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Rice Pudding

Categories: Pudding

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You can make rice pudding on the stove top or in the oven. Evaporated milk gives it a rich taste.


  • 1 c. long grain rice
  • 3/4 c. sugar
  • 1/4 tsp. salt
  • 3 c. milk
  • 1 c. evaporated milk or light cream or half-and-half
  • 3/4 c. water
  • 3 lg. eggs optional
  • 3 tbsp. butter
  • 3 tbsp. unsalted butter
  • 2 tsp. pure vanilla extract
  • 1/2 c. raisins or drained mandarin orange segments (canned)
  • nutmeg A lot of fresh gratings
  • cinnamon


Preheat oven to 300 F. and lightly spray a 2 quart baking dish with non-stick cooking spray.

Mix everything (including the eggs if you are using them) except raisins and place in baking dish. Bake uncovered about 1 hour. Stir in raisins or mandarin segments. Dust top lightly with cinnamon and nutmeg; reduce heat to 250 F. and bake for another 30 minutes or until rice is tender. If rice seems not quite done and/or the liquid is drying out too fast, add in a bit more milk and/or water (1/4 cup at a time), mix and allow to bake until tender and set.

Serve with whipped cream, or plain.