Rice Pudding III

Rice Pudding III

16
PAMELASCHULZ 0

"Add raisins before baking, if you like."
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Ingredients

1 h 15 m servings 381 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 311 mg
  • 12%

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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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
  3. In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
  4. Bake in preheated oven 45 minutes, until set.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 i...

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...

This recipe is excellent, smooth, and creamy. Recieved many compliments.

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...

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 i...

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 p...

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: http://allrecipes.com/HowTo/How-to-Make-Rice-Pudding/Detail.aspx : I've always been one to gloss over negative reviews, consi...

icooked it about a 1/2 hour longer. so it was alittle brown. it was excellent.

This turned out really quite good. Here are the changes I made( just because I pretty much change every recipe- even the 1st time I make it.)1st I used a mix of whole milk(1 cup), cream (2 cups)...