Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

"Cinnamon, nutmeg and vanilla make this classic rice pudding an instant family favorite."
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Ingredients

1 h 40 m servings 362 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Combine eggs, sugar and salt; mixing well. Gradually add milk, rice, raisins, vanilla, nutmeg, and cinnamon. Pour into buttered 1 1/2 -quart casserole. Set casserole in shallow pan; pour hot water in pan to about 1 inch deep. Bake at 325 degrees F. for 1 1/2 hours or until set. Serve warm or at room temperature.

Reviews

8
  1. 12 Ratings

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Most helpful positive review

Yum. I used some golden raisins, and it all turned out tasty. (This uses Jasmati rice, which I've had before just as a side dish. It has a sort of silky texture, and makes the kitchen smell wond...

Most helpful critical review

This recipe did not turn out well for me. I followed the recipe with the exclusion of the Jasmati rice- I used long grain white rice as a substitute. The rice did not cook thoroughly, even thoug...

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Yum. I used some golden raisins, and it all turned out tasty. (This uses Jasmati rice, which I've had before just as a side dish. It has a sort of silky texture, and makes the kitchen smell wond...

Pretty good recipe and simple, though I would suggest backing off on the sugar, maybe to 1/3 cup or maybe even 1/4 cup, and lessen the raisins to 2/3 of a cup. Also added several good shakes of ...

This is a good recipe but usually in a traditional rice pudding you would first scald the milk in a saucepan, then slowly add (to ensure that it does not cook the egg while pouring) it to the ot...

my husband and I thoroughly enjoyed this recipe. We do like more cinnamon and that was the only change I made. It wasn't as "eggy" as some. Great!

This recipe did not turn out well for me. I followed the recipe with the exclusion of the Jasmati rice- I used long grain white rice as a substitute. The rice did not cook thoroughly, even thoug...

OK. Too sweet, too many raisins (never thought I'd say that). I used leftover brown rice, baked for two hours before a butter knife inserted came out clean. I'll try a different recipe next time.

I would like to rate this higher, but it was too darn sweet. I made some for my partner, (HE LOVED IT)heck he'll eat anything. My suggestion is to use less sugar then it would be perfect. With...

Excellent. Everyone thought I bought it from the local Greek Restaurant but I finally told them the truth

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