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

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My sisters and I always loved the rice pudding recipe our grandma made. After Grandma passed away, I took it upon myself to try and find the secret to her rice 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 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g 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

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Msstrick40 User ID: 8901096 251866
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!!"

Zora2682 User ID: 8882865 249716
Reviewed Jun. 23, 2016

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

c00ked User ID: 8845262 247515
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"

Naniof6 User ID: 8840864 247334
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 User ID: 8803350 245362
Reviewed Mar. 13, 2016

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

Gisele3032 User ID: 3160721 245151
Reviewed Mar. 9, 2016

"Easy to make and very good"

Brucefan1 User ID: 8791795 244983
Reviewed Mar. 6, 2016

"Best rice pudding ever! Easy to make!"

jmallory User ID: 8759270 243095
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."

Dee1264 User ID: 7617060 241436
Reviewed Jan. 9, 2016

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

kcddp User ID: 8681201 240703
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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