“So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time!”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Mix all ingredients in a casserole dish.
  3. Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
  4. Cool.
  5. Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
  6. Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).

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