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Baked Rice Pudding

Baked Rice Pudding

Emtmom

Emtmom

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

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  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

spdavies
332

spdavies

10/8/2010

People! I don't get the constant complaints about this pudding being too dry! IT IS A DIFFERENT STYLE OF RICE PUDDING - IT IS SUPPOSED TO BE FIRM ENOUGH TO CUT! Get it? If you want a vanilla-pudding-with-rice-in-it type of pudding, USE A DIFFERENT RECIPE! Don't waste everyone's time complaining that this recipe isn't like that. The lady (with all the yes votes) who says the recipe is wrong is totally out to lunch - the changes she suggested would change it to a completely different recipe. That said - this recipe is delicious - I put a little cinnamon in it and nutmeg on top. Good warm or cold - also good with milk or cream poured over. Brings back childhood memories from the South. Thanks.

JANDAIZ
201

JANDAIZ

2/8/2004

Good basic recipe, but you need to: (1) BAKE it only for 30 minutes [instead of an hour] OR you MUST USE another cup of milk or half-in-half, because it baked up too dry. (2) I'd also put in 1/4 cup more sugar only because I like it tad sweeter and 3)I'd butter the baking dish, and maybe add a Tablespoon of butter to this recipe. Good, solid comfort food :=) !!!

mw
176

mw

1/3/2009

I think the reason so many people are trying to change this recipe is that there are two styles of rice puuding. This is the dry, baked style, which is very different from the wet , creamy style. This is the kind I grew up with, and the kind that is served in old Southern cafeterias. It is supposed to be baked until dry. It is a great way to use up leftover rice. I made this with 3 cups leftover cooked rice, followed the recipe exactly , except added cinamon, and increased the raisins. It was great. Exactly what I wanted. Serve warm with a little cream, or cold.....

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