Grandma’s Rice Pudding

Name: Grandma's Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 servings.
Ingredients: 1-1/2 cups cooked rice; 1/4 cup raisins; 2 large eggs; 1-1/2 cups whole milk; 1/2 cup sugar; 1/2 teaspoon ground nutmeg; Additional milk, optional

My sisters and I always loved the recipe for rice pudding our grandma made. After she 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 this easy recipe here. —Margaret DeChant, Newberry, Michigan

Ingredients

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

Directions

Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
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.

Nutrition Facts

1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g protein.

Originally published as Grandma's Rice Pudding in Reminisce Extra April 1993

Reviews

My Review

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Average Rating:

Sis56

Mar 12, 2019

This recipe is easy, but TOO sweet.
Angela

Jan 24, 2019

Excellent, tasted just like my mom's when I was a kid! I wouldn't change a thing!!!
Susanne

Jan 21, 2019

Easy, delicious, comfort food desert. A great way to use up leftover rice from take-out. I added cinnamon and more rice, otherwise followed recipe. Will definitely make this again!
bel2682

Jan 13, 2019

I made a double custard because I like it creamier but all in all is a great rice pudding !
MyDeepAbyss

Dec 4, 2018

I’m not sure what all the naysayers are talking about. We all loved it. Perhaps they are looking for a creamy rice pudding and this is more akin to custard. This was perfect for us as my older son wanted custard and I wanted rice pudding. It was amazing. We also made a batch with almond milk for one of my younger children. It’s a tad different but very good.
L

Jun 24, 2018

Awful. Way too much nutmeg, which can be toxic.
Adriana

Jun 21, 2018

Worst rice puddig recipe that I have ever made, I just wasted my eggs ad milk, UCK:(
Peggy

May 1, 2018

Substituted Cinnamon for Nutmeg...Family loved it. Thank you.
Michelle

Apr 11, 2018

I followed those directions exactly, and that was the worst rice pudding I have ever eaten.
DM

Apr 3, 2018

The basic recipe was easy and quick. Based on the previous comments, I modified the recipe when preparing, reducing the leftover cooked rice to 1 cup [packed] and the sugar to 1/4 cup. Added a few more raisins [personal preference!], and instead of nutmeg used generous sprinkles of cinnamon [about 2t] and allspice [about 1/2t]. That worked very well for us! I may try using maple syrup instead of sugar next time. The rice volume used may depend on the dryness of the rice; ours was fairly dry. leftover from a few days. I think the sugar and spices can be adjusted by each cook depending on personal preferences.