Baked Rice Pudding

Total Time:
1 hr 45 min
Prep:
5 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup cooked rice
  • 2 1/2 cups milk
  • 3 large eggs, lightly beaten
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Directions
Watch how to make this recipe

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.


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4.2 135
Perfect baked rice pudding with a silky layer of custard at the top. Not at all like the boring rice pudding that can be made on the stove. I doubled the rice (which i think you can do or not, depending on your preference) and thought it was great. item not reviewed by moderator and published
Made this - I did not like it. there was a thin custard layer at the top which was fine but it was the taste - it just did not blend well baking, lacked flavor of a recipe I used that was made by cooking only. Will not make this again - too much time for not very good results when the pan method was faster and tastier item not reviewed by moderator and published
I just HAD to make this, after reading so many horribly negative reviews and looking at the ingredients, sounded just like a perfectly good rice pudding..Well, mine was awesome. I only had a cup of milk, so that's all I used (short a 1/2 cup) and after reading comments that it was too sweet, I cut back on the sugar just a tad. I also added a couple of tablespoons of melted butter..and OMG, best rice pudding I have every made. For those of you that said it should be creamy, try looking up 'creamy rice pudding'. But this recipe produces rice pudding the way I expect it to be. Consistency, taste and everything. item not reviewed by moderator and published
This was SOOO GOOD! I think the only thing I would change is half the sugar and add 1/2 a cup more raisins. Other than that this won rave reviews in my house. Thank you Paula! :D item not reviewed by moderator and published
Very disappointed with this recipe. I followed the directions and ended up with a clear liquid seeping out from the bottom. What a waste of good ingredients and it was also too sweet. item not reviewed by moderator and published
Eh, I thought this recipe fell flat. I love rice pudding, but this is not really a rice pudding recipe. This recipe makes a nice custard with some weird rice and raisin mix at the bottom, and I found it a bit too sweet. If you love custard you might like this but honestly you might as well just make custard. item not reviewed by moderator and published
ITS NOT WHAT I WAS EXPECTING . RICE SETTLED AND THE TOP NEVER REALLY STARTED TO TURN GOLDEN. IT WAS A GOLDEN COLOR FROM EGGS. AND WHERN IT STARTED TO BROWN AT EDGES IT WAS 3 HOURS LATER. MAYBE TEMP SHOULD BE 350 AND STIR IN MIDDDLE OF COOKING. WILL TRY 1 MORE TIME. item not reviewed by moderator and published
The rice sinks to the bottom and the top is just thin custard. I didn't care for it and neither did the family. item not reviewed by moderator and published
I loved the simple rice pudding; added more rice & used the italian arboria rice; used canned milk (which I happened to have) and increased milk by a 1/4 cup 2% milk; used golden raisans & it was perfectly delicious. I especially love this as a breakfast :-) item not reviewed by moderator and published
I love the creaminess part item not reviewed by moderator and published
Never again do I have to search for a good rice pudding recipe having tried this. One word describes Paula's baked rice pudding...PERFECT. The custard, which I too stirred into the rice after 30 minutes of baking, is a wonderful addition. Next time I will purposefully add more, as I love the creaminess of it. Please follow directions exactly--no substitutions--and you will not be sorry. Thank You Paula. item not reviewed by moderator and published
Didn't like the recipe. I doubled the ingredients and it was way to much milk! Was looking for a rice recipe my mother used to make in France when I was little and this wasn't it. She cooked the rice directly in milk and then added the other ingredients before baking it with a caramel sauce (made with water and sugar in the bottom. Always came out perfect, this one didn't ! This is not the first time I follow one of Paula's recipe that doesn't come up right ! item not reviewed by moderator and published
Great!!!!!!!! I added 1 cup of cooked rice. exchanged the white rice for brown rice. I also added 1/4 stick of butter and In lue of milk i used 1 cup of sweet and Condenced milk mixed with 11/2cups water Cooked it at 400 for 45 mi. LOVED IT!!!! item not reviewed by moderator and published
