"Add raisins before baking, if you like." — PAMELASCHULZ
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uncooked long-grain white rice
1 1/4 cups
1 1/2 teaspoons
This recipe is excellent, smooth, and creamy. Recieved many compliments.
For me, this recipe was too eggy. It came out like a sloppy caramel custard with rice. Although my husband preferred this recipe to the others I tried, and it is by all means tasty, I won't do it again!
Before the 45 min. baking time was up I pulled it out, added cinnamon & stirred very well due to the layer of liquid that covered the top. After allowing it to bake for a while longer it really came out well. I suggest preparing the recipe but only bake about 1/3 of the mixture & refrigerate the rest until desired.
I have made this 3x's already! Like mom's but far less dry. Nice and custardy but still firm. Only thing I noticed was the cooking time is pretty far off. Ovens do vary but this took at least 1.5 hours until it wasn't jiggly anymore for me each time i made it. Not at all a big deal and worth every minute of cooking time!
Honestly I wonder if this recipe isn't misprinted. I halved this, then only used 3 eggs and 2 cups of milk. I used a 1 1/2 qt casserole dish and it took over 90 minutes to bake. The resulting pudding was still mostly egg with a little bit of rice thrown in. The rice was all at the bottom. I spooned some of that layer out, topped it with cinnamon and it tasted very good, but was still very eggy. This recipe needs major revisions to make it work.
sorry, this just didn't turn out for me. I should have listened to the reviews - the flavor was very eggy (and I only used 4 eggs!). It was like egg custard with rice.
I only wish I had found this article before attempting this recipe:
: I've always been one to gloss over negative reviews, considering how many others are very positive--thinking the former folks might have just gotten it wrong--but, not this time...the nays have it. There is something WRONG about this recipe. First, 7 is WAY too many eggs. Second, this rice "soup" requires at least a 3.5 qt dish. Third, a 300 degree oven will barely dry sliced bread, how can it cook a giant quiche (which is really what this is)? Fourth, 45 minutes is laughable. I had to leave it in there least an hour just to get enough thickness to stir it (so the spattering of rice wouldn't settle at the bottom). I threw it in for another 45 at 325 and it was still undercooked, separated, and inedible. Stove top seems the better way to go.
icooked it about a 1/2 hour longer. so it was alittle brown. it was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Pudding III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 381
** Calories from Fat: 119
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