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Rice Pudding III

Rice Pudding III

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PAMELASCHULZ

Add raisins before baking, if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes.
  3. In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter.
  4. Bake in preheated oven 45 minutes, until set.
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Reviews

WINGATE
11
8/8/2004

This recipe is excellent, smooth, and creamy. Recieved many compliments.

alikababyandalanalei
10
12/10/2006

Before the 45 min. baking time was up I pulled it out, added cinnamon & stirred very well due to the layer of liquid that covered the top. After allowing it to bake for a while longer it really came out well. I suggest preparing the recipe but only bake about 1/3 of the mixture & refrigerate the rest until desired.

kccismee@comcast.net
9
11/13/2004

I have made this 3x's already! Like mom's but far less dry. Nice and custardy but still firm. Only thing I noticed was the cooking time is pretty far off. Ovens do vary but this took at least 1.5 hours until it wasn't jiggly anymore for me each time i made it. Not at all a big deal and worth every minute of cooking time!