This is more of a mediocre custard with rice and raisins than a rice pudding. The rice and raisins settle no matter what and the egg/milk mixture is basically the top of the desert. I did like how the sugar settled with the rice and gave it a nice syrop, and I like that you cut out portions rather than scoop out the desert. I changed it up a bit and added 2 cups of cooked rice and used dried currants instead of raisins. Not one of my favourite recipes for rice pudding, but I've made it several times, so there must be something good about it! item not reviewed by moderator and published
This is a very easy recipe and probably be much better if I had not decided to use Almond Soy milk instead of whole milk.. I'm going to try it again and follow the recipe. The other note is to be sure to add the cinnamon and nutmeg after baking. I didn't do that either and the spices floated to the top in a great mess. I should know better. Only one adjustment per recipe. An experiment gone awry! But they say you never know until you try, right?! item not reviewed by moderator and published
I tried this recipe and I must have done something wrong. The rice settled to the bottom the custard to the top and when I tried cutting a square the rice was set up like a brick. The custard was tasty but it was not rice pudding. I expected the rice to be softer and spread throughout the custard. What did it do wrong? I followed the recipe to the letter. item not reviewed by moderator and published
I always look for recipes to get ideas but this is by far the best one for rice pudding. I love Paula, honestly I usually just use her recipes. Great recipe item not reviewed by moderator and published
This was perfect. I was looking for a recipe like my grandma use to make and this hit the spot. I will make this again. item not reviewed by moderator and published
umm, umm good! I grew up eating rice pudding so I was kinda nervous to try one my mom didn't make. I'm so glad I did. I used brown rice instead of white and only two eggs. I didn't use the nutmeg or raisins because I really don't care for them baked but I did sprinkle brown sugar and cinnamon on top. Will be making this again. Thanks Paula, you are the best : item not reviewed by moderator and published
Excellent. I only used 2 eggs but it came out great item not reviewed by moderator and published
Yummy! Reminds me of the one my grandmother used to make! Easy to make also. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I didn't have raisins so used dried cherries instead.Yum!!! item not reviewed by moderator and published
Made this for my dinner guests! It was a hugh hit! Thank you Paula Deen! item not reviewed by moderator and published
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! item not reviewed by moderator and published
So easy, even I could do it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
love it! the best rice pudding recipe. i added a little rum extract and may add a little crushed pineapple when i serve it. item not reviewed by moderator and published
This is the rice pudding that my mama used to make. The only difference was that she didn't use nutmeg, but used more cinnamon that she added before baking. I also think she used a little more rice...maybe 1/2 cup more. She also always told me that this turns out better when you use left-over refrigerated rice because it wouldn't be as mushy as using rice that had been cooked the same day. I love this stuff, especially the custard that forms on top. Yummmm!!! Paula, you're the same kind of cook that my mama was....awesome! Love you! : item not reviewed by moderator and published
I also had the same problem with the rice seperating. It was like the custard came apart. I will go back to my old recipe which does not use eggs as I really do not want a custard. Just the old fashined like my mom used to make, cooked rice, sugar, raisins, milk,and nutmeg. item not reviewed by moderator and published
I don't know what I could have done wrong but the rice was on the bottom and it was very watery. I couldn't serve this to my family. item not reviewed by moderator and published
I love rice pudding, but this one was not like traditional southern style. It separated and all the rice was on the top. No one would eat it. item not reviewed by moderator and published
I'm not a huge fan of Paula's recipes because of the health reasons.but this hit the mark..........closest to my own Mom's which I didn't have a recipe for.I used leftover basmati rice.and added cinnamon to the mix, not on top.my family was thrilled.........my daughterr and her 14 yr. old warm it up for breakfast!...Thank you Paula for the precious memory...... item not reviewed by moderator and published
