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Old-Fashioned Rice Pudding
Savor simple country cooking at its best with this old-fashioned rice pudding – high on the list of classic comfort foods!Â
Servings:
6-8
Prep Time:
10 minutes
Cook Time:
2 hr. 10 min.
Difficulty:
Easy
About this Recipe
By: Tess
This is adapted from a rice pudding recipe that was handed down to me by a member of my family who comes from Northern England. It’s simple, traditional good old-fashioned comfort food at its finest!
This recipe does not need a water bath, as many rice pudding recipes do, making it easy and convenient to put together and pop into the oven. It’s not only delicious, but unbelievably easy to make too!
Ingredients
- 1 egg
- 2 cans evaporated milk
- 3 3/4 cups milk (whole or low fat)
- 1/2 cup sugar
- 1 cup white short-grained rice (uncooked)
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Notes and Tips
The pudding will puff up a bit toward the end of the baking time as the cooking rice starts to expand. Make sure you use a large enough baking dish that has about an inch of room at the top once all the ingredients have been added. This will allow for the expansion without everything bubbling over and landing in the bottom of your oven. (I’ve been there, done that, and am totally speaking from personal experience!)
Step by Step Instructions
Step 1
Preheat oven to 300° F.
Step 2
Beat egg, evaporated milk and regular milk in a large bowl. Add vanilla extract and mix well.
Step 3
Butter a 2 1/2 quart baking dish. Measure the sugar and uncooked rice into the baking dish and mix together.
Step 4
Add the milk and egg mixture to the baking dish and stir well. Sprinkle the top with cinnamon and nutmeg. Slice butter into small chunks and drop on top of the mixture.
Step 5
Bake in the oven uncovered for 30 minutes. Carefully stir the rice pudding mixture well and continue baking for an additional 30 minutes. Stir mixture well again, and bake for a final 70 minutes.
Step 6
Remove from oven and let cool. Once the pudding has cooled sufficiently, cover and place in the refrigerator for several hours or overnight to let it set.
Step 7
As the pudding bakes, the rice pudding forms a thick layer on top with the cream layer below. You can serve straight from your baking dish as is, or you can blend the two layers together so they come together to form a more blended, creamy rice pudding.
Step 8
If you choose to blend, make sure the pudding has completely cooled and chilled first. If you do it too soon, the rice will absorb the extra liquid and become soggy and mushy.
Step 9
Remove the cooled pudding from the refrigerator, break up the crusted top and stir together, forming a deliciously creamy rice pudding with pockets of crusted cinnamon and nutmeg hidden throughout. Garnish with additional cinnamon or nutmeg, as desired, when serving.
Additional Comments:
If you just can’t wait, try it warm! I’ve given in a time or two and it was absolutely wonderful warm too!
Old-Fashioned Rice Pudding Recipe Card
- Prep Time: 10 minutes
- Cook Time: 2 hr. 10 min.
- Total Time: 2 hr. 20 min.
- Yield: 6-8 1x
Description
This is adapted from a rice pudding recipe that was handed down to me by a member of my family who comes from Northern England. It’s simple, traditional good old-fashioned comfort food at its finest!
This recipe does not need a water bath, as many rice pudding recipes do, making it easy and convenient to put together and pop into the oven. It’s not only delicious, but unbelievably easy to make too!
Ingredients
1 egg
2 cans evaporated milk
3 3/4 cups milk (whole or low fat)
1/2 cup sugar
1 cup white short-grained rice (uncooked)
1 tablespoon butter
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Garnish with additional nutmeg or cinnamon to taste
Instructions
- Preheat oven to 300° F.
- Beat egg, evaporated milk and regular milk in a large bowl. Add vanilla extract and mix well.
- Butter a 2 1/2 quart baking dish. Measure the sugar and uncooked rice into the baking dish and mix together.
- Add the milk and egg mixture to the baking dish and stir well.
- Sprinkle the top with cinnamon and nutmeg. Slice butter into small chunks and drop on top of the mixture.
- Bake in the oven uncovered for 30 minutes. Carefully stir the rice pudding mixture well and continue baking for an additional 30 minutes. Stir mixture well again, and bake for a final 70 minutes.
- Remove from oven and let cool.
- Once the pudding has cooled sufficiently, cover and place in the refrigerator for several hours or overnight to let it set.
- As the pudding bakes, the rice pudding forms a thick layer on top with the cream layer below. You can serve straight from your baking dish as is, or you can blend the two layers together so they come together to form a more blended, creamy rice pudding.
- If you choose to blend, make sure the pudding has completely cooled and chilled first. If you do it too soon, the rice will absorb the extra liquid and become soggy and mushy.
- Remove the cooled pudding from the refrigerator, break up the crusted top and stir together, forming a deliciously creamy rice pudding with pockets of crusted cinnamon and nutmeg hidden throughout.
Garnish with additional cinnamon or nutmeg, as desired, when serving.
Notes
The pudding will puff up a bit toward the end of the baking time as the cooking rice starts to expand. Make sure you use a large enough baking dish that has about an inch of room at the top once all the ingredients have been added. This will allow for the expansion without everything bubbling over and landing in the bottom of your oven.
Every now and then you may not want to wait for hours, or until the next day, to enjoy a dish of pudding… If you just can’t wait, try it warm! I’ve given in a time or two and it was absolutely wonderful warm too!
- Category: Dessert
- Method: Baking
- Cuisine: Traditional Comfort Food
Keywords: rice pudding, old-fashioned rice pudding, pudding, comfort food
Based on 1 Review(s)
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