Hotel Rice Pudding


Hotel Rice Pudding

Hotel Rice Pudding
45 Min

Save room for dessert! Our Hotel Rice Pudding is one you won't want to pass up. Inspired from a popular recipe often used by hotel chefs for generations, this creamy comfort food just sticks to your ribs.

What You'll Need

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 pint sour cream
  • 1 cup raisins
  • 1/3 cup chopped maraschino cherries
  • 3 cups cooked long- or whole-grain rice (not instant)

What to Do

  1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
  2. In a large bowl, cream butter and sugar. With an electric mixer, beat in eggs one at a time. Add remaining ingredients and mix well.
  3. Pour into prepared dish and bake 45 to 50 minutes, or until center is set.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 383
  • Calories from Fat 179
  • Total Fat 20g 31 %
  • Saturated Fat 11g 56 %
  • Trans Fat 0.2g 0 %
  • Protein 6.7g 13 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 125mg 42 %
  • Sodium 246mg 10 %
  • Total Carbohydrates 47g 16 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 28g 0 %

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I am not very impressed with the lack of civility in the comments. Why would people feel the need to be so catty? Cannot a cook agree to disagree?

I agree! I see something different I give it a try!

great everything as great

I would never make rice pudding with sour cream. I cook the rice in whole milk, but you can use low fat or skim milk. Just not as yummy and creamy. Add eggs beaten with sugar, tempering the egg mixture so it doesn't curdle, add raisins, cinnamon and nutmeg. Sometimes we eat it wam with a little more milk or cream. What a treat!!!!

Arborio rice (fat short grain) is the best for rice pudding!

good grief, dearcat.My grandmother, mother and I made/make a chocolate rice pudding that has little in common with this recipe and your recipe and it is still a rice pudding. It is heavenly for chocolate lovers. My recipe is well over 100 years old but so are many other things that I cook.

That sounds so good. Can you post the recipe?

My Goodness, dearcat. 100 years ago cars had crank handle starters. They DON'T today but they are still cars. Things change. This is just a DIFFERENT recipe for rice pudding. If yours is sooo goood why don't you tell us what it is instead of how old it is and the fact that this one is NOT rice pudding?

I leave out the cherries and add nutmeg and raisins. Wonderbar!

it's already got raisins in it!

Baked Rice Pudding is soul food -surely from our Grams- the cherries should definitely be "optional" But this is classic, abd great!

This recipe is not rice pudding. I am 76 and have made rice pudding for more than 60 years. My mother nor I used sour cream. It is made with whole milk, canned milk, nutmeg, cinnamon, eggs, sugar, vanilla and raisins and, of course, with cooked rice. Also, sprinkle nutmeg on top prior to cooking. My recipe is more than 150 years old.

Ok I made the rice pudding today and only had and half c of sour cream and of course pint is c and I put in rasions and dried crainberrys also almost a full up of crushesd pineapple What I do is I mixed the sugar and butter then I put in dried fruit which I soaked then the eggs and still mix and put everthing in and mixed well I baked for min but needed more time for me about min more Then I took out and mixed it after done It was creamie but I think I liked the way my mother made it She used milk cause i never herd of sour cream To me It was ok but creamie So if anyone makes this please tell me how your turns out Oh well Like I said in my last post I like to experiment Oh well butRead More I will eat Have a great day all of you Oh PS I did put a little bit more rice in

Ok I know this is going sound crazy, but I love to experiment. I am going to put some crushed pineapple in also and add just a little bit more rice cause of the liguid, also I have some dried crandberries so mabey I'll use half raisons and half cranberrys. I am going to try today and let you all know how it comes out. I just love trying new things. When I read a recipe I always think what if you can put this or that in it and if it comes out bad Oh well I tried. Thank you for all the good recipes.

Ummmm it's soooo good!

Cooked Rice! Just as the recipe says. If people wold just read it before asking stupid questions!

I agree!

will add nutmeg, when i add 1tsp cinnamon i also add 1/2 tsp nutmeg, even in french toast

hmm, never tried rice pudding but will give it a shot :)

I'd like to know the cards etc. as I'm a dibetic and trying to watch all that stuff.

This basic recipe has rice, sugar, cherries in syrup (maraschino) and raisins. Probably, a diabetic should steer clear of this recipe.

3 cups of water and 1 1/2 cups of rice cooked gives you 3 cups of rice.take 3 cups of water and micro wave on high for 5 minutes add rice and micro wave additional 5 minutes. stir and microwave for12 minutes on 50%.stir with a fork and you have the rice you need.

3 cups of long grain rice before or after you cook it???

It says 3 cups cooked rice, so you cook your rice as you would for any purpose, then measure 3 cups of it for this recipe. Measure it after you cook it :)

after cooked

Adding a pinch of nutmeg is also wow!

I never had cherries & sour cream in rice pudding before. But I will try it.

I will have to leave out the cherries because my husband does not like cherries. But I think that won't hurt the taste.

To: claraandjimbo 0452735 The recipe calls for 3 cups of COOKED rice, so the moisture content is probably just fine. I will have to try this one. I regret that I didn't get my grandmother's rice pudding recipe, but this sounds similar as her's was a backed custard as well, and oh so yummy!


Similar to my mothers recipe, except she used milk instead of sour cream, and it made a custard on top of the rice pudding,also,no maraschino cherries

Wow do I remember your Mom's baked rice pudding.....if she's around my age 62, she probably got the recipe from the same Betty Crocker cookbook I spent using for many years...and yes, the custard formed/sat on yummy. In fact, think I may make that one after this one. I put raisins, cinnamon and nutmeg in that recipe. Thanks for the memory Ev!

Exactly. 100 years ago, they did not have "sour cream" as we know it. I am 76 and my recipe is more than 150 years old. if it is not custard, it is not real rice pudding.

try a cup of vanilla ice cream instead of sour cream. this is what your looking for.


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