Oven-Baked Rice and Raisin Pudding

Last weekend I was flipping through an old cookbook that I obtain from my great auntie. The cookbook was printed in the late 1960’s and featured a recipe for oven-baked rice and raisin pudding. I’ve always made rice pudding via the stove-top method, so I decided to give the oven-baked method a try.

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While we liked the oven-baked version…I admit we prefer the stove-top version more. My great auntie made notes with the recipe that stated that she sometimes used golden raisins or cranberries instead of traditional raisins. We have only tried the recipe with traditional raisins and without.

Oven-Baked Rice and Raisin Pudding Recipe

1/2 cup uncooked white rice
1/3 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 quart milk
1/3 cup raisins

Preheat oven to 350 degrees F.

In a large saucepan cook the rice in boiling water until its halfway done. Drain out the water and set aside.

Place the partially cooked rice in a 2-quart or 3-quart casserole baking dish. Stir in the ground cinnamon, nutmeg, vanilla extract and milk. Stir in the granulated sugar until everything is combined.

Place casserole dish into a preheated oven and bake for 15 minutes. Remove. Stir in the 1/3 cup of raisins until combined. Place casserole dish back into the oven and bake uncovered for an additional 10-14 minutes. Remove from oven.

You can serve this rice pudding warm or cold. We like it a tad warm with a little bit of cold milk added to it. Store leftovers in a bowl in the refrigerator for up to 3 days.

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