Mom's Baked Rice Pudding

From: Maïté G.

On Jun 20, 2008

Just made this tonight as I already had the oven on. I have a similar recipe and the addition of the raisins give it that little extra. Kids loved it to, probably will be a great succes at breakfast too. Made for ZWT4.

From: Maito

On Feb 7, 2008

We liked this pudding. It makes a huge amount! Because of the baking method, the flavor and color of a butterscotch pudding develops. We did stir in the skin during baking, but would skip doing that next time, for textural reasons. It needed the full 3 hours to absorb all 6 cups of milk. In fact, you do want to take it out while it still looks slightly soupy, it will continue to rapidly absorb the liquid as it is cooling. We liked it topped with toasted pistachios. It will make your house smell great!

From: Chef Kate

On Jan 25, 2008

This is delicious! Real comfort food and so easy--and nice on a very cold day having this baking in the oven through the afternoon. I added raisins, but not cinnamon. A lovely pudding--just the right sweetness. When it cooled a bit, it thickened up and so I served it with a little pitcher of warm milk--perfect! Thanks, Laffer.

From: 2Bleu (Bird&Buddha)

On Dec 5, 2007

This is the best recipe for rice pudding I have found so far! The butter in the recipe is what I think 'makes' it. It adds a subtle creaminess to it. I used cinnamon, but not raisins. Also, since the milk was to start out cold, I figured, I would microwave the mixture to a warm. Then, after it was warming, and the ease of stirring it from the microwave, I just let it finish cooking there. It still took about an hour and a half, and I did need to add more milk as you suggested it may be necessary, but the result was grand. I'm keepin this one! Thanks Laffer. -Bird-