A comfort food classic. You can make rice pudding on the stove top or in the oven. Oven baked rice puddings are softer but if you like mushy, as the rice pudding is about done (in the oven) stir in more milk to get the required/desired pudding texture you like. Stove top pudding is more gloppy whereas oven baked is more set and something you scoop out and offer with whipped cream or a drizzle of light cream. I like rice pudding warm or cold. A West Indian friend of mine always added canned mandarin orange segments to hers and a Latin friend warms and tops it with dulce de leche. Aside from the basics, the only thing you need for this recipe is fresh nutmeg and a nutmeg grater of any sort (microplane is fine)
If you are already a BetterBaking.com yearly subscriber, click here to sign in.
Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.
If you want to purchase this one recipe Baked Old Fashioned Rice Pudding, click here to purchase at $2.49 per recipe.
Hi there, fellow home and pro baker and fan of great recipes….