Rice Pudding Recipe - Allrecipes.com
Rice Pudding Recipe

Rice Pudding

Recipe by  

"This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Just a note to those of you who had a problem with this recipe, bear in mid all recipes need adjustment depending on your oven, altitude above sea level, your individual taste, etc. I am sure with a little tweeking, this rice pudding would turn out 100% all the time.

 
Most Helpful Critical Review
Dec 31, 2003

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom line...DON'T WASTE YOUR GROCERIES ON THIS ONE!!!

 
Nov 10, 2003

Although I didn't make this recipe I would like to offer my comments to those who found it didn't set up. I have a similar recipe and I believe the biggest problem is the baking time. Try baking it for 1 hour or more. A knife inserted in the center should come out clean. Then you will know it is done. Also, with Rice Puddings, they will come out better with whole milk

 
Jan 31, 2007

Ok, having tried others on this site with disasterous results, this one shows the most promise!! Use 2c milk, and 1 1/4 c of COOKED rice, all else as is in the recipe. Finally, no rice soup and a tasty dessert.

 
Sep 25, 2007

This is a great use for leftover rice from chinease take out since this recipe calls for already cooked rice...many do not. I used a cinnamin spice blend (which I believe has nutmeg in it) and I used more than recipe called for (I LOVE cinnamin). I also added more rice since many reviewers stated it was too much like soup. Since I am about 1800 feet above sea level and have a 20+ year old wall oven, I usually have to adjust my baking times, so I baked this a full hour. I also used another reviewers hint and tested for "doneness" with a knife inserted in the middle. The recipe turned out yummy, and I will keep it on hand for future rice leftovers. I would be more apt to call it a rice pudding casserole...if you are thinking of pudding consistency, it isn't like that, and you will be disappointed. It seems to have more of a custard consistency when cooked completely through. If you are hesitant to try this based on other reviews, please keep in mind that every recipe, even recipes from world famous chefs, need to be adjusted for personal taste. Would I give him a bad review simply because his dish was too spicy, no way! I overlook poor ratings that are based on personal preference (such as "too bland, too sweet, too spicy, too moist, too dry".

 
Oct 17, 2005

After reading the reviews that said this recipe is too soupy I adjusted the milk. Instead of using a quart of milk, I used 1 (12 oz.) can of evaporated milk and 1/2 cup of 2% milk. The pudding came out thick and creamy. I do disagree with those who say it is too sweet...I think it would taste better with a little bit more sugar, but I have a HUGE sweet tooth!

 
Feb 13, 2005

I used long grain brown and wild rice, spenda in place of sugar and skim milk changing the measurements to 2 C milk, 1 1/4 C rice, 1/2 C splenda. This is a delicious recipe! I baked mine for 40 minutes at 350 turning out beautifully set and I ate it guilt-free!

 
Feb 07, 2008

Rice soup. Good flavor though. I like my rice pudding more dence so at 30 min. I added a packet of instant vanilla pudding and cooked for anouther 30 or so min. Word of advise just check on it every 20 min or so and do the knife test... if it comes out clean get the spoon and a bowl and take some to the kids. Oh I also used soy milk instead of the cow milk and wild rice so it had more color and flavor to it. Yum

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 192 mg
  • 8%

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

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