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.
Being a insulin dependent diabetic is really hard for someone like me who loves to bake. Wanting something sweet today, I had printed and set this recipe aside until I picked up some milk as I dont drink milk. Well, I made it as directed except added extra cinnamon and extra raisin, cause I like um, and this is one awesome dish. I ate it straight out of the oven, a blowing and a eating… it was hot but I got a good blower. LOL Thanks Christy for the awesome diabetic friendly recipe..Cant wait for your cookbook. BTW wanted to let you know I really enjoyed (a few weeks ago) Bill Gent taking on your job for the day…He did a great job.
Hi Christie,
I have always made baked rice pudding as did my Momma and Grandmama! I didn’t know there was any other way! LOL! But I am diabetic now, so I am interested in how much Splenda you added so that I may substitute it! I am SOOOO hungrey for this rice pudding! Like you, we had it now only for after dinner, but (if there was any left) for breakfast too! YUM!
Christie, I just love your reminicing about your family! My parents, grandparents etc are all gone now and your tales just bring back sooooo many memories. You just keep going girl! We love to hear your tales. And of course, your Southern Recipes too!
Janet
Hi Christie, I grew up on rice pudding. My mother would sometimes add cocoa to hers and make it into chocolate rice pudding. ( I prefer it without the cocoa.) We would also have rice with butter and sugar with hot biscuits for breakfast. We were very poor and we appreciated whatever was put In front of us. I love all of your blogs and recipes. God bless you in all that you do. Glenda from NC
Oh, thank-you, Christie, for another wonderful recipe. I LOVE Rice Pudding but I’ve never had it baked. I can’t wait to try it. Have you ever made it with brown rice? I was just telling my hubby this morning how I love to read your blogs because you write just like you’re talking to “me”. Then I read your post and, sure enough, you’re talking to “me”. LOL What a precious woman, Mama Reed. I, too, love the pictures from your Mother’s back porch … such a serene view. Hello to “Leroy”. Thanx, again, for sharing yourself and family with us!!! Sending you a big ole hug!!
As Always,
Selma (the lady in the Netherlands)
OH my goodness! When I read ‘the jewel tea man came’ I flashed back to when our own man used to come and my mom always bought his banana bread mix. It was to die for!! My mom bought so much of it, there was a joke in the family that my little brother was the son of the ‘jewel tea man’. hahaha. (of course he looks like a carbon copy of my dad – and oh my, my mom was DEFINITELY not ‘that’ kind of woman – for shame). Keep those stories coming girl, I need more reminiscing. Now..I’m off to the kitchen to make this deeeelicious sounding rice pudding.
Love the pictures of your Mom’s fantastic view of the river. Your stories take me back to times spent with grandmother and mother very heartwarming.
What a sweet story! I have always been a huge fan of rice pudding, and can’t wait to make it! I’m from the South, in NW Ga., so I can relate to your recipes. Haven’t seen one yet that didn’t sound delish!