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Grandma’s Rice Pudding

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
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    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

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.

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

Reviews

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Average Rating:
  • Dccroteau
    Feb 10, 2021

    Very good. Nice and creamy, however a little too sweet. I reduced the sugar to about half. Then I sprinkled a bit of brown sugar and cinnamon on the top. It was great!!!

  • Kate1718
    Jan 4, 2021

    Just made this today. I like a custardy rice pudding myself, nice and rich. I added some vanilla, a little cinnamon and some cardamon, I didn't see the instruction to not mix the rice and the liquids until I had already done it, oops, that didn't turn out well, I basically have a sweet scrambled egg with some rice.. The flavor is wonderful though, I really like the vanilla, cinnamon and cardamon additions. Maybe it would have turned out better if I hadn't mixed it all together, who knows, but I still won't be making this recipe again. I'm looking for a true old fashioned rice pudding and this wasn't it.

  • Renee
    Aug 31, 2020

    1-2-3 Yum Great Recipe!

  • Thomas
    Jul 22, 2020

    Turned out a little soupy but that may have been my fault when I cooked the rice. I didn't use the raisins because my wife does like them. I did use nutmeg, cinnamon, cloves ground ginger, vanilla extract and added some honey on top. It was pretty good.

  • Gloria
    Jun 18, 2020

    Awesome!! Just like my mom's!!

  • Betty
    May 28, 2020

    I love this with vanilla and cardamon instead of nutmeg. I have used almond milk and although it is drier I reheat leftovers it in a bowl with a little milk and it’s great!

  • Missy
    May 24, 2020

    Made several times now, tweaking to my taste. Great basic recipe... do not stir the custard into the rice, pour over rice and bake it. Basic recipe, make it to your liking.

  • Denise
    May 14, 2020

    Just came out of oven! I tasted hot, and yum. I added a teaspoon of vanilla and half teasp of cinnamon, smelled so good cooking too! Can't wait to try later! It is so nice looking too and I didn't have to stay by the stove to stir the whole time!

  • suefalk
    May 2, 2020

    Super easy, super delicous! I upped the spice by adding a teaspoon of cinnamon. You can also swap out half the milk for coconut milk.

  • Susan
    Mar 28, 2020

    This tastes just like the rice pudding my father used to make (he was born in 1909). Delicious! My dad made this on the stove top. It is basically a custard style rice pudding. But since I tend to burn stove top puddings, I prefer the baked method. So old fashioned, so good! Thanks for bringing back the memories.