Rice Pudding

Rice Pudding

93

"This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it."

Ingredients

{{adjustedServings}} servings 212 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.
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Reviews

93
  1. 108 Ratings

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As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Ju...

Ok, having tried others on this site with disasterous results, this one shows the most promise!! Use 2c milk, and 1 1/4 c of COOKED rice, all else as is in the recipe. Finally, no rice soup and...

This is a great use for leftover rice from chinease take out since this recipe calls for already cooked rice...many do not. I used a cinnamin spice blend (which I believe has nutmeg in it) and...