There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.
The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.
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
1/2 c. raisins
1 : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
2 : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
3 : Sprinkle with cinnamon.
4 : Serve warm or chilled. Pudding thickens as it stands.
Test Kitchen Tips :
Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten.
For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.
If you love this recipe please enjoy and share!