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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

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 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.

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

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.

Reviews for Grandma's Rice Pudding

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (7)
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MY REVIEW
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
Reviewed Jan. 9, 2016

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

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 29, 2015

"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."

MY REVIEW
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."

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