Sunday, May 20, 2012

Old-Fashioned Rice Pudding

Here is another midwestern dish that I grew up on. My mom's was the best ever! But this is the best I can muster.

This pudding's custard layer isn't very eggy. It's creamy, but it will slice fairly clean when chilled. Part of me wishes the custard layer was thicker because it's my favorite part, but this recipe has a nice balance of creamy custard and the rice layer. Almost like a sweet and creamy frosting for the rice.

I like to sprinkle cinnamon and shaved nutmeg over mine when serving. Yum!

Let's start with how to make perfect fluffy rice:

Pour 2 cups of uncooked rice into a large saucepan with a tight fitting lid. Fill the pot up 3/4 full with water (no need to measure the water). Bring to a boil and simmer with the lid on for 12 minutes. Tipping the lid slightly over the sink, pour out as much water as you can from the pot, leaving the rice in. Cover again and set aside off the heat for 15 minutes. Remove lid and fluff the rice with a fork. Makes about 4 cups of cooked rice. Perfect every time!

Old Fashioned Rice Pudding
The perfect use for leftover rice. This recipes serves a large family or lasts several days.

In a large saucepan filled with 4 cups cooked rice, add a half cup of brown sugar, a pinch of salt and 1/2 (or up to one) teaspoon cinnamon. Pour half and half over to cover the rice by a half inch. Heat over medium until it's at a low simmer then reduce the heat. Simmer very gently for 20 to 30 minutes, stirring often, until it is very thick. Stir in one cup of raisins (or more to taste) and spread the rice mix into a greased casserole dish.

To make the custard:
In a medium saucepan over medium heat, bring 3 cups milk, 1/2 cup honey and 2 tablespoons flour to a simmer, whisking together as it heats up. Continue stirring with a whisk often until it simmers and thickens a bit. In a medium bowl, beat 2 eggs. Add half of the milk mixture to the eggs, whisking rapidly. Pour this back into the pan and stir at a low boil for one minute. Pour your custard over the rice in your greased casserole dish.

Bake at 350F until the top of your custard is beginning to color and crack in a place or two. This should take 30 to 45 minutes.

If you want your rice pudding to slice clean, cool completely and chill before serving. Otherwise, serve it however you like after it's cooled for at least a half hour. Try serving with a sprinkle of sugar, cinnamon and fresh ground nutmeg. Yum! Comfort food!


  1. Wow this looks delicious! Great pictures, thanks for the recipe! : )

  2. What a fabulous recipe! I've never had rice pudding that you can slice.

  3. what size pan are you using trying to make it but no where can I find the pan size

    1. A 10 inch by 10 inch or 9 inch by 13 inch pan would work nicely.


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