Rice Pudding II Recipe - Allrecipes.com
  • READY IN 50 mins

Rice Pudding II

Recipe by  

"There are many varieties of this. Great to make with leftover rice. Hope you like it!"

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Ingredients Edit and Save

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

    5 mins
  • COOK

    45 mins

    50 mins


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl combine the cooked rice, sugar, eggs and salt. Mix well. Stir in flour, raisins and vanilla. Stir in milk. Pour into 9x13 inch baking dish.
  4. Bake in preheated oven 25 to 30 minutes, until lightly set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

Since the majority of people were baking this 1-1/2 hours, I did the same. I also added for flavor 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cinamon to make it taste so much better. These ingredients were used in other recipes so I just added it to this one.

Most Helpful Critical Review
Oct 09, 2003

Rice Pudding is usually easy to make. We left out the raisins, but it was just too sweet.


26 Ratings

Apr 09, 2014

This is the recipe I use when I make rice pudding. It is easy and tastes good.

Oct 09, 2003

The recipe is wonderful, but I had to cook it at 350 degrees for about 1 2/2 hours to get it soft-set and custard-like. Baked according to directions it was really really soupy.

Oct 04, 2007

Excellent recipe. You can change the 2 cups sugar to 1/2 or 1 and so its not so soupy, cook in a bigger baking dish. Other then that its very very good.Thanx

Oct 09, 2003

My grandma used to make rice pudding all the time, and this recipe tastes just like hers did. It was great, although the baking time takes longer than 30 minutes. About an hour and 1/2 was how long I cooked it. I used this recipe with left over rice, and it was perfect. The kids had never had rice pudding before. They loved it.

Oct 09, 2003

Wonderful recipe. I omitted the raisins. I baked it for about an hour and a half to get it to have the right texture.

Mar 25, 2005

this was a VERY VERY sweet rice pudding, I wouldn't try it again


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 47 mg
  • 2%

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

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