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
- 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.
1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g protein.
Reviews for Grandma's Rice Pudding
"Just made it today, too much nutmeg for me and found the pudding on the dry side."
"This was very, very good. My personal preference would be to have less sugar and a tad less nutmeg. This is a true custard-like rice pudding. If you're looking for a creamy style pudding like you buy from the supermarket ...this is not the recipe for you. I will make it again with a reduction in the ingredients mentioned and will update my review. Final word...good!"
"So excited to have this recipe. I wanted a 'Grandma's recipe' and so glad for this one. My family is originally from Newberry so this is a for sure keeper. Thank you for sharing."
"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!!"
"Delicious and very easy, just what I was looking for!"
"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"
"IN the oven right now. Used two cups rice & two cups milk & 1/2 tsp cinnamon. Will let you know how it turns out. ??"
"Not good. The consistency was terrible. If I try again, I would double the custard portion."
"Easy to make and very good"
"Best rice pudding ever! Easy to make!"
"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."
"I added a little cinnamon to it really good!"
"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."
"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."
"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."
"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!"
"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."
"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."
"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!!"
"Disappointed. It was too dry, not creamy at all. It was like eating a bowl of rice."
"I love this recipe easy to follow and make.."
"6 ww points going to try"
"Im going to try this."
"Simple and the BEST !!!!"
"I was looking for a way to use up some extra rice, and I enjoyed this pudding. The raisins fell to the bottom of the pan, so even the raisin haters could easily pick them out."
"I want to thank you for this recipe. My mother used to make me a rice pudding like this every time I came home - it was a special ritual between us and now she no longer can. I read thru hundreds of Pinterest rice pudding recipes until I found this one. I was looking for a dry - custard base pudding and this is it!! Instead of leaving bad reviews know what you are looking for - if you want soupy rice pudding this ain't it - so keep going and take your snarky remarks with you :-). Like my mother I added a little vanilla and a little more sugar to this - and I was home. Thanks for making that possible. Many Blessings"
"I modified the recipe while the rice was warm with the raisins I took a half stick of butter and mixed it together then added vanilla extract to the rice, raisins and butter mixture. I added 3 eggs instead of 2 and added 1 cup white sugar and 1 cup brown sugar. Kept the rest of the recipe the same. It turned out great! Oh I used 18 oz of milk."
"very disappointed with the recipe; not creamy at all; I have a custard rice pudding that is awesome and another one from a special care home that is far superior. Guess I will stick with those"
"Nothing like I thought it would be.. It lacked in taste.. Not impressed."
"Thank u for ur delicious rice pudding recipe."
"Sorry folks....I have to agree with the other person who low rated this recipe. I was brought up with rice pudding as a dessert......this recipe did not measure up AT ALL. I found it dry texture, way too sweet. The rice pudding I used to eat was far far far creamier and not anywhere as sweet as this recipe. I will keep searching for something better. Just my 2 cents."
"I have been looking for a baked rice pudding like what I used to eat - and this would be it! Yummy and absolutely hit the spot. I only had leftover long grain rice and it worked perfectly. I added a splash of vanilla before baking, and sprinkled cinnamon on after it came out of the oven. I am definitely keeping this recipe - thanks for sharing!"
"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."
"This is now my favorite rice pudding recipe. It is so easy and tastes like my grandma made it. Love, Love, Love it!"
"Definitely the best rice pudding recipe around!!"
"My boyfriend said that it was better than grandmas!"
"It was tasty. It was my first try at rice pudding. It seemed solid when I put it in the fridge, but when checking it the next day, it was quite soupy. I don't know if it was supposed to turn out like that? I sprinkled it with more nutmeg and hoped for the best. My husband enjoyed it, nonetheless."
"Talk about comfort food! This is it!"
"I used cinnamon instead of nutmeg. Good recipe."
"I added cinnamon and vanilla for a richer flavor. Next time I make it, I am going to add more milk and sugar, for a creamier, sweeter pudding."
"this is how my Grandma use to make her rice pudding too, except... she never cooked it at a temp any higher than about 300F. (You have less risk that your custard will curdle )Her recipe came from her mom... who would have cooked this on a wood stove ;)"
"I love this recipe! It's quick, easy, and doesn't require a lot of time. Great way to use up leftover rice"
"Just like mom use to make. Great!!!"
"I am making this recipe for the 2nd time. We really enjoyed it. This time I will try it with vanilla instead of the nutmeg, because that's how my grandmother made it. But it was really good with the nutmeg. I left out the raisins."