Classic dessert: 9 vintage recipes for rice pudding (1966)

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9 vintage recipes for classic rice pudding (1966)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

How do you feel about rice pudding?

It’s not exactly a controversial subject, but people are usually “for it” or “against it.” If you’re a rice pudding fan, you’ll love these recipes for the time-honored dessert. If you’re not a rice pudding lover, then one of these puddings may convert you.

9 vintage recipes for rice pudding (1966)

1. Chocolate-pecan rice pudding

Let’s begin with a new version: chocolate-pecan rice pudding.

While rice pudding has been a standby in many homes since grandmother’s day, this recipe is far easier than the one grandmother used to make. You use a modern convenience food, packaged, vanilla pudding mix, to shorten the preparation time. The pudding cooks in much less time than the old-fashioned recipe, which might have taken as long as three hours. The rice is cooked separately, then mixed with the pudding and milk, and heated on top of the range. It is then poured into a pan and cooled.

The special touch that sets this recipe apart from the usual rice puddings is the addition of a chocolate layer. Rich and fudgy, it’s easy to make because it’s just the semi-sweet chocolate pieces melted with a little milk. This frosting type layer spreads smoothly over the top of the pudding. Top it with chopped pecans and let it chill.

The brown sugar flavor in the pudding and the chocolate in the frosting make this rice pudding more than just a family dessert.

At serving time, cut in squares and garnish with a dollop of whipped cream. This easy chocolate-pecan rice pudding is sure to become a family favorite.


1 cup uncooked regular rice
1 package (3-1/4 ounce) vanilla pudding and pie filling
1/4 cup firmly packed light brown sugar
2-1/2 cups milk
1-1/2 teaspoons vanilla
1/2 cup semi-sweet chocolate pieces
3 tablespoons milk
1/3 cup chopped pecans
Sweetened whipped cream


Cook rice according to package directions. In a two-quart saucepan, combine pudding and sugar. Stir in 24 cups milk until blended. Add hot cooked rice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Blend in vanilla. Pour pudding into a buttered 8-inch square pan and cool. In a small saucepan, heat together chocolate and 3 tablespoons milk over low heat, stirring constantly, until thick and smooth. Spread chocolate over pudding and sprinkle chopped pecans over top. Chill thoroughly. Cut pudding into squares; serve topped with whipped cream. Makes 9 servings.

2. Rice and raisin pudding

Rice and raisins are natural partners, and while the following recipe takes over an hour to bake, it requires little attention during the baking. Use uncooked rice and not the instant kind. A meringue may be added if desired.


1/2 cup uncooked rice
2 cups milk
1/2 cup cream
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1/2 cup raisins


Put the rice, milk, cream and salt into a greased quart size casserole. Bake in the oven at 325 degrees F for 45 minutes. Stir occasionally. Add the sugar, vanilla and raisins and return to the oven for 35 minutes, or until the milk has cooked into the rice. Stir occasionally. If desired, the pudding may be topped with a meringue. To make the meringue, beat 2 egg whites until they will stand in peaks. Add 4 tablespoons sugar gradually and beat until the egg whites are stiff. Spread on pudding. Bake until golden in a 350 oven. Makes six servings.

3. Tropical rice dessert

Raisins are not the only members of the fruit family which have an affinity for the snowy grains. Golden pineapple and May-fresh strawberries blend beautifully with rice.


1/2 cup whipping cream
1/4 cup sugar
2 cups cooked rice
1 small can crushed pineapple, drained
1/2 cup flake coconut
1 orange sliced thinly
6 maraschino cherries, cut in half
12 marshmallows, quartered


Whip cream and add sugar. Add other ingredients and mix Ughtly. Let stand in the refrigerator tor 4 hours before serving. Makes six servings.

