Old Fashioned Rice Pudding Recipe - Allrecipes.com
Old Fashioned Rice Pudding Recipe
  • READY IN ABOUT hrs

Old Fashioned Rice Pudding

Recipe by  

"Cinnamon, nutmeg and vanilla make this classic rice pudding an instant family favorite."

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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Combine eggs, sugar and salt; mixing well. Gradually add milk, rice, raisins, vanilla, nutmeg, and cinnamon. Pour into buttered 1 1/2 -quart casserole. Set casserole in shallow pan; pour hot water in pan to about 1 inch deep. Bake at 325 degrees F. for 1 1/2 hours or until set. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2009

Yum. I used some golden raisins, and it all turned out tasty. (This uses Jasmati rice, which I've had before just as a side dish. It has a sort of silky texture, and makes the kitchen smell wonderful.)

 
Most Helpful Critical Review
Aug 31, 2009

This recipe did not turn out well for me. I followed the recipe with the exclusion of the Jasmati rice- I used long grain white rice as a substitute. The rice did not cook thoroughly, even though I baked for a total of 2 hours.

 

11 Ratings

May 21, 2009

Pretty good recipe and simple, though I would suggest backing off on the sugar, maybe to 1/3 cup or maybe even 1/4 cup, and lessen the raisins to 2/3 of a cup. Also added several good shakes of cinnamon instead of a pinch and a couple shakes of nutmeg, which added a nice flavor overall. Thank you for a nice recipe for a busy mom :).

 
Aug 24, 2009

This is a good recipe but usually in a traditional rice pudding you would first scald the milk in a saucepan, then slowly add (to ensure that it does not cook the egg while pouring) it to the other ingredients. Also, as other reviewers said, this is a little too sweet, so I recommend 1/4 to 1/3 cup sugar depending on how sweet you prefer your pudding.

 
Oct 21, 2009

my husband and I thoroughly enjoyed this recipe. We do like more cinnamon and that was the only change I made. It wasn't as "eggy" as some. Great!

 
Jun 15, 2009

OK. Too sweet, too many raisins (never thought I'd say that). I used leftover brown rice, baked for two hours before a butter knife inserted came out clean. I'll try a different recipe next time.

 
Jul 08, 2009

I would like to rate this higher, but it was too darn sweet. I made some for my partner, (HE LOVED IT)heck he'll eat anything. My suggestion is to use less sugar then it would be perfect. With any good rice pudding recipe, I've been tickering with different ways in presenting the pudding. I sliced fresh strawberries on top of the pudding and for ultra indulgence fresh whipping cream or a dollop of ice cream. Thanks for posting your recipe, you and your family must have a heck of a sweet tooth! ;)

 
Oct 16, 2012

Excellent. Everyone thought I bought it from the local Greek Restaurant but I finally told them the truth

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 76.7 g
  • 25%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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