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Old fashioned rice pudding recipe

Old fashioned rice pudding recipe


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  • Recipes
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  • Dessert
  • Puddings
  • Rice pudding

This rice pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the hob.

268 people made this

IngredientsServes: 6

  • 2 eggs, beaten
  • 1L milk
  • 100g caster sugar
  • 100g uncooked white rice
  • 20g butter
  • 1 teaspoon vanilla extract
  • 75g sultanas (optional)
  • 1/8 teaspoon ground nutmeg

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Preheat oven to 150 C / Gas mark 2. Grease a 2 litre baking dish.
  2. Beat together the eggs and milk. Stir in sugar, rice, butter, vanilla extract, sultanas and nutmeg. Pour into prepared dish.
  3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

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Reviews & ratingsAverage global rating:(149)

Reviews in English (126)

absolutely horrid.It didnt even resemble rice pudding. It was more like sweet scrambled egg.Obviously it was the addition of the eggs that did it.Not a good idea.-28 Jan 2010

Something else.i also did this in a slow cooker at lest it for nearly a hole day and it was lovely-16 Apr 2010

this was so easy to make and tasted delicious-14 Oct 2012


  • 3 cups milk
  • 1 cup Minute® White Rice
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
PREP TIME 5 mins (+ 30 mins cooling time) COOK TIME 10 mins TOTAL TIME 45 mins


How To Make Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.

Ingredients

  • 2/3 c. Minute Rice
  • 2 3/4 c. milk
  • 1/3 c. sugar
  • 1 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/4 tsp. nutmeg
  • cinnamon
  • 1/2 c. raisins

How To Make Old-Fashioned Rice Pudding

First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
Third step : Sprinkle with cinnamon.
Finally step : Serve warm or chilled. Pudding thickens as it stands.


Preheat the oven to 300 degrees F. Grease a 2-quart baking dish.

In a bowl, whisk together the eggs, salt, sugar, vanilla, and lemon peel until the mixture is uniform in color.

Stir in the milk, rice, and raisins. Mix well then transfer to the baking dish.

Place the baking dish in a larger dish that is filled with 1-inch of hot water.

Place in the oven and bake, uncovered, at 300 degrees F for 1 1/2 to 2 hours.

Stir the rice after the first 30 minutes. The rice is cooked when it is tender and has absorbed the liquid.

Combine the sugar and cinnamon. Sprinkle over the top of the rice.

Place the baking dish in the oven under the broiler and cook until the topping has browned.


Step 1: Cook 1 cup rice according to package directions and keep in pot, covered with the heat off.

Step 2: In a heat-resistant bowl, whisk 3 eggs, 1 teaspoon vanilla and 1/2 cup sugar until frothy.

Step 3: In a small saucepan, heat 2 cups milk until you see little bubbles appear around the end. Turn off the heat and ladle the hot milk slowly into the eggs while whisking vigorously. After the second ladle, you should be able to add all the milk, and then transfer the mixture to the rice pot.

Step 4: Turn the heat back onto high and let the mixture thicken and begin to boil, stirring constantly. Turn off the heat and add raisins or any other fruit you like.

Step 5: Cool completely and serve. Sprinkle cinnamon on top, if desired.


Slow Cooker Old-Fashioned Rice Pudding Recipe

Slow cooker old-fashioned rice pudding recipe. Rice pudding with raisins cooked in a slow cooker. An excellent choice for any breakfast! You may also like Custard Rice Pudding:

Slow Cooker Custard Rice Pudding Recipe

Ingredients: 1/4 cup (60 ml) uncooked rice, 2 large eggs, beaten, 1/3 cup (80 ml) granulated sugar, 1/4 teaspoon (1 ml) salt, 1/2 teaspoon (3 ml) vanilla, 1½ cups (375 ml) milk, 1/3 cup (80 ml) raisins, ground nutmeg or cinnamon, 2 cups (500 ml) water

Instructions: Place uncooked rice in a large saucepan filled with water. Cook rice according to package directions. Drain and set aside.

In a large mixing bowl, combine beaten eggs, sugar, salt, vanilla, and milk. Beat well. Stir in cooked rice and raisins. Put in 1-quart (1 L) baking dish that will fit into your slow cooker. Cover with aluminum foil and set on a metal trivet in the bottom of the slow cooker.

Cover cooker and cook on high-heat setting for 2-2½ hours, or until set. Turn off the slow cooker and open the lid. Stir rice pudding well before serving. Serve warm or cold.

Slow Cooker Mama’s Rice Pudding Recipe

Ingredients: 1/2 cup (125 ml) each: uncooked white rice, granulated sugar, 1 teaspoon (5 ml) each: vanilla, lemon extract, 1 cup (250 ml) plus 2 tablespoons (30 ml) milk, 1 teaspoon unsalted butter, 2 large eggs, beaten, 1 teaspoon (5 ml) ground cinnamon, 1/2 cup (125 ml) raisins, 1 cup (250 ml) whipped cream, ground nutmeg

Instructions: In 4-6 quart (4-6 l) slow cooker, combine all ingredients, except whipped cream and grated nutmeg. Cover cooker and cook on low-heat setting for 6-7 hours, or until rice is tender and milk absorbed.

