- 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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"I have never really had rice pudding. I made this without the raisins for my daughter who has celiac. It is a nice, filling gluten free dish. I made double so she can have it for breakfast. I think it would be good without the sugar if you add some sausage and make a savory rice dish. Also, you could substitute coconut and pecans for the raisins. I will try those."
"Just didn't like. Too thick - maybe I overcooked it but it seemed to take forever to set. The top browned but did not get a skin over it, like the one my mother used to make."
"I doubled the recipe. and soaked the raisins in spiced rum before adding them. I also switched the milk for canned coconut milk & added a bit of grated coconut. Hubby loved it!"
"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."