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

Click stars to rate

Average Rating:

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.
Kathleen

Feb 9, 2018

Very yummy and easy recipe although way too sweet for me. I would make this again but next time only put 1/4 cup of sugar in the mix.
ButterLovingGirl

Jan 25, 2018

Reminds me of my grandma. I left out the raisins, but it would be great with them as well.
Alicia

Jan 4, 2018

This was a great way to use up leftover rice! I’ve never made baked rice pudding before and it was tasty. It had a porridge consistency. Since I’m not a big fan of nutmeg, I only used a quarter tsp instead, and then added cinnamon because I like that better. I will definitely be using this recipe again!
Gregory

Dec 9, 2017

Probably the worst I every had. Sorry Grandma. Just my own opinion. I made 2 of these for guest and fortunately i had time to make brownies. lol
Dave_Mc

Aug 27, 2017

Too much nutmeg but otherwise a good rice pudding.