Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.


  1. Turn oven to 325F and grease large casserole dish.
  2. Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
  3. If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
  4. Dot the top of the ingredients with chunks of butter.
  5. Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
  6. It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
  7. Enjoy!
Most Helpful

Good; but it was too runny for us.

Smash71 July 25, 2013

This recipe was SO GOOD! By far the best rice pudding recipe I have found. I used 1% milk instead of whole milk, I did not add the salt, I did add the cinnamon and raisins and I used arborio rice and It was ready in 2 hours. Thanks for posting the recipe! :)

*mommyof1 February 21, 2012

Followed the recipe right on down, but for the 2 of us, there's nothing optional about cinnamon & raisins, so I did include 'em. Loved the results of the slow-cooking, & I'll definitely keep this recipe around. Thanks for sharing it. [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]

Sydney Mike August 18, 2011