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Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

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Cinnamon, nutmeg and vanilla make this classic rice pudding an instant family favorite.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet


  1. 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.
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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.)


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 cinnamon 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 :).


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 ingredients. 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.