Gram’s Old-Fashion Oven-Baked Rice Pudding Recipe

My grandmother is a great cook! Back in the good old days women often made dishes using the ingredients they had on hand. They didn’t use expensive ingredients nor fancy kitchen gadgets to prepare them. Over the years those recipes have become classics in our family and beloved by all.

Rice pudding is one of those classic dishes (desserts) that my family really enjoys especially during the wintertime. It can be served warm or cold. It can have raisins tossed in or omitted, depending on your preferences. It’s easy to make and utlizes ingredients that are most likely sitting in your pantry.

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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