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Rice Pudding

Rice Pudding


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet


  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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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. Just a note to those of you who had a problem with this recipe, bear in mid all recipes need adjustment depending on your oven, altitude above sea level, your individual taste, etc. I am sure with a little tweeking, this rice pudding would turn out 100% all the time.


Although I didn't make this recipe I would like to offer my comments to those who found it didn't set up. I have a similar recipe and I believe the biggest problem is the baking time. Try baking it for 1 hour or more. A knife inserted in the center should come out clean. Then you will know it is done. Also, with Rice Puddings, they will come out better with whole milk


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 a tasty dessert.