Rice Pudding III

Rice Pudding III

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m

“Add raisins before baking, if you like.”

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Adjust Servings

Original recipe yields 1 - 2 quart dish



  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 (16)

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



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.



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!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Canadian Maple Rice Pudding


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Rice Pudding