Grandma’s Rice Pudding
Total TimePrep: 10 min. Bake: 45 min.
- 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
- 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 Facts1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g protein.
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Mar 12, 2019
This recipe is easy, but TOO sweet.
Jan 24, 2019
Excellent, tasted just like my mom's when I was a kid! I wouldn't change a thing!!!
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!
Jan 13, 2019
I made a double custard because I like it creamier but all in all is a great rice pudding !
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.
Jun 24, 2018
Awful. Way too much nutmeg, which can be toxic.
Jun 21, 2018
Worst rice puddig recipe that I have ever made, I just wasted my eggs ad milk, UCK:(
May 1, 2018
Substituted Cinnamon for Nutmeg...Family loved it. Thank you.
Apr 11, 2018
I followed those directions exactly, and that was the worst rice pudding I have ever eaten.
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.