Turn off the slow cooker and open the lid. Stir cooked rice pudding well. Pour into a large bowl. Cover with plastic wrap and chill. Fold in whipped cream and sprinkle with ground nutmeg before serving.


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Old Fashioned Rice Pudding Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Enjoy Homemade Rice Pudding with Raisins Today
(Source: ©simonida/Depositphotos.com)

Steamed Rice Pudding

Suet Substitute

Freeze an equal amount of shortening until firm, then pulse it in a food processor to create nugget-sized pieces. Butter can NOT be used.

Decorate a well buttered quart-size mold with raisins, currants, and cherries.

Cook half a pound of rice in one pint of milk with a quarter pound of shredded suet, a quarter pound of sugar, one teaspoonful of cinnamon add two well-beaten eggs and when well blended, but not quite cooked fill the mold, taking care not to dislodge decorations cover with butter paper. Steam for two hours serve with custard. —Mrs. M. Watson

Rice Butterscotch

1/3 cup white rice
2 cups milk, scalded
1 cup brown sugar
1/4 teaspoon salt
2 tablespoons butter

Wash white rice and cook in double boiler with scalded milk. Meanwhile, cook brown sugar, teaspoon salt, and butter in a saucepan until mixture is syrupy, while stirring constantly.

When rice is almost tender, stir in butterscotch mixture and continue cooking rice until done. Spoon rice into individual molds or dessert cups and serve cold.

Old Fashioned Rice Pudding Recipe

Dr. Chase's Receipt Book (1891)

Baron Brisse's Rice Pudding

Wash 1 cup of rice and boil it in as little milk and water, half and half, in a rice kettle as will swell it soft. When thus cooked, add 6 well-beaten eggs, leaving out the whites of 4 butter, 3 heaping tablespoonfuls, and a little salt.

Butter a tin baking-mold well and sprinkle over it finely powdered bread crumbs, or cracker crumbs, thickly at bottom and all that will adhere on the sides.

Whip the whites to a stiff froth and stir into mixture last then pour into the mold and bake 1/2 an hour (325°F). Turn out upon a dish and serve as if it were a loaf or cake.

Remarks. —I do not know who Baron Brisse is or was, but I do know his pudding is nice. It matters not what a pudding is called, but it does matter whether it is good or not when you are "called" to eat it.

I will vouch for the Baron's still I think he might have allowed 1 cup of sugar to the mixture, as the author has a "sweet tooth." Yet, it does very well without it, if served with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with grated nutmeg or other flavor, as preferred.

Old Fashioned Rice Pudding Recipe

Home Helps: A Pure Food Cook Book (1919)

Poor Man's Pudding

Soak for half an hour three tablespoons of washed rice and three tablespoons of sugar (rounded measure) in a quart of milk in a baking dish.

Bake (250°F) very slowly, stir up from bottom two or three times. Bake two or three hours, or till rice is soft, whole, and surrounded by a rich, creamy syrup. It should not bake dry nor be underdone.

When just right it is the queen of all rice concoctions, and may be served hot with butter, or cold with cream. Boiled raisins, quartered apples, or prunes may be cooked with rice to give variety.

Old Fashioned Rice Pudding Recipes

Easy Rice Pudding #1

Take one quart milk, half cup rice (boiled), four tablespoons sugar, four eggs flavor to taste.

Put milk and sugar in saucepan and let it come to a boil then stir in the rice which has been mixed with the beaten yolk let this boil two or three minutes beat the whites to a froth mix with them two tablespoons sugar place on top of the rice, and put in the oven to brown.

Easy Rice Pudding #2

The following makes a delicious pudding. Stir in 2 tablespoons of rice and 1 tablespoon of sugar (more if a sweeter pudding is wished), a little nutmeg or other spice or flavoring, if desired, into a quart of milk and bake in a slow oven all morning (200°F). Stir into the milk the crust that forms on top from time to time.

Raisins make a nice addition for a change, but the pudding is excellent without them.

Old Fashioned Rice Pudding Recipes

Second Edition of the Neighborhood Cook Book (1914)

Poor Man's Pudding

One coffee-cup rice, two quarts milk, eight tablespoons sugar, one teaspoon salt, butter the size of an egg, melted nutmeg to taste, cinnamon also if liked.

Wash the rice and soak in one pint of the milk two hours then add the rest of the milk, the sugar, salt, butter, spices, and also some raisins. Bake two hours (300°F), and eat cold.

Frozen Rice Pudding Recipe

Three tablespoons of rice, one quart milk, one-half cup sugar, and one vanilla bean cooked in a double boiler for one hour. When cold mix well with one pint of whipped cream and four ounces of dissolved gelatin. Put this mixture into a freezer and freeze three hours.

Pudding Sauce: One glass of fruit jelly, two large tablespoons of sherry, and the vanilla bean from the rice. Thicken with a little cornstarch.