Simplicity, taste and reliability make this a hit for me. I may add this to the Thanksgiving repertoire. I am not skilled at custards or baking, so I was a bit worried from some of the reviews. NEVER FEAR! this works easily. Just use a medium grain white rice that is long cooking and you should be fine. I might mix in the nutmeg ( fresh grated for me and cinnamon next time, and will definitely soak my raisins in bourbon! item not reviewed by moderator and published
I followed the directions with one slight deviation.I mixed the cinnamon and nutmeg into the mixture and baked as directed.It was superfabulicious.This is so easy.I will definitely be keeping this recipe and making it again.(:~) item not reviewed by moderator and published
Loved it! Very easy...one of those recipes where you pretty much always have the ingredients on hand. item not reviewed by moderator and published
Love this recipe. It is tastes like Grandma's old fashioned recipe. I use dried cranberries instead of raisins, because I don't like raisins. Delicious! item not reviewed by moderator and published
Oh, my! Very easy to make and very delicious! Husband & I enjoyed it warm with a little whipped cream on top. Looking forward to trying it cold tomorrow. Thanks for another winner, Paula! item not reviewed by moderator and published
Very good. Followed the recipe except substituted 1/2 C dried dark cherries for the raisins and added 1 TBSP of bourbon. Also had to use an 8x8 dish. Rice was left over for a couple of days and right out for the fridge. Used whole milk. Stirred after 30 minutes as others have suggested. Consistency was fine. Will make again, except will soak cherries first in bourbon! item not reviewed by moderator and published
This recipe is fantastic! I made it yesterday, and my husband and I finished it off today. I used Lactaid milk instead of regular milk as we are both lactose-intolerant, and I also used Splenda in place of sugar. I will make this again, and again. I would also like to try replacing the rice with blueberries, and baking them in individual pie shells, although I'm not sure of how long to bake them. Any suggestions? item not reviewed by moderator and published
Not a fan of rice pudding but I figured a change of palate may have occurred now that I am an adult and I have a 20 pound bag of rice sitting here.....The recipe worked out great...taste good and slipped right out the pan after I sliced it...I did add 1/4tsp baking powder as per mom and the squares were huge...moist...and delicious. item not reviewed by moderator and published
Absolutely loved it! Made it just as printed. It is now a family favorite! item not reviewed by moderator and published
Not quite my grandmother's rice pudding, but close enough to make again and again!.I mixed the spices into the egg mixture and sprinkled more on top before baking. I also substituted 1/2 and 1/2 for 1 cup of milk. The recipe didn't designate which type of rice to use---long or short grain. I used a basmati rice which has more starch, so the cooked rice was thicker. I did stir the mixture once about 1/2 hr. into baking. Use hot water for the water bath. End result: A thick, custard rice pudding with rice and raisins distributed throughout. Soooooooooooo good with whipped topping. item not reviewed by moderator and published
I love rice pudding...grew up on it. This recipe is excellent...it is not too sweet. Next time though, I would NOT beat the egg lightly...would beat well b/c the "unbeaten" parts hardened on the top. I would also mix the cinnamon & nutmeg into the pudding. Mine was not runny...I used skim milk. I omitted the raisins this time. item not reviewed by moderator and published
I craved rice pudding and came across this recipe. The first time I made it, I had some left over Jasmine rice and if I remember right, I used 1/2 milk and 1/2 whipping cream. I beat the eggs until frothy and my raisins were freshly purchased and it was the best rice pudding ever. My 2nd attempt, was not great however. I used Uncle Ben's Jasmine 90 min. microwave rice and put it in the freezer to cool which made it clumpy. My raisins were refrigerated and hard, I forgot to whip the eggs instead just slightly beat them, used Xylitol as a sugar substitute and used only whole milk. The result: not as custardy, rice and raisins sunk to the bottom and the taste was too sweet. BLAUGH! item not reviewed by moderator and published
great recipe very easy and good item not reviewed by moderator and published
I stirred the spices in and used dried cranberries instead of raisins, because that's what I had on hand. Quite yummy - comfort food at it's best and quite easy, just a long bake time (but it smells so great!. item not reviewed by moderator and published
Ok, mine turned out watery too. To fix it, I stirred it after the 90 minutes and let it cook for another hour or so (until it set and browned on top. It came out perfect. I also added cinnamon while it baked and put some on top after (I really like cinnamon, lol. Thanks Paula! item not reviewed by moderator and published
