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I'm a huge rice pudding devotee, and I'm practically melting into my office chair as I read. This will be made tonight.

sounds yummy.
now if i can only find a recipe that resemples this coconut rice pudding i had at the mustard seed market in solon, ohio....

Taverna on Bedford Street in NYC has the VERY best pear rice pudding you'll ever have. Unreal

I ADORE rice pudding and have to try this out this weekend. I have tried a rice pudding recipe posted here before and if it's half as good as that one....

Made it last night and it's yummy, though much too rich for my taste. Boyfriend loved it. I might have to make it with a lower percentage cream next time.

I also made it last night and found it too rich. It also got much much thicker (harder?) than I wanted overnight in the fridge. I think maybe a combination of lower percentage cream or more milk might help.

But otherwise it was very good.

excuse my foreign-ness here, but what is half and half? cream, milk?

It's half whole milk, half cream - also known as single cream.

I agree about the richness - I love that about this recipe, but I would like to try it with whole milk and see what it's like. Also, I tend to cook it too long because it looks so soupy, but then when I take it out it firms up really hard.

thank you faith.

I wonder if you could sub brown rice for this? I have a ton of brown "texamati" rice and am trying to find uses for it.

Thank you, Faith, for making this for "the fam" last week. It was with the jasmine rice, and I loved the tiniest bit of lemony chewiness, along with the lovely creamy flavor.

i made this on saturday night for guests and it was well received. i tripled the recipe and used plain rice, and i did add the optional rum. delicious!

Hi there - I've got a question. I tried this recipe but used soy milk instead of the half and half. It didn't turn out at all - the jasmine rice didn't cook. At first I thought maybe it had something to do with the temperature of the oven (I want to confirm that it is 250 F, not 350 F) but maybe it was the soy milk? I don't know why that would be the case though - I thought you could pretty much substitute with soy milk in most recipes. I've only recently been using mainly soy milk in baking so I'm still learning what works and what doesn't.

Ooh, lovely. And I have a meyer lemon in my fridge.

Sounds AMAZING! Thank you!

Michelle and V, try it with vanilla soy milk instead of half and half.

Bumble, I have always used soy milk in my rice pudding instead of half and half or cream. But I have never cooked rice pudding in the oven either. I cook it in a pot on the stove without a lid. It usually takes about 30-45 minutes and you can always add more soy milk if it absorbs more. Also you don't have to use uncook rice. I often my rice pudding when I have rice left over from dinner before.

i bought this past weekend millet to make cereal for my 8 month son. SO I will try to make millet pudding - millet apparently is high in iron and they make millet pudding (who knew) so this recipe would be perfect for it. I try to stay away from white rice since it doesn't have a lot of nutritional value compared to brown rice, so millet is even better.

and for all rice pudding lovers in NYC - if you have not visited rice to riches - you MUST (Spring Street, btw mulberry and the other street over (forgot the name now)

ok. i have this in the oven now. beside one mishap- i shook the oven rack too hard and milk spilled onto the bottom of the oven- things to be going swimmingly.
ended up using whole milk and left over cream-which was maybe a tablespoon or 2

I am so jealous of people who can eat rice... just the scent of rice can make me swoon...

This is almost the rice pudding I used to make (back when I could eat rice) --

1 cup (raw) rice
8 cups whole milk
10 TB sugar
grated rind of 1 lemon
vanilla or vanilla bean

Cook first 4 ingredients in pot over the stove until thick and cream and rice is done, then stir in vanilla.

At Christmas, for a version of Danish Rice pudding, I would substitute water for some of the whole milk, and when cooked, stir in whipped cream and slivered almonds, and have raspberry coulis to serve.

Mmmm...

I'll try this baked version for the kids tomorrow -- less torture for me, since I won't be tempted to taste it as much as a stove-top version.

I just read this recipe in More Home Cooking last night. Good to know it is a keeper... I will try it soon.

I tried doubling this recipe, but the rice didn't cook. Still too crunchy even after extra time in the oven - any ideas why?

I ended up making this and had trouble with the rice too -- a little crunchy, a bit bland. Overall I found it easy, but underwhelming. Am I missing something?

Any reports back on the use of brown rice and/or millet? I have both and would rather not go out to buy white rice.

If you double the recipe, the time it takes to bake will probably go up. It also depends how deep of a dish you use. Basically this recipe is both reducing the milk and cooking the rice at the same time, so any changes mean some recalibration.