Mama Reed’s Southern Style Rice Pudding
Always set your table like the President is coming to dinner”. That was Mama Reed’s philosophy. Kind and generous mother of ten and my great grandmother, I’ve only known her through family stories.
My mother used to live next door to her as a child. She and her sister would find out what their mother was having for dinner and then what Mama Reed was making and choose which house they wanted to eat at! Mama said they chose Mama Reed’s house quite often. True to her own words, at each and every meal her humble table was set to the nines with all of her depression glass dinnerware, strategically placed worn silverware, and pressed glass tea glasses which had been purchased with peanut butter in them. They may not have had much, but they were proud and willing to share what they did have.
Mama told me a story about the Jewel Tea man coming one evening, right around supper time. Of course, Mama Reed invited him to eat but he had already eaten so she asked if he’d like a glass of tea. When he said he would, she realized that with a table full of guests already, she had poured out all of the tea and there was none left. Without a thought, she seated him in the living room and walked through the dining room towards the kitchen, grabbing up her untouched glass of tea on her way. In the kitchen, she took an empty glass and put a few ice cubes in it so it would sound as if she were making a new glass. She then appeared with her glass, giving it to him, and later poured glass of water for herself. That’s southern hospitality.
Of course, Mama Reed was an amazing cook. This is her special recipe for rice pudding. Like the other matriarchs in my family, she was adept at making do with what ingredients were on hand and affordable, which made rice a regular ingredient for her cooking (even now, we all love a bowl of hot rice served with butter and sugar for breakfast). Most rice puddings are cooked in a pot on top of the stove, but our family has always baked rice pudding. When baked, it develops a wonderful custard and transforms into a rich and comforting dessert. This pudding would be served at dinner for dessert and any leftovers could be re-served for breakfast. True comfort food. I’m sure Mama Reed would be proud to know we’re still loving it today.
You’ll need: rice, eggs, milk, sugar, salt, raisins, cinnamon, and vanilla.
Actual recipe is at the bottom of this page.
Bake at 300 degrees for 90 minutes.
After the first thirty minutes of baking, stir from the bottom.
Ingredients
- 4 eggs, beaten
- 3 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 cups cooked rice
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Beat eggs. Stir in sugar. Add other ingredients. Stir.
- Spray oven proof casserole dish with Pam. Pour mixture into dish.
- Set dish in pan of hot water and bake at 300 degrees for 90 minutes.
- After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.
As promised in a previous post, these are photographs of the view of the Tennessee River from my mother’s back porch.
There used to be a tree on that island. There have been several trees planted on that island recently, actually. Another one fell victim to the beavers this morning. 
There is a crane off to the left on the island, Mama said to tell y’all his name is “Leroy” and he lives there.
Posted by Christy Jordan
on Aug 5 2008. Filed under Breakfast, Dessert, Southern Classics.
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Thats such a nice story Christy and a pretty view. Your right I cook mine on the stove and dont add raisins what a nice addition. Most people dont like rice pudding I just look at them and say your crazy right!!!
I LOVE the stories you tell to go with your recipes! Mama Reed sounds like a wonderful person. I also love rice pudding, so I will definitely give this one a try!
Hi there! My kids would love this rice pudding, I have been looking for a great recipe but so far I have not found one. I will give it a whirl!
Tina (Mommy’s Kitchen)- I had Rice pudding for a bedtime snack, morning breakfast, and lunch today!! Thank you for reading about my Mama Reed. Even though I never knew her, I’m still pretty proud
. What would my blog be without you, Tina? Honestly!
Stephanie: Thank you so much! You know, I sometimes wince a bit as I post, hoping y’all don’t think I was too long winded with my story telling!
I think all women love rice pudding. Have any of you ever known a woman who didn’t love it in some form? I’m curious. Oh lord, I gotta go make me some more now…
Noble Pig!
I am trying not to gush that you came to my blog…oh heck…GUSH!!!
Wow, thank you!!!
I appreciate you reading and taking the time to comment!
If you do make it, let me know how it turns out!
I bet my kids would love this rice pudding. Thanks.
LOVE the view from the porch! Makes me nostalgic for living on the lake near Knoxville!
Dee: Isn’t Knoxville the greatest little town? I just love going there!
I’m gonna go eat more rice pudding now! I use Splenda in mine so there is no guilt!
Christy
P.S. I just love comments!
I grew up on the Tennessee River and still go back frequently, I find solace in the peaceful little town and the water!
Christy,
))
Just wanted to let you know that I made Mama Reed’s Rice Pudding today and OMG it is WONDERFUL! I’m packin’ myself a little goody bowl of this to take with me to work tomorrow. Thank you so much for posting these recipes and the stories to go along with them. The stories make the recipes so very special.
PamandMikeD
~in dee by gawd Southern Maryland
Lisa – it is lovely, isn’t it? Living so near, we tend to take it for granted and don’t often sit and listen to the water like we should. I’ll try to do that next time I am at my mother’s now. Thank you for the reminder!