4. Tiger parfaits

Rice layer:

1 tablespoon gelatin
3/4 cup milk
1 cup hot cooked rice
1/2 cup sugar
1/2 teaspoon salt
1/2 cup whipping cream

Soak gelatin in milk until dissolved, then add hot, cooked rice. Add sugar and salt and let cool. When cold, fold in the cream which has been whipped stiff.

Strawberry layer:

1 package frozen strawberries, thawed and drained OR
2-1/2 cups sweetened fresh strawberries, drained

To assemble parfait, layer the rice and strawberry mixtures in parfait glasses. Serve topped with sweetened whipped cream. This recipe makes four to five parfaits.

5. Old-fashioned rice pudding

And for those of you who demand the slow-cooking, old-fashioned rice pudding, here is the recipe favored by Mrs J William Fullbright, the wife of the United States Senator from Arkansas.


1/3 cup rice
1/3 cup sugar
4 cups milk
2 tablespoons seedless raisins
1 tablespoon vanilla


Combine rice, sugar, milk and raisins in a 14-quart casserole and mix well. Sprinkle with nutmeg and bake in a preheated 275 degree Fahrenheit oven for 2 hours and 30 minutes. Stir with a wooden spoon three times during the first hour and add vanilla with the last stir. Remove from the oven when done and let cool for several hours before serving. Mixture will thicken and be creamy. Makes six servings.

9 vintage recipes for rice pudding (1966)

Updated rice pudding recipes for the family

Rice puddings have been family favorites for years, but no two families will agree on how they are made. Creamy rice pudding of yesteryear combines rice, milk and raisins, and is baked slowly for at least two hours.

The only sweetness of the old pudding was provided by the raisins. Family members with a sweet tooth sprinkled sugar over the individual serving of warm or chilled pudding.

This same type of pud-ing-with sugar added has become a specialty of many eateries. Others feature rice custard, the baked egg and milk mixture with rice and raisins. The custard is a fine way to use a small amount of cooked rice without the stigma of a leftover dish.

The short-of-time cook can still enjoy the flavor of rice pudding by using instant rice in either a top-of-the range combo or one that just stands while other chores are finished.

6. Creamy rice pudding recipe


1/3 cup rice
4 cups milk
1/2 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup raisins


Mix rice, milk, sugar, salt and vanilla in a greased 1-1/2 quart casserole. Bake at 300F for one hour, stirring occasionally to prevent rice from settling to bottom and a brown crust from forming on top. Stir in raisins, mixing thoroughly. Bake 2 hours longer, stirring occasionally, or until rice is tender. Do not stir during last 30 minutes of baking. Cool. Makes 6 servings.

7. Rice custard pudding recipe


3 eggs
1/2 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
3 cups milk
3/4 cup cooked rice
1/2 cup raisins
Cinnamon or nutmeg


Beat eggs slightly with sugar, vanilla and salt. Stir in milk, rice and raisins and pour into greased 2-quart casserole dish. Sprinkle with cinnamon or nutmeg. Set casserole in pan of hot water and bake at 350 F for 1 hour and 15 minutes, or until custard is set. Makes 4 to 6 servings.

8. Butterscotch rice pudding recipe


2/3 cup instant rice
1/4 tsp. salt
1 3-5/8 ounce package butterscotch pudding mix
4 cups milk
1/3 cup sugar
1 egg, beaten
1/4 tsp. vanilla


Combine rice, salt, pudding mix, milk, sugar and egg in a saucepan. Cook, stirring, over medium heat until mixture comes to a full boil, about 8 to 10 minutes. Remove from heat and cool 5 minutes, stirring once or twice. Stir in vanilla and pour into serving bowl. Makes 8 to 10 servings.

9. Lemon rice dessert


1 1/3 cups instant rice
1 1/3 cups lemonade
1/4 tsp. salt
1/2 cup diced banana
1/2 cup diced apple
Custard or whipped cream


Mix rice, lemonade, salt, banana and apples in a bowl. Cover and let stand 1 hour, or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with custard sauce or sweetened whipped cream. Makes 4 to 6 servings.

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