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Rice Pudding

Photo Credit
Etorres/Shutterfly
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4-5.
Category
Puddings and Custards
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

We savor old-fashioned rice pudding on so many levels! It’s a creamy, sweet comfort food at its best. Serve it hot or cold. 

If you don’t like raisins in your rice pudding, simply omit, but they seem to work in this recipe!

Ingredients
1/4 cup rice, uncooked
1 quart milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup raisins
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 eggs, lightly beaten
ground cinnamon, for sprinkling

Instructions

  1. Combine all ingredients, place in a well-buttered baking dish, and place baking dish in a pan of hot water. 
  2. Bake uncovered at 350 degrees F for 2 or 3 hours, stirring every 30 minutes for first 2 hours. 
  3. Bake until rice is soft.
  4. Serve sprinkled with cinnamon.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jennifer Wenger</span> Tue, 01/14/2025 - 12:47
I noticed that other than in the title of the recipe, the recipe you posted today does not have cinnamon in it ???
<span>Nova Kane</span> Tue, 01/14/2025 - 12:00
This is similar to aroz con leche, but growing up having this for breakfast on cold days, we referred to it as "rice cereal".
<span>Susan</span> Thu, 08/01/2019 - 17:55
Wheres the rice? I would increase the rice to 1 cup for 3 cups cooked, decrease sugar to 1/4 cup and reduced milk to 3 cups.