Rice Pudding

Rice Pudding

96

"This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 212 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Reviews

96
  1. 111 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Ju...

Most helpful critical review

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom...

As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Ju...

Ok, having tried others on this site with disasterous results, this one shows the most promise!! Use 2c milk, and 1 1/4 c of COOKED rice, all else as is in the recipe. Finally, no rice soup and...

This is a great use for leftover rice from chinease take out since this recipe calls for already cooked rice...many do not. I used a cinnamin spice blend (which I believe has nutmeg in it) and...

After reading the reviews that said this recipe is too soupy I adjusted the milk. Instead of using a quart of milk, I used 1 (12 oz.) can of evaporated milk and 1/2 cup of 2% milk. The pudding...

I used long grain brown and wild rice, spenda in place of sugar and skim milk changing the measurements to 2 C milk, 1 1/4 C rice, 1/2 C splenda. This is a delicious recipe! I baked mine for 4...

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom...

Rice soup. Good flavor though. I like my rice pudding more dence so at 30 min. I added a packet of instant vanilla pudding and cooked for anouther 30 or so min. Word of advise just check on i...

I should have read more reviews before making this.....I think the recipe was written incorrectly. The rice should NOT be cooked. It MIGHT have set up with uncooked rice, but even though I ad...

This is one time "Mom" needs a new cookbook. As everyone else has said...this is rice soup. I followed the recipe and there is WAY too much milk in here. I added cinnamon to the mix and cooke...