Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This recipe is posted for a Recipezaar member who is looking for an eggless, baked rice pudding. It's untried by me, but it sounds good so I'll likely try it soon! I found it in Rose Murray's cookbook, "Hungry For Comfort: The Pleasures of Home Cooking" (which, incidentally, is a great book). This is what Rose Murray says about this recipe: "Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto."

Ingredients Nutrition


  1. Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
  2. Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
  3. Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
  4. Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.
Most Helpful

This tastes just like the creamy, delicious rice pudding I was brought up on in England! I doubled the recipe, and as suggested, used evaporated milk in place of part of the milk. I was in comfort food heaven with this one ~ couldn't stop going back to the pan for extra helpings! Thank you for transporting me back to my childhood, Lennie! Pure indulgence!

truebrit November 09, 2009

I was sorely disappointed when I couldn't find a recipe similar to my childhood favorite (Current's - Miriam B Lou's)on Recipezaar. I was weary to try a new recipe (esp. w/o eggs)! I followed this recipe as written with the following exceptions: used 2 cups half & half, 2 cups 2% milk, added cinnamon and 1 cup of raisins before baking. This is the easiest, richest, most incredible comfort food I have ever tasted. I even made a low-fat version for our family (using FF half & half and 2% milk - Alli friendly) and you couldn't tell the difference! It tasted like I remember as a child!!! Thanks Lennie!!

baldwin bistro January 23, 2009

Delicious Used a quarter of a vanilla bean instead of vanilla essence - wanted it to be extra special for dessert for a friend with lots of dietary restrictions - worked great with lactose free milk. Will definitely make again and share with friends. Thanks for posting

jingjok June 05, 2008