Old-fashioned Baked Rice Pudding Recipe: Grandpa & Grandma Would Love It by Donna John
My grandpa loved rice. At almost every meal there was a bowl of perfectly cooked white rice sitting on the table. He also loved rice pudding. When I saw this quick and easy old-fashioned rice pudding recipe, it reminded me of him, so I had to make it. So glad I did!
This creamy baked rice pudding is made with an ingredient I rarely buy, but had a box of in my pantry: instant rice. This recipe is made with simple ingredients. Here is your short shopping list so you can make this creamy rice pudding for dessert tonight: instant rice, milk, granulated sugar, butter, salt, vanilla extract, nutmeg and cinnamon. Like raisins? Grab some of those, too.
The dessert recipe is so quick and easy to make. Simply mix all the ingredients except the cinnamon in a mixing bowl, pour it into a small baking dish and bake for about one hour. Stir the pudding every 15 minutes for the creamiest outcome. Sprinkle the gluten-free rice pudding with cinnamon and decide if you want to eat it hot or be patient and let it cool and chill for a cold treat.
This rice pudding is the perfect dessert after dinner with a cup of coffee. Thinking about you, Grandpa.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
Servings: 4
Ingredients
- 2/3 cups instant rice (Minute Rice)
- 2 3/4 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- pinch of ground nutmeg
- ground cinnamon, to taste
Helpful Products
- 1-Quart Baking Dish
- Raisins
- Serving Bowls
- Recipe Box
- Mixing Spoon
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
Recipe Notes
- You can add 1/2 cup raisins to the rice pudding before baking.
- Add as much or little cinnamon to the top as you desire. You could also stir it into the rice pudding before baking.
- I didn't have a glass 1-quart baking dish, so I used a disposable baking pan, which worked great.
- I used evaporated milk for this recipe, but you could use whole milk or even nut milk.
- Try adding other warm baking spices to this rice pudding like cardamom, ginger or allspice.
Here's how to make it:
- Mix together the instant rice, milk, sugar, butter, salt, vanilla and nutmeg. If using raisins, stir them in. Pour the mixture into a buttered 1-quart baking dish.
- Bake in a preheated 350-degree F oven for about 1 hour, stirring every 15 minutes.
- Remove from the oven and sprinkle with ground cinnamon. Serve warm or cold. If serving cold, let it cool on the counter then refrigerate until chilled.
Nutrition Facts Per Serving
Calories: 153
Total Fat: 4.4g
Saturated Fat: 2.7g
Cholesterol: 13mg
Sodium: 344mg
Total Carbohydrate: 25.1g
Dietary Fiber: 0.2g
Total Sugars: 11.5g
Protein: 3.5g
Vitamin D: 2mcg
Calcium: 87mg
Iron: 1mg
Potassium: 60mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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