Rice Pudding I

32 Reviews

Cook: 1 hr
Ready In: 1 hr

“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.” - by Jacquetta Peace

Ingredients

1 1/4 cups uncooked white rice
1 1/2 cups white sugar
1/2 cup butter, melted
5 cups milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins

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Directions

In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

Nutrition

Amount Per Serving (15 total)

Calories
265 cal
13%

Fat
8.6 g
13%

Carbs
42.8 g
14%

Based on a 2,000 calorie diet

Reviews (32)

Rate This Recipe

SUE SIMONELLI

Oct. 9, 2003

"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 pud..." See moreding recipe that I lost. This one fills the bill quite nicely. Great recipe. Sue"

KAREN MATTHEWS

Nov. 5, 2003

"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 swee..." See moret. it also turned out an awful brownish colour. this is the only recipe that i have tried without success on this entire site."