Old-Fashioned Rice Pudding Recipe (1910s Classic)
A comforting, timeless dessert, this baked rice pudding dates back to the early 1900s. Once a dish for British royalty, it became a cherished, affordable treat for many households. Featuring warm spices, creamy texture, and plump raisins, this old recipe delivers a rich, nostalgic flavor reminiscent of the past.
Ingredients
- ½ cup uncooked white rice avoid long grain
- 1 cup water
- ¼ teaspoon salt
- 2 cups whole milk
- Yolks of 3 large eggs beaten
- ½ cup granulated sugar
- ½ cup seedless raisins
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven & Dish: Set your oven to 350°F. Lightly grease a baking dish with a 1 ½- to 2-quart capacity.
- Cook the Rice: In a small pot over medium heat, combine the rice, water, and salt. Let it simmer until the rice softens, about 15 to 18 minutes. Drain any remaining liquid and transfer the rice to a heatproof mixing bowl.
- Mix the Ingredients: Stir the cooked rice with the milk, beaten egg yolks, sugar, raisins, nutmeg, and cinnamon until fully incorporated.
- Bake in a Water Bath: Pour the mixture into the prepared baking dish. Place this dish inside a larger roasting pan. Fill the outer pan with boiling water, ensuring the water level reaches at least halfway up the sides of the casserole dish. Carefully transfer to the oven.
- Bake to Perfection: Let it bake for 50 to 60 minutes, or until the pudding is firm and set. Serve warm for the best taste.
Notes
- This 1910s rice pudding recipe is best enjoyed fresh but can be refrigerated for a chilled variation.
- The water bath ensures even cooking and a smooth, custard-like texture.
- For added flavor, consider stirring in a dash of vanilla extract or a pat of butter before serving.
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