Rice Pudding II


"There are many varieties of this. Great to make with leftover rice. Hope you like it!"


50 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl combine the cooked rice, sugar, eggs and salt. Mix well. Stir in flour, raisins and vanilla. Stir in milk. Pour into 9x13 inch baking dish.
  4. Bake in preheated oven 25 to 30 minutes, until lightly set.
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  1. 26 Ratings


Since the majority of people were baking this 1-1/2 hours, I did the same. I also added for flavor 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground c...

This is the recipe I use when I make rice pudding. It is easy and tastes good.

The recipe is wonderful, but I had to cook it at 350 degrees for about 1 2/2 hours to get it soft-set and custard-like. Baked according to directions it was really really soupy.

Excellent recipe. You can change the 2 cups sugar to 1/2 or 1 and so its not so soupy, cook in a bigger baking dish. Other then that its very very good.Thanx

My grandma used to make rice pudding all the time, and this recipe tastes just like hers did. It was great, although the baking time takes longer than 30 minutes. About an hour and 1/2 was how...

Wonderful recipe. I omitted the raisins. I baked it for about an hour and a half to get it to have the right texture.

Rice Pudding is usually easy to make. We left out the raisins, but it was just too sweet.

this was a VERY VERY sweet rice pudding, I wouldn't try it again

This is the perfect rice pudding recipe. Man do I love this site !!!