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Baked Rice Pudding Recipe

Baked Rice Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 51-60 of 123

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  • on July 17, 2010

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    I love rice pudding , but why does my rice pudding get watery?

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  • on March 06, 2010

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    I just finished my very first bowl of this goodness!! Man, I've made a lot of rice puddings, but this one is definitely the best. The only thing I changed is instead of using 3/4 of a cup of raisins, I used 1/4 of a cup. (Hubby doesn't really like them I found that is was plenty of raisins! Everyone should try this!!

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  • on January 19, 2010

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    So easy to make, just follow the directions. I made it all the time now!

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  • on January 13, 2010

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    loved it, very easy, will make it over and over. thank you paula.
    betty oneal

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  • on January 09, 2010

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    I made this tonight as directed, its yummy just like all of Paula's food. I will be making it again and again. Thanks Paula, you rock.

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  • on January 07, 2010

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    Watched Paula make this on TV this afternoon and got right to it myself. I used skim milk and it was still outstanding. It takes a while longer t bake, like it did on the show, but it's worth it. Extend baking to 1 hr. 45 minutes.
    This is down home comfort food at its finest. Can't miss with this one for people who like this sort of thing. Not for snobs, just those who like darn good eatin".
    Thanks Paula.

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  • on January 07, 2010

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    It reminds me of my mother's recipe. My mom was from the south and I have all her recipes. She was a wonderful cook! I would love to go on Paula Dean's show and share my Mom recipe for Bread Pudding. It is the best!
    I love Paula Dean's show. She reminds me of the way my mom cooked and her cheerful personality is so lke my souther family!
    Sincerely,
    Joyce Brown

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  • on November 17, 2009

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    I'm 65 & i lost my mom about 5 yrs. ago &i found your recipe on rice pudding & i made it for the first time & i was suprissed that it turned out gust like hers. Thank youfor that great tast again. LOVE your show & ALLLLLLLLL your good food hints. Thanks again. Richie [FLA]

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  • on November 14, 2009

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    I love rice pudding! I had week old steamed rice left over from Chinese takeout, so I was looking for a recipe that used cooked rice, and here it was! And baked, too, no standing over the hot stove or fiddling with egg yolks and hot milk. I added half the spices in the mix and sprinkled the rest on top after cooking. Also, I borrowed the idea of soaking the raisins in dark rum for awhile (30-40 min - I used Tattoo before. It turned out perfectly! You'd never guess the rice had been in a box in the fridge for a week!

    I can't imagine what the ladies did wrong so that it separated. I even left mine sitting on the counter for 10 minutes or so waiting for a cake to come out of the oven. I didn't even think about it separating - thank goodness it didn't. Maybe the type of rice or the oven temp, or not using the bath?

    Speaking of that, does anyone have a rice pudding recipe using brown rice?

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  • on November 05, 2009

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    Wow, I don't know what went wrong! I followed this recipe perfectly, and I have had good luck with Paula Deen's concoctions in the past. But this one? Man, oh man--weird. As other posters mentioned, I basically made scrambled eggs with custard (that didn't really set and broken bits of rice.
    The eggs' whites immediately found their way too the surface and hardened there, giving this pudding a sci-fi like white skin. I thought, when it was still cooking, that it must be some sort of creamy layer that was coating the surface. However 1.5 hours later it proved me wrong! A tough white layer of egg skins.

    Pretty gross overall. It certainly didn't make it to the pot luck that I had planned it for!

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