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.
Rice Pudding Tips
How can I enhance the flavor of rice pudding?To enhance the flavor of rice pudding, experiment with a variety of stir-ins. Cinnamon, cardamom and vanilla extract (if you've run out, try making a homemade vanilla extract!) would complement the nutmeg. For a little extra sweetness, sprinkle with brown sugar or drizzle a sugar alternative like honey or maple syrup on top. Not fond of raisins? Leave them out or replace them with dried cranberries.
How can I thin rice pudding?Rice puddings tend to thicken as they cool. To thin when reheating, stir in a tablespoon or two of milk.
Can I keep cooked rice in the freezer?Yes, you can keep cooked rice in the freezer! Packed in an airtight freezer container, cooked rice will keep in the freezer for 6 months. Thaw in the fridge overnight when ready to use. Be sure to follow these tips on how to reheat rice for your pudding!
Nutrition Facts1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g protein.
Aug 27, 2017
Too much nutmeg but otherwise a good rice pudding.
Aug 26, 2017
To the person who asked if you cook the rice first; it says right in the ingredients-cooked rice.
Aug 24, 2017
can u please tell me if u cook the rice first or not ty
Aug 21, 2017
Love this recipe, and so easy to make
Jul 1, 2017
Thrilled to find this recipe! For my entire life I had a favorite rice pudding recipe but lost it in a move. This is about as close as I (think) I remember it EXCEPT for the fact that mine includes an entire tablespoon of lemon extract in it. M-m-m-m-m-m!
Apr 25, 2017
i haven't tried this yet. It sure sound like the rice pudding my Mother made. She would serve it with Hershey Choc Syrup, letting us drizzle a little on our individual serving. oh, was it good, especially while still warm. After reading through the reviews, it appears that all the low ratings were looking for the rice pudding that appears to be popular these days - creamy. most of the creamy pudding are prepared on the stove-top, not the oven.
Apr 17, 2017
Just made it today, too much nutmeg for me and found the pudding on the dry side.
Apr 8, 2017
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!
Feb 18, 2017
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.
Jul 26, 2016
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!!