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Grandma's Rice Pudding Recipe
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Grandma's Rice Pudding Recipe

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My sisters and I always loved the rice pudding our grandma made. After Grandma passed away, I took it upon myself to try and find the secret to her pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share it here. —Margaret DeChant, Newberry, Michigan
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4-6 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, trace fiber), 5g protein

Directions

  1. Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
  2. 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.
Originally published as Grandma's Rice Pudding in Reminisce Extra April 1993, p49


Reviews for Grandma's Rice Pudding

AVERAGE RATING
(49)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (8)
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MY REVIEW
Msstrick40
Reviewed Jul. 26, 2016

"So happy I found this recipe. Just like my grandma use to make. I found a recipe some time ago but it turned out too runny--not the firm consistency hers use to be. Thx!!"

MY REVIEW
Zora2682
Reviewed Jun. 23, 2016

"Delicious and very easy, just what I was looking for!"

MY REVIEW
c00ked
Reviewed Apr. 26, 2016

"Just like my Grandmas Old fashioned my family loves it. I have cooked it quite a few times my sister keeps asking for it. I'm baking it now, for those complaining its not creamy the name does not suggest its creamy rather then rank it low why not look for creamy rice pudding? if that's what you are looking for smh"

MY REVIEW
Naniof6
Reviewed Apr. 21, 2016

"IN the oven right now. Used two cups rice & two cups milk & 1/2 tsp cinnamon. Will let you know how it turns out. ??"

MY REVIEW
Lsschutter@gmail.com
Reviewed Mar. 13, 2016

"Not good. The consistency was terrible. If I try again, I would double the custard portion."

MY REVIEW
Gisele3032
Reviewed Mar. 9, 2016

"Easy to make and very good"

MY REVIEW
Brucefan1
Reviewed Mar. 6, 2016

"Best rice pudding ever! Easy to make!"

MY REVIEW
jmallory
Reviewed Feb. 2, 2016

"This is the worst rice pudding I've ever tried. I followed the recipe exactly, and although the flavor is OK it wasn't creamy at all. It needs more milk or something. My husband took a bite and refused to eat any more. Not worth the loss of milk, eggs, or the time it took to make."

MY REVIEW
Dee1264
Reviewed Jan. 9, 2016

"I added a little cinnamon to it really good!"

MY REVIEW
kcddp
Reviewed Dec. 31, 2015

"Love this recipe! I tried several before this but this is the best and easiest. I use rice milk or almond milk as I have a milk allergy. I also use Splenda to sweeten to keep the calories and carbs lower.

A little bit of cinnamon also.
I double or triple the recipe so that I can have it for a few days as this is one food that is allergy free for me.
In a larger recipe the baking time is longer, maybe 1 hr. 15 minutes.
Done as you described when a knife comes out clean.
Thanks for sharing this recipe."

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