Sunday, March 22, 2009


This is a simple recipe for baked Rice Pudding from a 1959 cookbook.

1/2 cup rice
1 quart milk (that's just under 1 litre)
1/2 teaspoon sugar (white or brown)
1/2 teaspoon salt

Wash rice, add remaining ingredients and pour into greased baking dish. Bake in 275F (that's 135C) oven 3 hours. Stir frequently during the first hour. Serves 6.

Variations: Add 1/2 cup raisins or 2 eggs during last hour. I also vary with lemon or orange rind, lavender or rose petals infused in the milk, or hisbiscus tea infused in the milk (strain after infusing before making as above).

I love these simple nostalgic recipes. We can do so many things from the basic.

Oh by the way the 1959 Cookery Book is Culinary Arts Institute Encyclopedic Cookbook.


  1. Hi Becca, how many people is that recipe for?

    I love rice pudding but this looks like a recipe for one (addict). Bye the way, I add nuts (blanched Almonds, cut fine) and raisins. mmmmmm

  2. G'day Ric,

    The rice increases quite a lot in volume absorbing the milk. This will happily serve 4 - 6 people. Yes dried fruit and/or nuts are a great additions, as is nutmeg.


  3. Lovely....I make Indian Rice Kheer a similar recipe....on the stove, but I have never thought of slow baking....sounds like a great idea. I will surely try it. I do add raisins and cardamom in my recipe. Nice post.