My Grandma’s Rice Pudding Recipe

I’ll will be the first to say, my Grandma’s Rice Pudding does not look like most rice puddings you find on the internet. I bet you’re used to seeing fluffy, pristinely white rice pudding that is specked with vanilla bean and is most definitely not brown. But what if I told you this recipe is crazy easy, only a handful of ingredients and it’s the most delicious thing ever?

Because it is.

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I vaguely remember hearing about my grandma’s rice pudding (and this salad dressing) throughout my childhood. Of course back then, the thought of rice as dessert was as disgusting as the thought of pistachio pudding. Ya feel me? Now I’m a little older, and I’d like to think that I’m a little wiser – because now at 37 years old, rice pudding doesn’t seem so strange. However, pistachio pudding is still a hard no.

When I saw my aunt (Hi Aunt Carolyn!) share a picture/post of it on facebook, I had to have it. She gave me the recipe and literally the next day I made it. And you guyssss, it was love after first bite. Each and every bite I took I fell more and more in love.

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My Grandma’s rice pudding is essentially, rice cooked in lots of milk, a little butter, sugar, cinnamon and vanilla. Oh and raisins. Raisins are a total must because they plump and add texture. If you don’t love raisins like I love raisins, then I suppose you could leave them out.

I guess.

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As my aunt would say, it’s all about the 3’s!!! 3 cups whole milk, 3 [heaping] tablespoons rice – I used brown rice but white can be used instead, 3 tablespoons melted butter, 3 tablespoons sugar and then a splash of vanilla, dash of cinnamon and a handful of raisins.

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Now the recipe I got from my aunt, didn’t specify if I should grease the baking dish or not. So I added in the butter and kind of swirled the baking dish to coat the bottom and up on the sides a little. The size of the baking dish I’m using (affiliate) is 10.25″ x 7.24″ x 2.5″ or 1-1/2 quarts.

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First add in the sugar and whisk until dissolved.

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Then add in the 3 tablespoons rice. No that’s not a typo, you only 3 tablespoons! A perfect way to use up the last of that bag of rice.

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Then toss in a handful of raisins.

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Lastly, but not least-ly add in a splash of vanilla, a dash or two of cinnamon and stir to combine.

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Lastly, pour in the rice and milk mixture and slide the baking dish into your preheated 350° oven and bake for 2 hours.

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Once you break through the caramelized top — which, like my aunt, it’s my favorite part. Well that and the raisins. — you will find the most amazing rice pudding below. Tender and creamy rice, plump raisins — if I wasn’t doing this low carb thing I would have ate the whole pan. <—Hence why I’m doing the whole low carb thing.

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If you make my Grandma’s rice pudding I WANT TO KNOW! I need someone to rejoice with, a friend to  jump up and down and chat with about how fuh-reaking good this is. And I really need to hop off this low-carb diet but alas, I’m actually feeling pretty good about it. More on that later, but for now dig in!

Enjoy! And if you give My Grandma’s Rice Pudding recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 2

My Grandma's Rice Pudding Recipe

My Grandma's Rice Pudding Recipe
My Grandma's Rice Pudding Recipe is a vintage classic. Tender and creamy rice, plum raisins and is utterly delicious! Serves 2 in about 2 hours.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 3 tablespoons melted butter
  • 3 cups whole milk
  • 3 tablespoons sugar
  • 3 tablespoons rice
  • a handful of rasins (optional)
  • a splash of pure vanilla extract
  • a dash or two of cinnamon, plus more for serving
  • powdered sugar, for serving (optional)

Instructions

Preheat your oven to 350°. Pour the butter into a small baking dish (roughly 10 x 7 x 2.5 or 1-1/2 quarts), tilt the baking dish to coat the bottom and up on the sides a little.

In a medium bowl combine the milk and sugar and whisk to combine. Then add in the rice, raisins (if using), vanilla and cinnamon. Pour the mixture into your buttered baking dish and slide it onto the middle rack of your preheated oven and bake for 2 hours.

Serve as is or with a dusting of powdered sugar and more cinnamon if desired.

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12 Responses to “My Grandma’s Rice Pudding Recipe”

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    1
    Myrtle — January 24, 2018 at 1:28 am

    What size do you mean when you say a small baking dish? I ask as depth can be an issue in baking…. Thanks

    • Laurie McNamara replied: — January 24th, 2018 @ 7:49 am

      Hi Myrtle! Great question! The pan I used is 10.25″ x 7.24″ x 2.25″ or roughly 1-1/2 quarts. I’ll go and add the dimensions in the post 🙂

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    2
    MaryF — January 24, 2018 at 7:16 am

    What type of rice do you use? And golden raisins? Thanks.

    • Laurie McNamara replied: — January 24th, 2018 @ 7:47 am

      Hi Mary! I used brown rice and the raisins are a mix of both golden and regular. The brand is Batth Farms 🙂

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    Colleen — January 24, 2018 at 8:07 am

    My mother used to make rice pudding as well. Unfortunately I never got her recipe and now she is gone. But, I loved it and I remember she would sometimes put raisins in and other times she would put pineapple tidbits in it and that was really good as well. I don’t recall her baking hers though. Did a skin form on the top of yours and burn a bit?

    • Laurie McNamara replied: — January 24th, 2018 @ 8:19 am

      Hi Colleen! I love the idea of pineapple, I’ll definitely try that! As far as the skin forming, yes. But it wasn’t burnt (although it may look it) but more of a caramelized situation and totally edible, in fact it was delicious! I swirled it in the pudding and oh my goodness, so good! I hope this recipe comes close to the one you know and love! Enjoy!

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    4
    Kendra — January 24, 2018 at 11:56 am

    Only 3 tablespoons of rice? I’ve never made rice pudding but that doesn’t seem like enough.

    • Laurie McNamara replied: — January 25th, 2018 @ 10:08 pm

      Yep! My grandma’s recipe only serves two, plus the raisins help bulk it up. 🙂

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    Amy — January 29, 2018 at 1:55 pm

    I made this great recipe this weekend, but the two hour cooking time gave me very browned, obviously overdone rice pudding. It was still delish, however. I think the issue was my dish size. Do you have any idea what the measurements should be if I increase the dish size to a 9×13? Would doubling it be enough? Love the recipe. Clearly, my issues were dish size/user error.

    • Laurie McNamara replied: — January 31st, 2018 @ 8:44 pm

      Hi Amy! Without testing it, it’s hard for me to say exactly. But a 9×13 pan holds around 15 cups. So I would think tripling or quadrupling the recipe may work. I’m curious if 2 hours will work if you multiply the recipe. Keep me posted!

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    Amy — March 9, 2018 at 1:49 pm

    Thanks so much for your help regarding the 9×13! It turned out great, but required over 3 hours to bake. Worth it? Yep. However, I will probably just make smaller batches in the future. Thanks again for sharing such fabulous recipes!

    • Laurie McNamara replied: — March 10th, 2018 @ 8:57 am

      I’m so glad, Amy!

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