Recipe courtesy of Michele Urvater

World's Best Rice Pudding

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  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Cook: 2 hr 30 min
  • Yield: 6 servings
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Ingredients

2 tablespoons unsalted butter

1/2 cup medium or short grain white rice

4 cups milk

Pinch salt

Scant 1/2 cup sugar

1 teaspoon vanilla

2/3 cup dried cranberries

Variations: 1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons butter

Directions

  1. Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When frothy add rice and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla, cranberries and bring to under a boil. Transfer to a 9 inch square baking pan and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes. Then bake undisturbed for 30 minutes. Then stir in cranberries, stir and bake for another half hour (for a total of 2 1/2 hours).
  2. Variations: you can to add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.

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