Rice Pudding

"This is a very old recipe, and the baking time is long. The end result is worth the wait."
 
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Ready In:
3hrs 15mins
Ingredients:
5
Yields:
4 cups
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ingredients

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directions

  • Wash rice.
  • Mix all ingredients together and pour into a buttered pudding-dish.
  • Bake three hours in very slow oven (250-300 degrees F), stirring three times during first hour of baking to keep the rice from settling to the bottom of the dish.

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Reviews

  1. Oh my!!!! This stuff is grreat. I didn't have a lemon on hand, so i used a tsp. of vanilla, dash of cinnamon & nutmeg. Thanks for the recipe!
     
  2. This is the ONLY rice pudding recipe worth remembering! My Great Aunt made it this way, I remember waiting and waiting for it after school. I like raisins in mine, I'm going to try golden raisins next time. One note though, it can NOT be made with skim milk, it curdles. Thanks for sharing Ann!
     
  3. Not a good texture. I like soft rice pudding but the texture was just wrong. I tried cooking this pudding twice. Once with rice dream to be dairy free and the rice turned out very soft and and kind of liquidy but had very good taste the texture was off though. So I thought homogenized milk would be delicious in this and work out so I tried it a second time with the homogenized milk but it curdled and the rice was too soft even after 2 1/2 hours and it was also liquidly yet not as much as the rice milk had been it also had a tough layer of milk on top. Maybe this can be made on the stove top or maybe whole organic milk would work. I mean it's an old recipe maybe as old as farmers not using gross hormones and chemicals that cause milk separation...
     
  4. Made with whole milk, this turned out incredibly creamy, with a slightly caramelized taste from the long-cooked milk. It tasted nearly identical to the rice gelato we ate in Italy. My only troubles were with the texture. I used a slow cooker, and and the mixture didn't quite thicken enough. Made for PAC spring 07.
     
  5. For years I've been making my rice pudding on the stove and have been looking for a good baked recipe (to avoid an hour of stirring). Was very disappointed. By the time the milk was like pudding, the rice lost it's shape and texture--was more like mush. And no, I did not use minute rice!! Same thing happened when I tried making it in a crock pot. May be some people like that texture, but I prefer the rice to maintain its shape. Guess I'll stick with cooking on the stove. Thanks anyway!!!
     
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RECIPE SUBMITTED BY

<p>We are full time RV'ers &amp; live in our 5th Wheel Montana. We have been on the road for 3 years and are currently in Arizona.&nbsp; Our newest hobby is quad riding in AZ. <img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool />&nbsp; So I'm always on the look out for slow cooker recipes.<br />I don't think I could pick just one cookbook from all the ones I have. I do like to experiment with cooking and often embellish on recipes that I find. My big peeve is people who chew with their mouths open &amp; smack their lips.</p>
 
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