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Old-Fashioned Rice Pudding I

Old-Fashioned Rice Pudding I

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This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  2. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
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This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 cup cream and 4-1/2 cups 2% milk). I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great.


I used brown sugar rather than white, used 3 eggs rather than 2, and I used canned milk (2 cans) and also two half-pints (8 oz each) of whipping cream, increasing rice by about 1/4 cup. I used a prior feedback recommendation and increased the vanilla to 3 teaspoons and I also used allspice and cinnamon. I baked it for about 3 hours and stirred occassionally for the first 2. It is sooooo yummy! I also used both dark and yellowb raisins. It has a wonderful carmalized flavor and color and is very smooth.


My husband and I made this to serve as dessert after Christmas dinner. It was DELICIOUS!!! We read the reviews and incorporated a couple of suggestions. First, we added 1/3 cup of "Half and Half" (in addition to the milk). We used whole milk. We stirred the mixture every 10 minutes during the first hour of cooking. Finally, we reduced the cooking time to 2 hours, 20 minutes. Our pudding was creamy and custard-like and had a carmelized finish on top. We really enjoyed it and have decided that it will become our new family's (just married) Christmas dinner tradition.