“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!”
READY IN:
2hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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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