Rice Pudding IV

Rice Pudding IV

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
Recipe by  sal

“This is an excellent traditional recipe in my family”

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Adjust Servings

Original recipe yields 1 - 1 quart dish



  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)

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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.

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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



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Pecan Rice Pudding


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Rice Pudding