Rice Pudding

My Gift to You

If you look closely at the recipe above, you'll notice that it's not from Grandma's box. She wrote this recipe for me, possibly because she knew it was one of my favorites out of all of her recipes. Now, I gift this recipe to you. 

You're welcome. 

Here's a secret. I think this might have been Grandma's favorite too. I think so because she would make a whole dish of it for herself when she lived alone. I know this because I saw a freshly made pan of it sitting on her stovetop one evening when I went to visit. It had just come from the oven and was piping hot, but she plopped a scoop into a dish for me and poured some milk over it to cool it down. I remember gazing at the nutmeg-speckled surface of the pudding and breathing in its rich aroma. I think of this moment--the coziness of Grandma's kitchen and the sweet taste of the pudding on my tongue--every time I make this dish.  

This rice pudding is as versatile as it is delicious. You can serve it as a dessert, plain or with a dollop of whipped cream. 

Or it makes a wonderful warm breakfast. I like to top it with fruit and add a splash of milk. 

Are your taste buds tingling yet? Read on to learn . . .

How to Make Grandma’s Rice Pudding. 

This isn’t your typical rice pudding recipe. Instead of being stirred together on the stove, it’s baked, which ensures that the rice remains firm even as it soaks up the custardy base. But before the baking begins, the rice needs to be cooked. You can boil it on the stovetop as Grandma suggests, although I usually steam mine in a rice cooker or an InstantPot.

One and a half cups of cooked rice is the equivalent of three-quarters of a cup uncooked. I sometimes add a little more but I'd suggest using no more than two cups.   

Place the cooked rice in a small baking dish–the one pictured below is 9 x 9 inches–and add the sugar. I’ve played around with the amount of sugar and usually use a little less than what’s called for. Two-thirds of a cup works well for me. Feel free to find your own sweet spot. 

Beat together the two kinds of milk, egg, nutmeg, vanilla, and melted butter. (I used this tool for the task. It's my favorite, and no, this is not an affiliate link.)

Pour the liquid ingredients in with the rice. The dish is quite liquidy before baking. You might think you've put in too much of something but don't worry. It will turn out. Stir everything gently together and place the baking dish in a 350-degree oven. 

There was no baking time listed on Grandma’s recipe, but 50 minutes seems to work best. Any more than that and the rice starts to take on more of a bite. If you like it that way, by all means, keep on cooking for up to an hour. If you stick to the time I've given, be warned that it won't look completely done when the timer rings. The middle will still be runny but will firm up as it cools.  

Do wait before diving in because it will be hot. Or scoop some from the edge and pour a little milk over it to cool it down like Grandma did for me. There's no wrong way to eat this pudding. All the ways are yummy. 

What if I don't like nutmeg? Can I use another spice? 

Absolutely. I've made it with cinnamon before and it was just as good. I usually stick to nutmeg because that's the flavor I associate with this baked rice pudding and with Grandma. 

The recipe says that an egg is optional. Can I leave it out?

To be honest, I haven't tried leaving out the egg, but if Grandma says it works then I'm sure it does. I have left out the butter and haven't missed it, so consider the butter optional as well.   

Is this rice pudding still good the next day? 

Yes! This baked rice pudding keeps very well in the fridge, and you can do what I do, savoring small portions of it over several days. It's even good as a cold snack. 

Are you ready to give it a try? Click on the link below the recipe card to download and print it out.