Old-Fashioned Rice Pudding I

Old-Fashioned Rice Pudding I

102

"This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top."
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Ingredients

2 h 45 m servings 294 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 105 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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  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  2. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Reviews

102
  1. 121 Ratings

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Most helpful positive review

This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 ...

Most helpful critical review

This recipe was delightfully easy and came out of the oven looking like heaven, BUT it was horible!!My boyfriend and I couldn't even take a second bite.I will definately be looking for a new rec...

This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 ...

I used brown sugar rather than white, used 3 eggs rather than 2, and I used canned milk (2 cans) and also two half-pints (8 oz each) of whipping cream, increasing rice by about 1/4 cup. I used ...

My husband and I made this to serve as dessert after Christmas dinner. It was DELICIOUS!!! We read the reviews and incorporated a couple of suggestions. First, we added 1/3 cup of "Half and ...

Great Recipe! I just made it and it came out really good. I only had 1% milk, next time I'll use whole milk. But the taste is great~ I used cinnamon instead of nutmeg and left out the raisin...

this was good and easy. Instead of raisins, I added orange-essence dried cranberries and it was a wonderful taste. I used nonfat milk. However, I'm not sure if I did something wrong - I stirr...

This recipe was delightfully easy and came out of the oven looking like heaven, BUT it was horible!!My boyfriend and I couldn't even take a second bite.I will definately be looking for a new rec...

This is a great and easy recipe. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It makes it so rich and good. Definately the best rice pudding recipe I've found...

I've never made rice pudding & this was the first recipe I chose to try. I'm glad I did! The first time I made it, it came out just a bit dry but it was gone as soon as it cooled off. The 2nd...

For my 50th birthday I made this rice pudding for my dessert. I was skeptical that when I put it in the oven whether it would thicken or not but approximately 2 hours later I took it out of the ...