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Old Fashioned Rice Pudding

Our family is sweet on this recipe for Old-Fashioned Rice Pudding! Unlike most rice pudding recipes, it calls for short grain brown rice, which is one of the few varieties we grew when CEO Grant Lundberg was a kid. During the holiday season, Grant’s mom would bake a little charm inside the rice pudding, and whoever found it hidden in their dish would have good luck for the next year!
150
Minutes
6
Servings
1
cup
300
Calories
Ingredients
-
1⁄2cup
-
1cupswater
-
3cupsmilk, whole
-
3eggs, beaten
-
1⁄2cupsbrown sugar
-
1⁄2cupsraisins or cranberries, dried (or dates, chopped)
-
1⁄2tspnutmeg, freshly ground
-
1⁄2tspcinnamon, ground (optional)
-
1⁄2tspvanilla extract
-
1⁄4tspsea salt
-
Walnuts, chopped for garnish
-
Cinnamon stick, for garnish
-
Whipped cream, for garnish
Nutrition Facts
Nutrition Facts
Serving Size: 1 cup
Serves: 6
Amount Per Serving | ||
---|---|---|
Calories: | 300 | |
% Daily Value* | ||
Total Fat: 8g | 10% | |
Saturated Fat: 2.5g | ||
Trans Fat: 0g | ||
Cholesterol: 95mg | 32% | |
Sodium: 210mg | 9% | |
Total Carbohydrate: 48g | 17% | |
Dietary Fiber: 2g | 7% | |
Sugars: 33g | 66% | |
Protein: 10g | 20% |
Instructions
- Add Lundberg Organic Short Grain Brown Rice and water to a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 45-50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside to cool. Set oven to 350 degrees.
- Beat eggs and sugar until smooth. Add milk, sea salt, and vanilla extract. Add rice and raisins.
- Pour into greased shallow baking dish. Sprinkle with nutmeg and/or cinnamon.
- Set in pan of hot water and bake at 350 degrees for 90 minutes or until custard is set.
- After baking for approximately 30 minutes, gently stir custard to suspend rice.
- Serve warm or cold with milk or whipped cream, cinnamon stick, and chopped walnuts.
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