Rice Pudding IV

Rice Pudding IV

sal 20

"This is an excellent traditional recipe in my family"

Ingredients 1 h 30 m {{adjustedServings}} servings 205 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. In a medium bowl, beat eggs. Beat in milk, brown sugar and maple syrup. Stir in raisins and 1 cup cooked rice. Pour into 1 quart baking dish.
  4. Bake in preheated oven 1 hour, or until set.
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Reviews 14

  1. 15 Ratings


Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right sweetness.


this is the first time i've ever made rice pudding. i made the following alterations: 2 cups thick whipping cream 1/2 cup 2%milk 1/4 cup maple syrup (real maple syrup NOT something like Aunt Jamima's (sorry about the spelling) i mixed the out of the concoction BEFORE adding the rice People have said it curdled, it's not that it curdled it's the fact that it has a similar consistancy to creme brule it was awesome! even the dogs loved it. i like really sweet things so this did it. it was great for breakfast with my morning coffee. thanks! i think the trick is to mix the eggs, sugar, milk and syrup so that it's completely liquid with no lumps. it turned out nice and golden and was very VERY good. thanks for the recipe...oh yeah and i didn't add raisins. lol thanks


The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.