Rice Pudding I

Rice Pudding I


"My mother made rice pudding when I was a child. Now I make it, and my children love it. I usually make rice pudding from leftover rice after a meal. Just be sure that your rice floats in the milk, and the mixture is soupy. Rice absorbs very well. It will cook to be golden and crusty on top. Raisins are optional."


1 h servings 265 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
  4. Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.
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  1. 42 Ratings


The only problem I found with this recipe is the amount of cooked rice. I have found that 1 and 1/2 cups does the job nicely. I have searched for months for a recipe that came close to a ri...

i have tried a few of the other rice pudding recipes and they all turned out quite nicely. maybe i did something wrong as i halfed the recipe but the egg separated and curdled and it was far to...

I had to check back to the recipe to see if I made a mistake because it seemed so soupy. I didn't understand, I didn't think I added enough rice and maybe that would make it better. I thought ...