Vegetables that are spiky and have a strong lemon-garlic flavor.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 eggs, beaten
- 4 cups milk
- ½ cup white sugar
- ½ cup uncooked white rice
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ½ cup raisins (Optional)
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 105 mg |
| Sugars | 33 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
OMG!! It was great. Made a few changes. Used cinnamon instead of nutmeg and more like 1/4 t. Stirred every 10 minutes for the first hour. At the 2 hour point I stirred in 1 can of condensed milk. It was rich, creamy, and wonderful. Whole family loved it.
I was having a miss my mom day yesterday and made this. Have been looking for one as I don’t have a copy of hers. This was very good and very close to hers. I did cover mine as my mom always covered hers. I will be making it again.
Wonderful recipe! I added a bit more nutmeg and cinnamon than the recipe called for (personal preference) and it was awesome.
This was an absolute disaster. Underdone, gritty rice in a separated custard base!
Too sweet and runny
made this last night, my husband loved this, tasted like what his mother use to make.
it turned out great family loved it very comforting
My daughter and I made this a number of times, and with modifications it became a perfect 5-star. First of all, add an extra egg, lower cooking time to 2 hours, and finally add an entire can of sweetened condensed milk just before it’s done. Absolutely great!
What a waste of good food. I do not consider myself a novice cook, I have been cooking many years and although I have a good custard rice pudding recipe, I decided I wanted to try something different. BIG, BIG mistake, as others stated it was eggy, and even though I stirred every 15 minutes the first hour and sprayed the dish the rice stuck to the bottom of the it. I followed directions exactly and read the reviews and thought the reviews that were critical did not beat the eggs enough or didn’t stir during the first hour, wrong. It is just not an edible custard rice pudding…of course it’s just my opinion.
Way too dry. A waste of ingredients and 2 1/2 hours baking time.
TIP: Use 2 cups whole milk and 2 cups of half-and-half and cook for only 2 hours at 300° stirring every 30 minutes and it will be fine. 4 stars with these modifications.
Just like 40 years ago; thanks for sharing. I made 2; one with raisins. 10 people; and it was gone in 10 minutes.
Yum Yum Yummy!!!
This was great. I just made it and we ate it warm. So much better than doing it on the stove top. I might try 2 c. Cream 2 c. Milk next time. Also used cinn. Had no nutmeg. Loved it.
terrible! will never make again
SWEET OR SAVORY: What a truly amazing recipe! I was looking for a way to use extra 1% milk we had purchased by mistake. I used light brown sugar and the water bath some reviewers recommended. We loved it, and I will make a few tweaks in the future. I’ll decrease the amount of sugar, leave out the raisins (which I usually love), add 1 1/2 tsp cinnamon, and perhaps double the vanilla. I’m also thinking of adding the vanilla after the first hour of cooking to decrease the amount of vanilla evaporation. But most exciting, I will make a savory version: No sugar. After first hour of cooking, add about 1/4 pound of uncooked sliced mushrooms, a few scallions thinly chopped, and about a quarter pound of shredded cheddar cheese. I think this might be even better. If you have made a savory version, I’d love to hear about your experience.
I’m so upset! The flavor was really good. It came out nice and custardy but the rice was RAW! Arrrrgh. I don’t know if it was the brand of rice or if I didn’t stir it enough… Any ideas?
Followed recipe exactly!! Easy to prep – stirred every so often and cooked for 2 hours. Creamy and delicious rice pudding – makes a BIG custardy pudding. Not so lovely as a leftover but added more milk and stirred- husband still loved it.
I haven’t had rice pudding since i was a kid. Got a craving for it the other night and found this recipe. It tasted just as i remembered it. Fantastic.
This is the First time I ever made rice pudding, it was so easy actually a lot easier than I thought. My dad is my biggest critic when I cook ,who also loves rice pudding and he really liked it . So Thank you for letting me use the recipe. It was a big hit. Megan
The taste of the was good, but the texture was too thick. It wasn’t very creamy. I would suggest adding more milk to the recipie.