Short grain rice, NOT converted, makes the best pudding.


  • 1/3 cup uncooked short grain rice
  • 1 qt. milk
  • 1/2 cup sugar
  • 1/8 tsp nutmeg or 1 tsp vanilla
  • 2-3 TBS butter or margarine


Preheat oven to 300 degrees. Sprinkle rice evenly over the bottom of a buttered 1-1/2 quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg, and dot with butter. Bake, uncovered, 2-1/2 hours, stirring every 15 minutes for the first 1-1/2 hours, until lightly browned. Serve warm, topped, if you like, with cream. Makes 4-6 servings.

About 375 calories for each of 4 servings (without cream), 250 calories for each of 6 servings.

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Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
Baked Rice Pudding