Rice Pudding I

Rice Pudding I

34

"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

1 h servings 265 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 88 mg
  • 4%

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.

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Directions

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  • Ready In

  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.

Reviews

34
  1. 42 Ratings

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Most helpful positive review

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 ri...

Most helpful critical review

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 fo...

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 ri...

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 to...

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 ...

YUM YUM YUM!!!

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 fo...

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

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...

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...

this recipe was either not yielded right because everything separated and the instructions arent precise enough something went wrong im usually good with recipes this one wasnt right