Pam – thank you for letting me know! I am SO THRILLED you liked her recipe and know Mama Reed is smiling down on us now.
I need to make me some soon….
Southern Maryland, reckon what y’all’s accent sounds like? ~hugs~
Thanks for reading and especially for commenting!!!
Christy
When I told my in laws I never ate rice growing up but with milk or sugar after dinner they thought I was crazy, even thought it was gross. YUM, thats what rice is for in the South, right?
PS, I am from a small town in between knoxville and chattanooga in TN, doubt yall ever heard of it though.
I’m from Palmyra talk about small !! lol I love your page!
Christy, I love your site and all the wonderful down home recipes– the storie all take me back down memory lane and to my own childhood which goes back alot futher than yours…I’m much older than you and the stories remine me so much of my grandma and my owm mama– their quote was ” waste not want not” and in our poor home front– we didn’t have any thing to waste, everything was put to use.. Cooking along with you puts me back in the kitchen with grandma and mama– I can still smell all the goodies from the kitchen!!!! Thanks for a wonderful site and for all the memories you bring back to this old lady.. You are a real doll for keeping alive your family memories… Love ya, Nana Dot
Thank you so much, I’m just tickled to have you hear and even more that I get to call you Nana!!!!!!
Isn’t it amazing how incredibly rich we all were? Thank goodness we didn’t have money to distract us from what real wealth was.
Gratefully,
Christy
What a sweet story! I have always been a huge fan of rice pudding, and can’t wait to make it! I’m from the South, in NW Ga., so I can relate to your recipes. Haven’t seen one yet that didn’t sound delish!
[...] Southern Style Rice Pudding [...]
Love the pictures of your Mom’s fantastic view of the river. Your stories take me back to times spent with grandmother and mother very heartwarming.
OH my goodness! When I read ‘the jewel tea man came’ I flashed back to when our own man used to come and my mom always bought his banana bread mix. It was to die for!! My mom bought so much of it, there was a joke in the family that my little brother was the son of the ‘jewel tea man’. hahaha. (of course he looks like a carbon copy of my dad – and oh my, my mom was DEFINITELY not ‘that’ kind of woman – for shame). Keep those stories coming girl, I need more reminiscing. Now..I’m off to the kitchen to make this deeeelicious sounding rice pudding.
Oh, thank-you, Christie, for another wonderful recipe. I LOVE Rice Pudding but I’ve never had it baked. I can’t wait to try it. Have you ever made it with brown rice? I was just telling my hubby this morning how I love to read your blogs because you write just like you’re talking to “me”. Then I read your post and, sure enough, you’re talking to “me”. LOL What a precious woman, Mama Reed. I, too, love the pictures from your Mother’s back porch … such a serene view. Hello to “Leroy”. Thanx, again, for sharing yourself and family with us!!! Sending you a big ole hug!!
As Always,
Selma (the lady in the Netherlands)
Hi Christie, I grew up on rice pudding. My mother would sometimes add cocoa to hers and make it into chocolate rice pudding. ( I prefer it without the cocoa.) We would also have rice with butter and sugar with hot biscuits for breakfast. We were very poor and we appreciated whatever was put In front of us. I love all of your blogs and recipes. God bless you in all that you do. Glenda from NC
Hi Christie,
I have always made baked rice pudding as did my Momma and Grandmama! I didn’t know there was any other way! LOL! But I am diabetic now, so I am interested in how much Splenda you added so that I may substitute it! I am SOOOO hungrey for this rice pudding! Like you, we had it now only for after dinner, but (if there was any left) for breakfast too! YUM!
Christie, I just love your reminicing about your family! My parents, grandparents etc are all gone now and your tales just bring back sooooo many memories. You just keep going girl! We love to hear your tales. And of course, your Southern Recipes too!
Janet
Being a insulin dependent diabetic is really hard for someone like me who loves to bake. Wanting something sweet today, I had printed and set this recipe aside until I picked up some milk as I dont drink milk. Well, I made it as directed except added extra cinnamon and extra raisin, cause I like um, and this is one awesome dish. I ate it straight out of the oven, a blowing and a eating… it was hot but I got a good blower. LOL Thanks Christy for the awesome diabetic friendly recipe..Cant wait for your cookbook. BTW wanted to let you know I really enjoyed (a few weeks ago) Bill Gent taking on your job for the day…He did a great job.
[...] Mama Reed’s Southern Style Rice Pudding [...]
Christy,
Thanks so much for this recipe. My mom died when I was 6 yrs. old. She used to make rice pudding before she passed away and I loved it! I’m now grown with grandkids and ecstatic that you posted this recipe. I’ve not been able to find one that sounded similar to hers. I’m definitely going to make this…maybe tonight. Thanks so much!!!
BTW…I have your cookbook and then went back and bought a copy for my 3 daughters. I love the fact that you make your recipes so easy to follow and so do my daughters. I love down home recipes! Keep up what you are doing – we love it!!!!!
