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Rice Pudding V

Rice Pudding V

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Twylla

Twylla

Serve it warm or cold. You can use cinnamon in place of the nutmeg, if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RUTH RUSSELL
61

RUTH RUSSELL

10/8/2003

We really enjoy this pudding! The last time I made it I suddenly had to leave the house, so I put it in a 250* oven for the remainder of the cooking time and it came out just as good. Sometimes I use cardamom instead of nutmeg or cinnamon.

JaneDough
43

JaneDough

12/5/2005

Absolutely delicious. Either cinnamon or nutmeg is great. Added extra spice. Didn't have a double boiler used ordinary pot on very low fire. Stirred often.

LITTLEMOONLIGHT69
30

LITTLEMOONLIGHT69

10/8/2003

I recently made this and thought it tasted really good. I made it with skim milk and had a problem with it not thickening. Some corn starch and water mixed together then added in did the trick.

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