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

Grandma's Rice Pudding Recipe

Publisher Photo
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.
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
   (21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 9, 2014 Edited Apr. 14, 2014

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.

MY REVIEW
Reviewed Jan. 11, 2014

Yum

MY REVIEW
Reviewed Jan. 29, 2013

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.

MY REVIEW
Reviewed Aug. 10, 2012

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 REVIEW
Reviewed Mar. 8, 2012

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.

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