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Rice Pudding II

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Kim

Kim

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Michelle Nordlof
25

Michelle Nordlof

10/9/2003

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 cinamon to make it taste so much better. These ingredients were used in other recipes so I just added it to this one.

D.j. Haas
18

D.j. Haas

4/9/2014

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

WATERCOLOR2
18

WATERCOLOR2

10/9/2003

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.

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