easy to make, very tasty!! used jasmine rice. item not reviewed by moderator and published
Forgot to mention, mine didn't come out watery at all! I used the rice that you actually have to cook, not the parboiled stuff and I think that would make all the difference in the world alone and not sure how it would be with brown rice but I figure as long as you are using the eggs and sugar you moght as well go all out and use the white rice! item not reviewed by moderator and published
My cousin made this last Thanksgiving for dessert and talked me into trying it. I had never eaten a rice pudding before that I liked. It was amazing! I have made this recipe at least 4 times since. It's super easy to make and sooooo delicious! item not reviewed by moderator and published
Not sure what happened but the custard was on top and rice at the bottom. I did modify it for 1 cup of rice but neglected to cut the sugar and raisins. I think it would be better without the raisins. The raisins lumped together in the bottom. Not exactly what I expected. Killed my craving for rice pudding. item not reviewed by moderator and published
It was a good recipe if yours came out watery ...try draining the rice more or let it set overnight and dry out a lil bit ...and keep in mind that not all ovens cook the same ....lots of lov and sugerwater *smile * ...off to try her a chocolate cake now. item not reviewed by moderator and published
I follow the instructions, and it came out all watery!! item not reviewed by moderator and published
What's the best way to store the left overs? item not reviewed by moderator and published
has anyone has try brown rice instead? item not reviewed by moderator and published
"Null from null,null" is the same as "anonymous". There are hundreds of "null from null,null" as users on this site. This site will only allow you to review a recipe once, so every "null" review came from a different person. item not reviewed by moderator and published
Very good recipe and very much like my mother's recipe. Carolyn, Crowder, OK, did you really call someone out and say they don't know how to cook just because they weren't fond of the recipe. Show some class. item not reviewed by moderator and published
poor null null null Maybe your brain is getting watery from all the reviews. Nov 07 she said she used quinqua (sic) and cranberries; in March 09, she said she didn?t make the recipe yet, what about Nov 07; and in June 10, she said it watery. Very good rice pudding btw. item not reviewed by moderator and published
I love rice pudding , but why does my rice pudding get watery? item not reviewed by moderator and published
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!! item not reviewed by moderator and published
So easy to make, just follow the directions. I made it all the time now! item not reviewed by moderator and published
loved it, very easy, will make it over and over. thank you paula. betty oneal item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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] item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
I make PD desserts all the time and they are always knockouts--poundcake, gooey butter cakes, choco chip pie, key lime pie, etc. Today I made this one hoping for something like my grandma used to make and it wasn't quite the same. I followed the directions, water bath and all, and it turned out with all of the rice on the bottom and a light custard on top. I did use an 8x8 inch pan instead of 9 inch, maybe that's why the custard sat on top, maybe it would have spread out more if it was a larger pan. It was good but baked rice pudding I remember had rice throughout and was a little denser. The custard part was great and very delicate and I might try making it without the rice next time. item not reviewed by moderator and published
I have made your rice pudding several times and it was always a hit. But, I wanted a little more from it so I made a couple of changes to it and it was fantastic. I would love to share this with others if they're interested. item not reviewed by moderator and published
Paula, I read some of the reviews and all I can say is that Carol from Carrolltown, TX. doesn't know how to cook. She also doesn't know good food. I made this and it was delicious as are the severalm other recipes of yours that I have made. Thanks Paula for being such an inspiration. Love you and the boys. Best dishes just keep them coming. Carolyn item not reviewed by moderator and published
This recipe was so simple and easy to follow. The rice pudding turned out great! Loved every bite. It reminded me of the the rice pudding my Mother use to make when I was a child. I will be using this recipe time and time again. item not reviewed by moderator and published
