Baked Rice Pudding

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Yummy! Reminds me of the one my grandmother used to make! Easy to make also.

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This is an average recipe so don't expect miracles. I make this quite often. I usually cook only the rice the day before and let it sit overnight. Despite this the rice will still settle on the bottom with the custard on top for the most part. Add the cinnamon at the very end bc if you add it before you bake it, it will float on the surface. You have to cook it in a water bath and monitor your oven temperature with a thermometer and make sure the water is very hot before adding it in the oven to prevent that scrambled eggs some reviewers complain about! Try another recipe for special guests. I make this only when I have left over ingredients.

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I really love this recipe. Its very easy to make and very good, of course I alter it to my taste and cut out the nutmeg due to I don't like the the taste of it. I would recommend this to anyone. My daughter really love it as a matter of fact we have some in the oven right now.

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I made this exactly as suggested and thought it needed some pizazz...it was very good but, sorry Paula, a little bland and heavy calorie wise.. I altered it a bit and would give it a five star rating: Soak the raisins in (heated to boiling for one minute in microwave coconut rum for as long as you can beofre draining and adding to rice mixture; mix the spices right into the rice mixture; reduce sugar by adding 1/2 cup Splenda Sugar Blend; use unsweetened coconut milk for the reg milk;add 1/4 tsp baking poweder; let ingredients sit out for 30 min so the chill come off all the ingredients before mixing and baking ;stir 45 min into baking. I didnt have a metal pan for the water bath so I used a glass pan. Turned out creamy and very comforting. Def a good base recipe for rice pudding!! TY Paula and FNW!

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I didn't have raisins so used dried cherries instead.Yum!!!

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Made this for my dinner guests! It was a hugh hit! Thank you Paula Deen!

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I made this rice pudding just as directed except I omitted the nutmeg. My family does not care for this flavor. I used boil in bag rice that we had left over from last night and this dish turned out great. Everyone loved it! The texture was great and nothing separated as some other reviewers stated. I copied the recipe and my family has requested that I add this to my regular schedule of favorites. Thank you Paula Deen and Food Network!

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So easy, even I could do it.

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The recipe tastes good. I substituted Whole Milk for Silk Vanilla Soybean Milk. Added a couple of strawberries to plate with a dallop of whipped topping! Very good!

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Delish! I made a few changes to the recipe, however. I used 1/2 Cup (uncooked Jasmine rice, cooked in 1 C water with 1 teaspoon of (additionalvanilla added to the water (for extra flavor. Then I cut the sugar to 1/2 Cup, substituted a mixture of dried chopped apricots and dried cranberries for the 3/4 C raisins. Increased the cinnamon to 1 teaspoon and added it into the custard mixture. Omitted the nutmeg. Everything else was as written. I did NOT have a problem with the pudding separating from the rice as other reviewers did. It held together beautifully and it was soooo yummy! Thanks Paula!