Rice Pudding IV

Rice Pudding IV

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
sal
Recipe by  sal

“This is an excellent traditional recipe in my family”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 1 quart dish

ADVERTISEMENT

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
GADGITZ
20

GADGITZ

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.

nomi
11

nomi

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

Mimi
6

Mimi

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.

More Reviews

Similar Recipes

Baked Rice Pudding
(157)

Baked Rice Pudding

Rice Pudding
(89)

Rice Pudding

Rice Pudding
(59)

Rice Pudding

Canadian Maple Rice Pudding
(42)

Canadian Maple Rice Pudding

Rice Pudding I
(33)

Rice Pudding I

Rice Pudding II
(20)

Rice Pudding II

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pecan Rice Pudding

>

next recipe:

Rice Pudding