How To Make Rice Pudding Southern Style by Mama Reed
This is Mama Reed’s famous baked rice pudding recipe. It creates a rich comforting dessert that anyone who likes rice pudding will love!
Of course, Mama Reed was an amazing cook. Like the other matriarchs in my family, she was adept at making do with what ingredients were on hand and affordable, which made rice a regular ingredient for her cooking (even now, we all love a bowl of hot rice served with butter and sugar for breakfast). Most rice puddings are cooked in a pot on top of the stove, but our family has always baked rice pudding.
What is Rice Pudding?
Rice pudding is rice cooked in sweetened milk. As the rice cooks with the ingredients the starch in it creates a rich and creamy dish. You can start with uncooked rice or cooked rice. See information below for using both.
Why Bake Rice Pudding?
Baking this dish only requires stirring once or twice (depending on if you are using cooked or uncooked rice) versus frequent stirring if made on the stovetop. But what I love most of all about rice pudding when it is baked, is it develops a wonderful custard and transforms into a rich and comforting dessert. This pudding would be served at dinner for dessert and any leftovers could be re-served for breakfast. True comfort food. I’m sure Mama Reed would be proud to know we’re still loving it today.
Ingredients you’ll need:
- White Rice
- Eggs
- Milk
- Sugar
- Salt
- Raisins
- Cinnamon
- Vanilla
Actual recipe is at the bottom of this page.
How to Make Baked Rice Pudding
First off… cook up your rice. It will be added later in the recipe.
Stir it up til it looks like this.
Bake at 300 degrees for 90 minutes.
After the first thirty minutes of baking, stir from the bottom.
Scoop and serve in fancy schmancy crystal glass wear or even better…regular cups or bowls will do!
Do I Have to Cook The Rice?
Ingredients
- 4 eggs beaten
- 3 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 cups cooked rice
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Cook up your rice. Beat eggs. Stir in sugar. Add other ingredients. Stir.
- Spray oven proof casserole dish with Pam. Pour mixture into dish.
- Set dish in pan of hot water and bake at 300 degrees for 90 minutes.
- After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.
I bet my kids would love this rice pudding. Thanks.
LOVE the view from the porch! Makes me nostalgic for living on the lake near Knoxville!
Noble Pig!
I am trying not to gush that you came to my blog…oh heck…GUSH!!!
Wow, thank you!!!
I appreciate you reading and taking the time to comment!
If you do make it, let me know how it turns out!
Stephanie: Thank you so much! You know, I sometimes wince a bit as I post, hoping y’all don’t think I was too long winded with my story telling!
I think all women love rice pudding. Have any of you ever known a woman who didn’t love it in some form? I’m curious. Oh lord, I gotta go make me some more now…
Tina (Mommy’s Kitchen)- I had Rice pudding for a bedtime snack, morning breakfast, and lunch today!! Thank you for reading about my Mama Reed. Even though I never knew her, I’m still pretty proud :). What would my blog be without you, Tina? Honestly!
Hi there! My kids would love this rice pudding, I have been looking for a great recipe but so far I have not found one. I will give it a whirl!
I LOVE the stories you tell to go with your recipes! Mama Reed sounds like a wonderful person. I also love rice pudding, so I will definitely give this one a try!
Thats such a nice story Christy and a pretty view. Your right I cook mine on the stove and dont add raisins what a nice addition. Most people dont like rice pudding I just look at them and say your crazy right!!!