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.
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.
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.
TO Make My Grandma’s Rice Pudding Here’s What You Will Need:
- whole milk
- rice – I used brown rice but white can be used instead
- melted butter
- sugar
- a splash of vanilla
- dash of cinnamon
- a handful of raisins.
Now the recipe I got from my aunt, didn’t specify if I should grease the baking dish or not. So I added in 3 tablespoons 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 is 10.25″ x 7.24″ x 2.5″ or 1-1/2 quarts.
First add in 3 tablespoons sugar into 3 cups milk and whisk until dissolved.
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.
Then toss in a handful of raisins.
Lastly, but not least-ly add in a splash of vanilla,
Along with a dash or two of cinnamon and stir to combine.
Lastly, pour in the rice and milk mixture and slide the baking dish into your preheated 350° oven and bake for 2 hours.
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!!
SO MAGICAL!
And 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.
If you make my Grandma’s rice pudding I WANT TO KNOW! Because I need someone to rejoice with, a friend to jump up and down and chat with about how fuh-reaking good this is.
Enjoy! And if you give this My Grandma’s Rice Pudding recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My Grandma's Rice Pudding Recipe
Ingredients
- 3 tablespoons melted butter
- 3 cups whole milk
- 3 tablespoons sugar
- 3 tablespoons rice
- 1 handful raisins, optional
- 1 splash pure vanilla extract
- 2 dashes cinnamon, plus more for serving
Equipment
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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THANK YOU in advance for your support!
What size do you mean when you say a small baking dish? I ask as depth can be an issue in baking…. Thanks
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 🙂
What type of rice do you use? And golden raisins? Thanks.
Hi Mary! I used brown rice and the raisins are a mix of both golden and regular. The brand is Batth Farms 🙂
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?
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!
Only 3 tablespoons of rice? I’ve never made rice pudding but that doesn’t seem like enough.
Yep! My grandma’s recipe only serves two, plus the raisins help bulk it up. 🙂
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.
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!
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!
I’m so glad, Amy!
Childhood favorite. We would eat it hot with a little cold milk splashed over it. This looks just like my mom’s. Sadly she has passed and although I have her recipe box, it doesn’t contain the recipe. Also my Dad’s favorite, she made it often so I can only assume she didn’t need a recipe.
I hope this recipe comes close to your mom’s, Melba. ❤️
Hi Laurie
I have been looking for a recipe like this for years, there were Mom & Dad & 4 kids in are family so my mother had to make lots. I tried your recipe but added I cup of long grain rice, 3/4 cup raisins, & 1 cup of water, and just followed your recipe and it worked out fine, still in a 1&1/2 quart dish, just had to adjust cooking time a little