Fantastic! I have looked for a rice pudding recipe I can trust; now I have found it! I have ‘winged-it’ a couple of times, but been left with an end product lacking some taste or another, or one so dry it begs not to be consumed, but to be trashed. Lol!
Love, love, love the pictures. They would have to threaten me with bodily harm to get me to come in off the back porch, if I had a view like that!
I love your stories about your family, brings back very sweet memories of my GrandMothers too. It reminds me that one of my GrandMothers always set a beautiful table, she said use your beautiful things don’t save them for “Special ” times, for what is more special than your family everyday. I also grew up eating rice, butter ,sugar and a little milk for breakfast. But always fixed in a pan on the stove, My hubby won’t eat rice , but I love it fixed in any way possaible, so I’m going to try baking your rice pudding, it sounds really good. And what beautiful pics at your Mothers,
Made this rice pudding this week and it was soooo yummy. I posted a picture of it on my blog and have sent everyone over here to get your recipe! Thanks for sharing!
[...] Mama Reed’s Southern Style Rice Pudding [...]
my grandmother would make rice pudding for me. she didn’t bake it , it was cooked on the stove. She put in cinnamon,butter,egg, vanilla, and milk and cook it . I remember when she would then come and tell me to come to the table and that’s what I would find-I really miss those times -
Also, thanks (just like the others say)for helping us remember the past when times were easier(though we didn’t think so growing up at times)and would give for those times to come back-your stories make me go back and remember and love it.
ps. have tried several of your recipes and hubby loved them allespecially your crock pot beef roast and pork roast !
Love it!!! Wonderful with walnuts too! Love your cookbook and blog Christy!
[...] Southern Style Rice Pudding – not many steps for this traditional Southern favorite [...]
[...] Mama Reed’s Southern Style Rice Pudding Print This Recipe [...]
Christy~ I just ate a bowl of this rice pudding and it literally brought tears to my eyes! Finally, after almost 30 years of unsuccessfully trying to recreate my Nanny’s rice pudding I was eating it! My grandmother was a terrible cook with the exception of her rice pudding. I had watched her make it as a young girl so I had some idea of the “how” but was never quite able to get it right. She didn’t have it written down and by the time I had a real interest in trying to make it she was no longer able to tell me. When I read your recipe the other day I thought hmmm…this sounds like it might be similar to Nanny’s. Well, it wasn’t just similar it was right on. Our family is from New York, but I know that Nanny’s father was from Georgia. I’m guessing that’s where the recipe must have come from…maybe handed down. I’m just so glad I found your site and this recipe. I saw you on QVC and then looked up your site after the show! Thanks again. I will be making more of your recipes. ~Peggy
Oh Peggy! ~BIG HUGS~ Thank you so much for sharing this with me, it made my day.
I am so glad that I could share this recipe with you and that it brought back those wonderful memories.
And I am really thankful you found us, welcome to the family!!
Gratefully,
Christy
Christy,
I just love getting your emails – with all the crazy emails we get -yours are a breath of fresh air! I’m from the north but I grew up with rice with milk and sugar for supper. I still make it for my family. We cook the rice and put into individual bowls, heat up milk in the microwave, and put brown sugar on the rice (and sometimes a little butter), pour over the milk and stir and eat. It’s an inexpensive supper and great for those evening meals that are really running late. I’m gonna try the rice pudding too cause we love rice pudding. God bless!
I love all of your recipes and have been trying quite a few of them. I am from Canada and I don’t have any Southern roots. But these recipes are so similar to those made by my grandmothers, great aunts, older family friends and other older relatives. My Mom has a lot of these recipes written down and I have been trying to accumulate them and compile a book of sorts of stuff from the family and family favourites. I have been verifying what we have to what you post and they are almost right on. Rice pudding is one of my favourites and I make it on a regular basis, If I cook rice and there is some left over, I have it for breakfast with some milk and sugar. Everyone thinks I am a bit nutty, and perhaps they are right.. I must say that growing up we never went hungry but there wasn’t always quite enough and being the oldest I sometimes did without some of the items on the menu for supper. But as long as I had some potatoes or rice a few other things added to the rice would suffice.
I thrive on getting comments on my cooking. The other day I made cabbage rolls (there’s my rice) and shared some with my sister. Her compliment was that they taste just like Nana’s (our Mom) YUMMMMM. I was thrilled – Mom taught me well. I made the Corn Salad to take to a 50th Birthday Party tonight – I sampled already and oh it is delicious. So “this lady from up North” is sure enjoying these Southern Place recipes.
Thanks so much
Sorry I edited my own post – should have read that I am sure enjoying these recipes from Southern places on Southern Plate Front Porch
My brother thinks he has to dig deeper into the family tree to see if we have relatives from the “south”
Some of these recipes are word for word what has been passed down for generations
Thank you Christy
I hate to be the downer here, but I made this recipe, being very meticulous about the amounts, and it’s very runny and liquid after 90 minutes of baking. The other recipes I’ve found online are smaller in volume and recommend 90 minutes of baking at 325. Is there a typo in the oven temperature or time?