Grandma's Rice Pudding Recipe
- 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 love this recipe as it is very close to how my mother made it when I was a kid growing up. And for those that don't like the nutmeg...it's not rice pudding unless it has nutmeg in it!! I also add a little cinnamon too as that is how my mom made it many decades ago. I'm not a big fan of raisins so I use cranraisins, which I love. I also use fat free half & half instead of milk and the custard is much richer tasting.
I make a similar baked rice pudding that my mother made. When I cook the rice, instead of two cups of water per cup of rice, I use three cups of water and cook it until the water is absorbed. Make the rice moister. I never used nutmeg, but instead added some cinnamon to taste (not a lot) into the mixture. Then when the rice mixture is poured into the baking dish, cover the top with the ground cinnamon and bake it. You get sort of a cinnamon crust on the top, and when you take it out of the oven, spread a light coating of butter to the top to give it a sheen and a rich taste. Normally don't add raisins, but when I'm in the mood I will.
Made this yesterday and worried about it, due to the 1 bad review BUT it came out GREAT ! The only thing I can think of for it not turning out, would be that the rice wasn't cooked right.
My kids and I loved this rice pudding, with its custard-like layer on the top. We added a 1/2 tsp vanilla and 1/2 tsp cinnamon, just our taste. We enjoyed warm or cold, with milk. So easy and a great way to use up leftover rice.