Rice Pudding I

Rice Pudding I

33 Reviews 1 Pic
  • Cook

    1 h
  • Ready In

    1 h
Jacquetta Peace
Recipe by  Jacquetta Peace

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x13 inch baking dish



  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.

Share It

Reviews (33)

Rate This Recipe


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 rice pudding recipe that I lost. This one fills the bill quite nicely. Great recipe. Sue



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 too sweet. it also turned out an awful brownish colour. this is the only recipe that i have tried without success on this entire site.



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 it was very sweet to, but I think the kids liked it better because of that. It was much better cold and much creamer. Really the tast wasn't bad and it was low in fat. OK I made this again and it turned out GREAT it was creamy and wonderful I think what happened is that I added like almost twice the rice it was so good I changed my rateing.

More Reviews

Similar Recipes

Creamy Rice Pudding

Creamy Rice Pudding

Rice Pudding

Rice Pudding

Creamy Cinnamon Rice Pudding

Creamy Cinnamon Rice Pudding

Canadian Maple Rice Pudding

Canadian Maple Rice Pudding

Rice Pudding II

Rice Pudding II

Rice Pudding III

Rice Pudding III


Amount Per Serving (15 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Creamy Rice Pudding


next recipe:

Rice Pudding