Prep 15 mins
Cook 3 hrs
This is a very old recipe, and the baking time is long. The end result is worth the wait.
- Wash rice.
- Mix all ingredients together and pour into a buttered pudding-dish.
- Bake three hours in very slow oven (250-300 degrees F), stirring three times during first hour of baking to keep the rice from settling to the bottom of the dish.
Oh my!!!! This stuff is grreat. I didn't have a lemon on hand, so i used a tsp. of vanilla, dash of cinnamon & nutmeg. Thanks for the recipe!
This is the ONLY rice pudding recipe worth remembering! My Great Aunt made it this way, I remember waiting and waiting for it after school. I like raisins in mine, I'm going to try golden raisins next time. One note though, it can NOT be made with skim milk, it curdles. Thanks for sharing Ann!
Not a good texture. I like soft rice pudding but the texture was just wrong. I tried cooking this pudding twice. Once with rice dream to be dairy free and the rice turned out very soft and and kind of liquidy but had very good taste the texture was off though. So I thought homogenized milk would be delicious in this and work out so I tried it a second time with the homogenized milk but it curdled and the rice was too soft even after 2 1/2 hours and it was also liquidly yet not as much as the rice milk had been it also had a tough layer of milk on top. Maybe this can be made on the stove top or maybe whole organic milk would work. I mean it's an old recipe maybe as old as farmers not using gross hormones and chemicals that cause milk separation...