Grammy'S Rice Pudding
Creamy rice pudding with a delicate vanilla flavor, featuring a light crust and comforting sweetness, perfect for family dessert or cozy gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Wash rice several times in cold water.
- Put hot water into the outside part of a double boiler.
- Put rice in the inside part with salt and boiling water.
- Boil for 30 minutes with the lid on.
- While rice boils, heat 3 cups of milk in a separate pot.
- Grease a casserole dish with butter.
- Add boiled rice and milk to the dish, then add sugar and stir.
- Bake for 30 minutes until a light crust forms.
- Remove from oven and stir the crust into the pudding.
- Add vanilla flavoring.
- Bake again until a light crust forms.
- Remove from oven and cool before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of heavy cream. You can substitute the sugar with honey or maple syrup for a different sweetness profile. If you want to enhance the flavor, add a pinch of cinnamon or nutmeg. For quicker prep, you might use instant rice, but adjust the cooking time accordingly.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence. It pairs beautifully with fresh fruit, like berries or sliced bananas, and can be enjoyed as a dessert or breakfast. For a delightful contrast, consider serving it alongside Pumpkin Drop Cookies.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess. Stir well during reheating to ensure even warming and avoid scorching.
Nutrition & Diet Analysis (per serving)
Each serving of Grammy'S Rice Pudding contains roughly 255 calories, with 4g protein, 46g carbohydrates, and 3g fat. It is an excellent source of vitamin C (52% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1243mg per serving (54% 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 non-dairy milk for this recipe?
Yes, you can substitute regular milk with almond, soy, or oat milk. Keep in mind that this may slightly alter the flavor and texture of the pudding. Choose unsweetened varieties to control the sweetness level, and adjust the cooking time if necessary based on the milk you choose.
How do I adjust the recipe for a larger batch?
To make a larger batch, simply double or triple the ingredients while keeping the same proportions. Use a larger casserole dish and extend the baking time if needed, checking for a crust to form. Ensure even cooking by stirring well before serving.
Can I freeze rice pudding?
Yes, you can freeze rice pudding, but the texture may change upon thawing. To freeze, let it cool completely, then transfer to an airtight container. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat gently, adding a bit of milk to restore creaminess.
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).