Rice Pudding IV

Rice Pudding IV

sal

"This is an excellent traditional recipe in my family"
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Ingredients

1 h 30 m servings 205 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 69 mg
  • 3%

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

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. In a medium bowl, beat eggs. Beat in milk, brown sugar and maple syrup. Stir in raisins and 1 cup cooked rice. Pour into 1 quart baking dish.
  4. Bake in preheated oven 1 hour, or until set.

Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right s...

Most helpful critical review

The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.

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Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right s...

this is the first time i've ever made rice pudding. i made the following alterations: 2 cups thick whipping cream 1/2 cup 2%milk 1/4 cup maple syrup (real maple syrup NOT something like Aunt Ja...

The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.

We liked the taste of it. It was good. The thing that I would change is to put a dash of cinnamon on it after it has been cooked to add a little more flavour. Also I would add a little bit mor...

My pudding turned out horrible, I followed the recipe exactly and it curdled,i think this recipe needs a little more fine tuning

absolutly the best backed rice pudding ever.the maple syrop is what makes it work well.amust for the recipe box

I knew from the recipe directions that this would not produce a creamy rice pudding, but more custard-like. I didn't expect it to separate so much though or be so watery (except the other revie...

Tastes GREAT )with added vanilla & cinnamon) ... but really needs to be cooked at a lower temp, in a water bath, in order to be creamy. I'l be experimenting.

I used medium grain rice & 1% milk (which work great for stovetop rice pudding) - rice & raisins sunk to the bottom, milk/egg mixture curdled. Sweetness is fine. Something definitely missing to...

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