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Grandma's Rice Pudding Recipe
Grandma's Rice Pudding Recipe photo by Taste of Home

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


  • 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 serving (1 cup) equals 197 calories, 4 g fat (2 g saturated fat), 79 mg cholesterol, 52 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.


  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

Nutritional Facts

1 serving (1 cup) equals 197 calories, 4 g fat (2 g saturated fat), 79 mg cholesterol, 52 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.

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Reviewed Oct. 29, 2015

"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."

Reviewed Oct. 21, 2015

"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!"

Reviewed Jun. 29, 2015

"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."

Reviewed May. 23, 2015

"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."

Reviewed Jan. 31, 2015

"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!!"

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