmother had made it for her when she was a little girl! This is the original comfort food in my opinion! The only thing Grandma did different(from what I remember) was to add about 1t. each of vanilla and cinnamon to the recipe. Again thanks so much for the great memories and giving me the chance to share this with my kids!2/01/08 I have to add some add'l comments to my original review after seeing the bad reviews this recipe is receiving. As the submitter states you have to stir this pudding every 15 minutes during the first hour so that the rice gets distributed evenly. Also this pudding takes a long time to cook. Two hours is the time I usually end up baking it. Finally the pudding usually ends up with a brown "skin" across at least part of the top after baking. This is o.k. it's supposed to be there. My sisters and I used to fight over this part! I guess it just depends on what you were brought up with. To me the thick stove-top type of rice pudding just doesn't taste good at all. This recipe on the other hand is sublime:) Read More
(90)

Most helpful critical review

Rating: 1 stars
01/31/2004
You've got to be kidding! The whole mess went down the sink. It was just hot milk with a little bit of rice floating around in it. The Goobers Read More
(57)
43 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/01/2008
I was so glad to see this recipe! This is the style of rice pudding we (my 3 sisters and I) were raised on. My Grandma always called it "Poor Man's Rice Pudding" because of the small amount of rice used. I remember her telling me that her Grandmother had made it for her when she was a little girl! This is the original comfort food in my opinion! The only thing Grandma did different(from what I remember) was to add about 1t. each of vanilla and cinnamon to the recipe. Again thanks so much for the great memories and giving me the chance to share this with my kids!2/01/08 I have to add some add'l comments to my original review after seeing the bad reviews this recipe is receiving. As the submitter states you have to stir this pudding every 15 minutes during the first hour so that the rice gets distributed evenly. Also this pudding takes a long time to cook. Two hours is the time I usually end up baking it. Finally the pudding usually ends up with a brown "skin" across at least part of the top after baking. This is o.k. it's supposed to be there. My sisters and I used to fight over this part! I guess it just depends on what you were brought up with. To me the thick stove-top type of rice pudding just doesn't taste good at all. This recipe on the other hand is sublime:) Read More
(90)
Rating: 1 stars
01/30/2004
You've got to be kidding! The whole mess went down the sink. It was just hot milk with a little bit of rice floating around in it. The Goobers Read More
(57)
Rating: 5 stars
04/23/2004
This IS old-fashioned rice puddng and it IS suppose to be rice cooked in sweetened milk - exactly what my mom and grandmother use to make. I love it and I use Splenda! Thanks for bringing it back. Read More
(33)
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Rating: 5 stars
12/13/2005
This was the best low fat rice pudding recipe I have found. I suggest that you put some flavoring into the milk while it is warming for example vanilla or almond extract. The pudding has a lovely color and is very creamy and good. Read More
(19)
Rating: 4 stars
05/15/2006
I was worried about the small amount of rice so I added extra mistake. Teh second time I followed the recipe and it was GREAT!! Just like in Turkey. Read More
(17)
Rating: 5 stars
09/11/2005
This was awesome - exactly like my grandmothers. I added some vanilla extract to the milk for extra flavor. Read More
(17)
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Rating: 4 stars
07/13/2007
This is great in a pinch! You don't need much to make it and it turns out wonderfully creamy and yummy! Not at all runny like I thought it would be. If you follow the recipe it does turn out. You may need to bake it for up to two hours to achieve the desired consistency. I recommend adding some almond or vanilla extract to boost the flavor a bit. I added some cinnamon. It would have been better if I had added the extract as well. It's perfect for the kids because it's not too sweet. I skipped the salt. Read More
(14)
Rating: 5 stars
10/21/2006
Yu-um! This was my very first time making rice pudding. I did have to cook for 2 1/2 hours instead of 1 1/2 but it was soooo worth the wait. I'm trying a little vanilla in the milk next time just for fun like some of the other readers. Read More
(14)
Rating: 5 stars
06/18/2005
Excellent! I used to get this as a kid it sure takes me back! I used reconstituted milk to make this and it turned out fine. Also mine finished faster than others' apparently did. Keep an eye on your cooking time -- it may vary. Read More
(14)