Rice Pudding I Recipe - Allrecipes.com
Rice Pudding I Recipe
  • READY IN 1 hr

Rice Pudding I

Recipe by  

"My mother made rice pudding when I was a child. Now I make it, and my children love it. I usually make rice pudding from leftover rice after a meal. Just be sure that your rice floats in the milk, and the mixture is soupy. Rice absorbs very well. It will cook to be golden and crusty on top. Raisins are optional."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • COOK

    1 hr

    1 hr


  1. In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
  4. Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

The only problem I found with this recipe is the amount of cooked rice. I have found that 1 and 1/2 cups does the job nicely. I have searched for months for a recipe that came close to a rice pudding recipe that I lost. This one fills the bill quite nicely. Great recipe. Sue

Most Helpful Critical Review
Jan 18, 2011

I had cooked rice in the fridge, so I skipped step one. After reading the other reviews, I started with all cool ingredients. I thought this would avoid the "scrambled eggs" in the pudding. I followed the recipe exactly but halved it and baked in an 8X8 dish. The resulting dessert took 90 minutes to bake, and I wouldn't really call it pudding. I wouldn't call it custard either. I stirred this several times while it was baking (also thinking this would cut down on scrambled eggs). When I finally did remove it from the oven, it was covered with a layer of grease. I had to blot this with a paper towel. After sitting, the mixture did firm up a bit. The rice took on a brown tint from the raisins, and it was full of little bits of - yup - scrambled egg. This was extremely sweet, so I would recommend cutting the sugar by half. I think I will go back to stove-top rice pudding. I don't know that it's just this recipe - I think I just prefer the creamy texture of stove-top. Thanks for the recipe.


42 Ratings

Nov 05, 2003

i have tried a few of the other rice pudding recipes and they all turned out quite nicely. maybe i did something wrong as i halfed the recipe but the egg separated and curdled and it was far too sweet. it also turned out an awful brownish colour. this is the only recipe that i have tried without success on this entire site.

Oct 26, 2005

I had to check back to the recipe to see if I made a mistake because it seemed so soupy. I didn't understand, I didn't think I added enough rice and maybe that would make it better. I thought it was very sweet to, but I think the kids liked it better because of that. It was much better cold and much creamer. Really the tast wasn't bad and it was low in fat. OK I made this again and it turned out GREAT it was creamy and wonderful I think what happened is that I added like almost twice the rice it was so good I changed my rateing.

Oct 09, 2003


Oct 09, 2003

My husband said this was the best rice pudding he had had since his grandma's. Even the kids liked it.

Feb 11, 2008

Oh I feel like I just got a great big hug. Yummy, Yum, Yum, Yummy. I used soy milk instead of cows cuz my son is allergic to the protien. It also took about 2 hour to cook. Still killer recipe. My kids will love it.

Oct 09, 2003

This SHOULD HAVE been a good recipe but something went wrong! The eggs separated and the pudding was much to soupy. Maybe just 4 cups of milk or increase the amount of rice since the pudding was pretty sweet.


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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