Baked Rice Pudding

Baked Rice Pudding

166
Emtmom 1

"This rice pudding is lovely served warm. It has the appeal of homemade comfort food."
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Ingredients

servings 155 cals
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Original recipe yields 11 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 145 mg
  • 6%

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. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Reviews

166
  1. 202 Ratings

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Most helpful positive review

People! I don't get the constant complaints about this pudding being too dry! IT IS A DIFFERENT STYLE OF RICE PUDDING - IT IS SUPPOSED TO BE FIRM ENOUGH TO CUT! Get it? If you want a vanilla-pu...

Most helpful critical review

Oh my, was this ever dry. I added an extra cup of milk, a little extra water when cooking the rice and still it was like eating a bowl of rice. I added a little extra sugar because I like it sw...

People! I don't get the constant complaints about this pudding being too dry! IT IS A DIFFERENT STYLE OF RICE PUDDING - IT IS SUPPOSED TO BE FIRM ENOUGH TO CUT! Get it? If you want a vanilla-pu...

Good basic recipe, but you need to: (1) BAKE it only for 30 minutes [instead of an hour] OR you MUST USE another cup of milk or half-in-half, because it baked up too dry. (2) I'd also put in 1...

I think the reason so many people are trying to change this recipe is that there are two styles of rice puuding. This is the dry, baked style, which is very different from the wet , creamy st...

After reading this recipe and reviews, I immediately determined this is much to much rice and not enough liquid, even if the rice has been pre-cooked. This would not produce a "creamy" pudding...

I decided to try this even after reading some of the bad reviews. This is a great recipe. I only changed it a little bit to make it taste like my great grandmothers who was born and raised in Mi...

I made two of these the first one was too dry if you baked it for the total of 1 hr. The second one came out perfect after stirring well and then just baking an additional 15 mins. I will be m...

THERE IS A BIG MISUNDERSTANDING ABOUT THIS RECIPE!! There are 2 styles of rice pudding... One style that is generally preferred by African Americans and quite a few southerners. It is a baked...

I make rice pudding for Christmas every year I will use this recipe as a bases snice I lost my recipe, what I do different is I will add the cinnamon and nutmeg. I also will add a little juice f...

To all of you who thought it wasn't creamy enough - it's a baked pudding. You're supposed to be able to cut it. If you want "creamy", look for rice pudding recipes cooked on the stove top. I ...