Rice Pudding II

20 Reviews

Prep: 5 min
Cook: 45 min
Ready In: 50 min

“There are many varieties of this. Great to make with leftover rice. Hope you like it!” - by Kim

Directions

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 325 degrees F (165 degrees C).
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.
Bake in preheated oven 25 to 30 minutes, until lightly set.

Nutrition

Amount Per Serving (15 total)

Calories
240 cal
12%

Fat
2.8 g
4%

Carbs
49.5 g
16%

Based on a 2,000 calorie diet

Reviews (20)

Rate This Recipe

Michelle Nordlof

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

Dora

Nov. 8, 2007

"I added the time to cook like the others. I would suggest stirring at least once while it cooked since all my rice was at the bottom and the pudding mostly on top...." See more"

WATERCOLOR2

Oct. 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...." See more"

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