PAULA I LOVE EVERYTHING YOU COOK & THIS IS THE VERY BEST OF THEM ALL ' REMINDS ME OF WHEN I WAS A LITTLE GIRL & MY NANA WOULD MAKE THIS FOR ME & SHE WAS BLIND IT JUST ALWAYS AMAZED ME HOW SHE COULD DO THAT BUT I HAVE THE FOUND THE SECRET TO YOUR RECIPE CAUSE IT'S JUST LIKE SHE USED TO MAKE item not reviewed by moderator and published
This was really good, my mom makes it this way and this recipe was a great version. ELLEN- I've made my mom's recipe for baked rice pudding used plain unsweetened soy milk. Turned out delicious, sort of creamy/custardy. Good luck! item not reviewed by moderator and published
This did not turn out well for me. It was eggy custard goop on top with all the rice congealed at the bottom. Taste was okay, but this is definately not something I would make again. item not reviewed by moderator and published
In spite of the fact that my husband acciddentally turned the oven off halfway through the cooking process, and we were missing the vanilla, the rice pudding still turned out great. I reheated the oven and gave the pudding another hour, to finish, and it was completely set when I pulled it back out. Which goes gto show that the recepie is foolproof and great for beginners. Has anyone tried other extracts besides vanilla? item not reviewed by moderator and published
I love Paula's easy, cheap-to-make recipes, and this has become a favorite. I can't stop making it! One thing I find is that it's better to add the spice before cooking, as other people have suggested. But if you just stir it in, it rises to the top and you can get a layer of spice at the top and not throughout. However, if you mix the rice, cinnamon, and nutmeg together, the spice sticks to the rice and then stays there through the cooking. I do this while the rice is still hot, but it probably works with cooled rice too. I also cook for about 1:45 or 1:50 instead of 1:30, since I like a "pudding" you can cut into squares, but that's just me! item not reviewed by moderator and published
I love rice pudding, and despite all the fancy schmancy gourmet recipes that have come down the pike the last few years, this is the closest I've seen to the rice pudding my mother and grandmother baked. I have my own recipe that combines my mom's with my own extra stuff, but Paula has made honest to goodness, comfort food rice pudding! My only complaint is that I prefer it a bit looser, and hers is a bit more firm than mine, and I don't want anything interfering with me eating rice(no raisins!!! ever!!!!!!!!!!!!)in my pudding. Thanks Paula for reclaiming rice pudding for what it is; a down home, memory inducing, comforting, ungourmet dessert. I'm a professional baker, and sometimes homey, rustic desserts need to be left alone! item not reviewed by moderator and published
how does soy milk hold up to cooking and backing? will it still have the custard texture and flavor? item not reviewed by moderator and published
Null, one cup Splenda granules equals one cup granulated sugar. 1/2 cup Splenda blend equals l cup granulated sugar. Having said that, 2 cups of sugar is too much. I recommend taste testing with your Splenda or going with 3/4 cup. item not reviewed by moderator and published
Haven't made this yet but have read the reviews. Sounds GREAT!! Absolutely LOVE rice pudding & hoping this will bring me back to my childhood memories of it. Just have a question...how much Splenda would you substitute for the sugar? Thank you item not reviewed by moderator and published
I GREW UP WITH MY GRANDMOTHER MAKING RICE PUDDING ,BUT SHE NEVER PUT EGGS IN IT ...ONLY RICE ,VANILLA ,MILK AND SUGAR THEN PUT IT A WATER BATH AND JUST BAKED IT . HAVE YET TO FIND A RECIPE FOR THIS WITHOUT USING EGGS. item not reviewed by moderator and published
I usually love Paula's recipes, and was looking forward to enjoying this dessert, but was sorely disappointed. I have only made one other rice pudding which was stovetop and my boyfriend did not care for it at all. He grew up with rice pudding and I did not. So when I found this one I thought "Pay Dirt" since Paula never misses. I must've done something wrong... it tasted more like scrambled eggs with sweet rice. It did take longer to bake than the recipe states, however. I will not use this recipe again. I will look for one that does not use eggs. Sorry Paula. item not reviewed by moderator and published
My family loves this recipe...I can't keep it in the house. Paula has such delicious, easy to make recipes. I always check her recipes and never fail to come up with something delicious. item not reviewed by moderator and published
