- 1-1/2 cups cooked rice
- 1/4 cup raisins
- 2 eggs
- 1-1/2 cups milk
- 1/2 cup sugar
- 1/2 teaspoon ground nutmeg
- Additional milk, optional
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
- Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers. Yield: 4-6 servings.
Reviews for Grandma's Rice Pudding
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"Many thanks for this recipe. i love the simplicity of it - no standing the casserole in a pan of water, and using leftover rice - both right down my alley. Also, it is just exactly like my grandma used to make. She raised me - I am 79 years old - and she taught me many simple, quick, and cheap things she learned from her mom and grandma long before the depression! Thanks again."
"This took me back to the rice pudding my mom made - not dry at all unless you don't follow the instructions. I used less sugar though - still a bit too sweet for me. Pure comfort food and memories of mom."
"I doubled this recipe as I am often cooking for a crowd especially desserts. I have made rice pudding in the past that is delicious and custardy but also takes a long time of stirring over the stove! This shortens and simplifies the process and is very yummy!! It is creamy and sweet and just like puddings that take much longer to prepare! The raisins stayed in the mix and the pudding was just the right texture. I sprinkled cinnamon-sugar mix on the top for the last 5 minutes and did not use nutmeg. Just a personal choice. With whipped cream on top.....fabulous!! Try it!!"
"Dryness: my Grandma put the casserole dish in a baking pan of water. She also added some cinnamon. Fabulous. Oh, if you want more puddinglike, creamy add some more eggs and some milk, little extra vanilla. Little more cooking time, but it is custardly."
"Disappointed. It was too dry, not creamy at all. It was like eating a bowl of rice."