Rice Pudding

We have been having a great time going through Great Grandma’s cookbook and trying her recipes. Today we decided to try her Rice Pudding. A note in the cookbook says this recipe came from her mother and is one of her favorites.
We found this recipe easy to put together with a long wait. All the ingredients are combined and then put in the oven to cook for 3-3 1/2 hours. I was amazed at the ratio of rice to milk and the time it took to cook. After the first hour and for each half hour afterward the rice pudding needs to be stirred. This is a job for the adult, not the Little Chef.

After waiting so long we just had to try it without letting it cool too much! We found it to be a very creamy rice pudding. Sometimes good things come to those who wait and this recipe is one of those things. Even with the long cooking time we will be making this recipe again!

Rice Pudding
Five Little Chefs Great Grandma

1/2 cup rice (not instant)
1 cup sugar
1/2 teaspoon vanilla
2 quarts milk
Sprinkle top well with cinnamon

1. Mix all ingredients together.
2. Bake at 325 for 3-3 1/2 hours. After 1 hour stir pudding. Stir each subsequent half hour until cooked.


I am a mom to Five Little Chefs who love to cook and create anything with their hands. Watching over 10 additional hands keeps me busy but is so much fun! We laugh and cry everyday, but then want to do it again the next day. That is how we know we are enjoying life!

1 Reply to "Rice Pudding"

  • comment-avatar
    Angela November 14, 2012 (5:43 pm)

    We love Rice Pudding in our home, being Scottish we don't add cinnamon, and we use cream, but I might use cinnamon next time for a different taste 🙂

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