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Rice Pudding

Rice Pudding
9 votes, 4.11 avg. rating (81% score)
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Yield: 6 to 8 servings

We think our readers say it best: "This is the old-fashioned rice pudding that I remember as a child. It’s wonderful!"

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Rice Pudding Custard


  • 4 extra-large eggs
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 quart milk
  • 1 cup cooked rice
  • 1/2 cup raisins (optional)
  • cinnamon to sprinkle


Butter a 9x13x2-inch baking dish. Pour 1/2 inch of water into a shallow pan large enough to hold the prepared baking dish. Heat the oven to 325 degrees F.

In a large mixing bowl beat eggs well. Beat in sugar, salt, vanilla, and milk, then add rice (and raisins). Pour into prepared baking dish and sprinkle the top with cinnamon. Place the filled dish in the larger pan. Water should come about halfway up the outside of the dish; if necessary, add a bit more. Bake until custard is just firm and lightly browned on top, 45 to 60 minutes.

Additional Notes:

The Yankee Cook warns: This does not resemble ordinary take-out rice pudding, which is usually a gum and/or carrageenan-thickened vanilla pudding with cooked rice folded in. In Poppy's version, you get a two-layer effect: silky custard on top, tender rice and raisins underneath.

Updated Sunday, April 21st, 2002

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4 Responses to Rice Pudding

  1. Anonymous October 8, 2002 at 6:33 pm #

    Old fashioned rice pudding that I remember as a child. It’s wonderful.

  2. Anonymous July 6, 2005 at 3:21 pm #

    Sounds delicious. Would like to make.

  3. Maureen Frank January 13, 2006 at 5:05 am #

    This is the recipe I remember my mother making–she got it from an old box of Uncle Ben’s. Thank you – thought I’d lost it forever!!

  4. Anonymous November 25, 2008 at 11:12 pm #

    I’ve been looking for this recipe for so long! This is THE best rice pudding ever. I have not eaten that other type of rice pudding since the first time I made this, about 20 years ago.

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