Like some of the others, I'm glad I made some changes! I used only 1/2 cup of sugar, used 1 1/2 cups cooked rice, and threw the cinnamon and nutmeg in the mix. It turned out really tasty, especially to our 9 month old daughter :) I think it resembled a custard more than a pudding though. I'd definately make it again :) item not reviewed by moderator and published
I added more rice than it called for and it was delicious and creamy. I also used fresh ground nutmeg and i think I could eat the batch. Very easy and quick, it took a while to bake, but well worth the wait. YUMMMM! item not reviewed by moderator and published
I read the reviews and saw that many people thought the rice pudding was too sweet. I've got a serious sweet tooth so I thought it would be right up my alley. Although it was very easy to make and turned out just as I had hoped--the other reviewers were right, it was entirely too sweet. When I make it again, I'll cut back the sugar to 1/2 cup. I also left out the raisins and put chopped dried apples instead, and it took almost 2 1/2 to cook. I've already eaten half of it by myself, very tasty! item not reviewed by moderator and published
I was looking for a alternative to my usual stovetop method... I also added the cinnamon directly (because I'm lazy) and I doubled the rice... it turned out delicious, but maybe a little dry (likely because of my rice tinkering). Next time I'd use 1.5 cups of rice instead. Very very easy and delicious! item not reviewed by moderator and published
This was very good with some changes. I used 2 cups of rice that was in my fridge from the night before. I used 1/4 cup brown sugar and 1/2 regular. I also added the cinnamon and nutmeg into the mix before baking. I kept the milk and eggs the same. Baked for 1 1/2 hours stirring each half hour (twice) while baking. Very YUMMY!! item not reviewed by moderator and published
I love egg custard - and I love rice pudding - thought this would be great. However, as I was measuring I thought that is a lot of sugar to go along with natural sugar of the raisins. But I did it. Wrong move. No one in my family cared for. My grandmothers 'recipe' was almost the same but no raisins and sugar is 1/4 cup. Don't overcook - always use a cake tester or a knife to test - if it comes clean it's done - but don't wait to long to test either. item not reviewed by moderator and published
This recipe was so easy and delicious! I made it exactly as it was written and will make it again and again! Thanks Paula! item not reviewed by moderator and published
I am not southern, but some of my friens are. My friends picked the title of this review. It's souther talk meaning you hit the taste right on!! OH Mama but it's so dang good!!!!! Next time I want to try putting a pinch of cinnamon in it, as well as on top, cause the topping is gerat. One of my friend said on a scale from one to ten, this is a fourty-eleven. ( and she can really cook!) item not reviewed by moderator and published
I have made some of Paula's recipes and as of yet haven't been disappointed, and this one has not failed me either and just so easy to make. Thanks again Paula. Love your show! Mary Anne, from New Brunswick, Canada item not reviewed by moderator and published
The only thing I will change next time I fix this, is the sugar amount. One fourth cup or less would be really sweet enough. item not reviewed by moderator and published
I followed the directions exactly and after reading the reviews, I stirred it after 30 minutes of baking, it was WONDERFUL. Just cut a slice and eat it with your hands. I baked it at 350 degrees on error and it held up well! I made it with 2% milk and the little custard top is great. I have another recipe like this from the NY Times I make often which is just as delicious but with more eggs & milk. You can also use Splenda and Fat Free Plus Milk and you will get the same sweet results with a great custard top as well, then it becomes low fat & sugar free if you omit the raisins. Without mixing 30 min. into baking, the rice may or may not get compact at the bottom & become more dense but still delicious anyway! Better than stirring over a watched pot of traditional rice pudding! Easy, go try it! item not reviewed by moderator and published
The pudding part is so silky smooth. The flavors are so balanced, its worth making. item not reviewed by moderator and published
I have my mom's recipe for baked rice pudding. One of my favorite food memories! It doesn't have caramel on bottom but you could easily add that. It is rather dense and not custardy so we always add a little cream or milk to it before eating. Happy to send to you if you want. The recipe is likely originated in Canada. item not reviewed by moderator and published

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Baked Rice Pudding

Recipe courtesy of Food Network Kitchen