Aunt Emma'S Rice Pudding
A comforting and creamy rice pudding with vanilla flavor, ideal for dessert lovers seeking a rich, sweet treat with a smooth, satisfying texture.
Ingredients
Instructions
- Wash the rice four times in cold water in a medium-sized pan.
- Cover the rice slightly with water and steam with the lid on until the water is absorbed, about 3 to 5 minutes.
- Check frequently; when you tilt the pan and no water is seen, remove from heat.
- Put the rest of the ingredients in a large baking dish (about 3 1/2 quarts).
- Add the steamed rice to the baking dish.
- Bake, uncovered, at 325°F for 1 1/2 to 1 3/4 hours.
- Stir occasionally during the first 30 minutes.
Tips & Substitutions
For optimal results, rinse the rice multiple times to remove excess starch, which helps prevent clumping. If you want to reduce sugar, consider using a sugar substitute that measures like sugar. Adding a pinch of cinnamon or nutmeg can elevate the flavor. For a creamier texture, you can substitute some of the half and half with heavy cream. This recipe pairs beautifully with Lite Banana Pudding.
Serving Suggestions
Serve Aunt Emma's Rice Pudding warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream for added richness. It pairs wonderfully with fresh fruit or a scoop of vanilla ice cream for dessert. Consider serving it alongside American recipes like Stuffed Pork Chops(Yum...Yum) for a comforting meal.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or half and half to restore its creamy consistency. Avoid microwaving it directly, as it can dry out the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Emma'S Rice Pudding contains roughly 571 calories, with 13g protein, 105g carbohydrates, and 2g fat. It is an excellent source of protein (27% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1934mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of long grain rice?
While long grain rice is recommended for its texture, you can use brown rice. However, it will require a longer cooking time and more liquid, so adjust the baking time and liquid accordingly to ensure it cooks properly.
How do I know when the rice pudding is done?
The rice pudding is done when it has thickened and the rice is tender. A good indicator is when it jiggles slightly but is not liquid. Baking it uncovered allows for the top to develop a slight crust, which is a sign that it's ready.
Can I freeze rice pudding?
Yes, you can freeze rice pudding, but its texture may change upon thawing. To freeze, let it cool completely, then transfer to an airtight container. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).