Recipe by sassysandy36
This recipe is very easy and it a recipe passed down 3 generations. It tastes great when it's warm, It's easy to change for people who want to use splenda.Must use Long Grain Only!!
Top Review by nranger7
I deliberately tried this recipe because I had half a can of evap milk to use up. I've never had rice pudding so I'm not sure what it is supposed to be like or what "bake until done" means in this instance. The only rice I had was brown Minute Rice. I don't know if that affected the recipe. After an hour of baking it was still incredibly liquid and it actually took 2 hours for it to boil down to something that didn't look like soup. After taking it out of the oven, I let it sit, but it didn't seem to thicken. I wasn't sure if I should refrigerate it to thicken. The final result is not a pudding, but more like really sweet sugary rice. The bf says this is nothing like the rice puddings he's had. It's edible, but weird. I'm fairly certain that my ignorance of the dish contributed to the weirdness.
Directions See How It's Made
- Boil rice until done.
- Place cooked rice in a baking dish.
- Add milk, water, butter, (add as much as you like I do 2 tbsp ) sugar.
- Stir all of it together and bake until done about 1 hr at 350 degrees.
- The water measurement is done with the can from the milk so 1 cup is a guess.