“Cinnamon, nutmeg and vanilla make this classic rice pudding an instant family favorite.” - by RiceSelect
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Combine eggs, sugar and salt; mixing well. Gradually add milk, rice, raisins, vanilla, nutmeg, and cinnamon. Pour into buttered 1 1/2 -quart casserole. Set casserole in shallow pan; pour hot water in pan to about 1 inch deep. Bake at 325 degrees F. for 1 1/2 hours or until set. Serve warm or at room temperature.
Nutrition
Amount Per Serving (6 total)
- Calories
- 362 cal
- 18%
- Fat
- 3.2 g
- 5%
- Carbs
- 76.7 g
- 25%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
"Yum. I used some golden raisins, and it all turned out tasty. (This uses Jasmati rice, which I've had before just as a side dish. It has a sort of silky texture, and makes the kitchen smell wonderful...." See more)"
musicaldragon
"Pretty good recipe and simple, though I would suggest backing off on the sugar, maybe to 1/3 cup or maybe even 1/4 cup, and lessen the raisins to 2/3 of a cup. Also added several good shakes of cinnam..." See moreon instead of a pinch and a couple shakes of nutmeg, which added a nice flavor overall. Thank you for a nice recipe for a busy mom :)."
emily
"This is a good recipe but usually in a traditional rice pudding you would first scald the milk in a saucepan, then slowly add (to ensure that it does not cook the egg while pouring) it to the other in..." See moregredients. Also, as other reviewers said, this is a little too sweet, so I recommend 1/4 to 1/3 cup sugar depending on how sweet you prefer your pudding."
Similar Recipes
Top<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