Old Fashioned Rice Pudding Recipes

Practical Cooking and Dinner Getting (1876)

How To Boil Rice

Always cook rice with plenty of salt it is insipid without it. It is sometimes cooked in a steamer, with milk, without stirring it although it is more quickly cooked by soaking it an hour or two, and then throwing it into salted boiling water in the brightest of saucepans.

To half a pound of rice use about five pints of water. Let it simmer about twenty minutes. Handle it carefully, not to break the kernels.

Easy Rice Pudding

This old fashioned rice pudding recipe makes one of the plainest and best puddings ever eaten. It's a success where every grain of rice seems to be lying in a creamy bed.

Grandma's Hint

An old time custard kettle was an iron pot inside another iron pot. Instead, use a double boiler, or simply place one saucepan inside another larger one.

Ingredients: One cupful of boiled rice (better if just cooked, and still hot), three cupfuls of milk, three-quarters of a cupful of sugar, a tablespoonful of cornstarch, two eggs add flavoring to taste.

Dissolve the cornstarch first with a little milk, and then stir in the remainder of the milk add the yolks of the eggs and the sugar beaten together.

Now put this over the fire (there is less risk of burning in a custard-kettle), and when hot add the hot rice. It will seem as if there were too much milk for the rice but there is not.

Stir it carefully until it begins to thicken like boiled custard, then take it off the fire, and add the flavoring, say, extract of lemon. Put it into a pudding dish, and place it in the oven (300°F).

Now beat all the whites of the eggs to a stiff froth, and add a little sugar and flavoring. Take the baked pudding from the oven when colored a little, spread the froth over the top, and return it to the oven for just a few minutes to give the froth a delicate coloring.

Ground Rice Pudding, with Chocolate Sauce

For this old fashioned rice pudding recipe, steam one-quarter of a pound of ground rice and one pint of cream a quarter of an hour, then flavor it with vanilla add one ounce of butter, the yolks of four eggs, let it cool, and beat it for half an hour beat up the whites of the eggs to a froth, which mix in gently.

Steam it a quarter of an hour. Serve it with half a pint of boiled custard, having one ounce melted chocolate stirred well into it, poured into the bottom of the dish.


Old Fashioned Rice Pudding

This Old Fashioned Rice Pudding is perfect for dessert or breakfast!

Ingredients

  • 1 cup Dry Long Grain White Rice
  • 1 Tablespoon Butter
  • 1 pinch Salt
  • 2 cups Water
  • Raisins, As Desired For Topping (optional)
  • 3 Eggs
  • 6 cups Milk
  • 1 cup Sugar
  • 2 teaspoons Vanilla Extract
  • Ground Cinnamon And Nutmeg, For Garnish

Preparation

Bring rice, butter, salt and water to a boil. Reduce heat to low and simmer until water is absorbed, about 20 minutes. Remove rice from heat and let cool down completely.

Once rice has cooled, transfer it to a greased or buttered casserole dish. Top with raisins (optional).

In a large mixing bowl, beat eggs for about 1 minute. Add milk, sugar and vanilla and continue to mix until well combined.

Pour the mixture over the rice and bake in oven for about 2 hours or until the pudding is lightly browned and set. Garnish with ground cinnamon and nutmeg.


This Vintage Dessert Deserves A Comeback

Rice Pudding by any other name is still a warm and comforting Christmas treat.

Rice is an important crop in many parts in the world, and recipes for variations of rice pudding, a creamy, sweetened rice dessert, can be found in cookbooks around the world. Risalamande is served during a traditional Scandinavian Christmas meal, you may find Kheer served in your favorite Indian restaurant, and Arroz Con Leche is a delicious offering from the Latin American and Caribbean regions.

Just like corn and its many byproducts (cornmeal, grits, hominy, etc.), the rice crop has had a significant impact on the foodways of the American South. Whether served as a main dish, a dressed-up side dish, or partnered with tasty jambalaya, rice can find its way into any Southern meal. Blended with a variety of other ingredients such as sweetener, spices, milk, fruit, and nuts, rice pudding was once as popular in the American South as in other regions. Some people enjoyed it as a soothing, hot breakfast. For others, the Southern holiday sideboard was not complete without a dish of hot rice pudding, scented with traditional seasonal spices such as cinnamon, nutmeg, and cloves, alongside the pies and cakes. This Christmas, look beyond the refrigerated rice pudding in the dairy section of your grocery store, and revisit this vintage dessert.

You can make rice pudding from uncooked rice or leftover rice, on the stovetop or baked in the oven. In February 1978, Southern Living published a recipe for Rice Pudding sent in by Mrs. Roy Norton of Stony Point, North Carolina. This recipe uses a small amount of sugar (just 1/3 cup), raisins, and both citrus juice and zest (we called it peel in the original recipe). It is a very "user-friendly" recipe, so feel free to add your favorite spices, substitute dried cranberries for the raisins, or add fruit preserves or chocolate shavings to the whipped topping. Made with cooked rice, this recipe is a nice option for using leftover rice.