11 Reviews

What a lovely recipe for rice pudding! I am obsessed with rice pudding, but had never made my own before this! It might take a long time to bake, but it's totally worth it! Gorgeously creamy and sweet; I served it with plenty of cinnamon and some fresh blueberries.

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anniesnomsblog March 01, 2016

Good; but it was too runny for us.

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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! :)

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*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]

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Sydney Mike August 18, 2011

So comforting and delicious. Just right for my sore throat the last few days. I did have to improvise a little as I didn't have enough milk. I subbed in 3 cups of non-fat egg nog for the regular milk and skipped adding in the cinnamon. Thank you GaylaV this is a treat I will make again. Made for PARTY Tag

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kittycatmom December 26, 2010

YUM!!! So creamy and delicious :) I used the cinnamon but not the raisins, and topped it with a lil whipped cream and a sprinkle of a lil more cinnamon. Thanks for sharing this. Made for ZWT 6 Queens of Quisine!

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Midwest Maven June 04, 2010

Wow this is great. I used skim milk cause I had to use it soon. I used 1/2 cup of splenda instead of sugar. I used the cinnamon cause I love cinnamon in rice pudding. For the short-grain rice, I used arborio rice. I omitted the salt. 2 hours and it was ready. Thanks Gayla :) Made for the Saucy Senoritas of ZWT5

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Boomette May 13, 2009

Just made this tonight as I already had the oven on. I have a similar recipe and the addition of the raisins give it that little extra. Kids loved it to, probably will be a great succes at breakfast too. Made for ZWT4.

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Maïté G. June 20, 2008

We liked this pudding. It makes a huge amount! Because of the baking method, the flavor and color of a butterscotch pudding develops. We did stir in the skin during baking, but would skip doing that next time, for textural reasons. It needed the full 3 hours to absorb all 6 cups of milk. In fact, you do want to take it out while it still looks slightly soupy, it will continue to rapidly absorb the liquid as it is cooling. We liked it topped with toasted pistachios. It will make your house smell great!

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Maito February 07, 2008

This is delicious! Real comfort food and so easy--and nice on a very cold day having this baking in the oven through the afternoon. I added raisins, but not cinnamon. A lovely pudding--just the right sweetness. When it cooled a bit, it thickened up and so I served it with a little pitcher of warm milk--perfect! Thanks, Laffer.

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Chef Kate January 25, 2008
Mom's Baked Rice Pudding