Creamy Rice Pudding

"Creamy, A touch of spice, Rich comfort food. You can make in Crock pot. I've also added a package of vanilla pudding mix with a little milk(Not instant) to the rice pudding before going into the oven."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
3hrs 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 300 degrees.
  • Heat butter in a 4 quart saucepan.
  • When frothy add rice and And vanilla beans and pod cook for a minute.
  • Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
  • Remove pod.
  • Transfer to a 9 inch square baking pan and set in oven.
  • Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
  • Then bake undisturbed for 1 hour.
  • Good warm or Cool.
  • Top with whipped cream.

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Reviews

  1. Excellent recipe!!!!!!!!!Pleased my stepfather greatly as he said it was almost exactly like his Mom made(a great cook by the way).Perfect just like it was submitted. Thanks!Peggy in TX
     
  2. Comforting, creamy and perfectly spiced all describe this pudding! I followed Ritas crockpot instructions (spray with pam, cook on low 4-6 hours, stir often adding milk as needed)and added the pkg of vanilla pudding. The rum soaked raisins are absolute genius! We LOVED it! The perfect ending to our comfort food dinner!
     
  3. This was really good!! I cooked it in the crock pot for about 3 1/2 hours on low, stirring it every so often. I think next time I might add an extra cup of milk and a little extra cardamon and cinnamon and have it cooking for longer. We left the raisins out and used vanilla extract instead of the bean and it was still really, really good. Served it warm with a sprinkling of nutmeg, but it was just as good without. Thanks for the recipe!!! :)
     
  4. Another wonderful recipe Rita! The only rice pudding I like is the baked type and this is the best of that type that I've ever eaten. The cardamom added another wonderful flavor note that turned this into something special. Thanks so much, both from me and my daughter, the rice pudding fiend. (My brunch guests thank you, as well.)
     
  5. Yummy is all I can say Rita! I loved the flavor the cardamom gave, as I made this for the cookalong challenge of the week which was cardamom! I didn't have vanilla beans so used vanilla flavoring. Thanks for a delicious rice pudding!
     
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