When I was a child, my mother would make rice pudding. Now that I cook it, my kids adore it. After a dinner, I frequently prepare rice pudding with the leftover rice. Just make sure the mixture is soupy and the rice floats in the milk. Rice absorbs a much. It will cook until the top is brown and crispy. Raisins are not required.
| Cook Time: | 1 hr |
| Total Time: | 1 hr |
| Servings: | 15 |
| Yield: | 1 – 9×13 inch baking dish |
Ingredients
- 1 ¼ cups uncooked white rice
- 1 ½ cups white sugar
- ½ cup butter, melted
- 5 cups milk
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup raisins
Instructions
- In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9×13 inch baking dish.
- Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 88 mg |
| Sugars | 28 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
A little sweeter than I’m use to . I did double the rice to make it thicker and it was a perfect texture for us.
This has an okay taste, but the texture is not to my liking. After 30 minutes, it was very soupy. After 60 minutes, it was still soupy and had lots of oil from the butter floating on top. I left it in another 10 minutes, and it never got crunchy on top. I stirred it all up, and it was all curdled. I prefer a creamy rice pudding. I’ll eat it because the taste is okay.
Made a quiche from the allrecipes: Chef john’s .. and it was fabulous !!
Great. Makes a lot. I added more raisins. Had to cook longer.
Unfortunately I did not read the reviews beforehand and it was a total disaster! The recipe calls for at least twice as much milk as needed. Also ended up boiling over into my oven before it was even close to be done and I had a pan that could hold the entire mixture with room to spare. So now I have to pick up a dessert for the office holiday party before work tomorrow morning.
The pudding turned out very soupy, I followed the recipe but something went wrong?
I’ve always hated rice pudding. My dad would buy it from the store and it was just plain nasty. I made this last night and to my suprise i loved it. I wouldn’t change anything about this recipe it is perfect the way it is
Came out great
taste good had to cook it longer to get less watery
I had just the tiniest bit of ‘scrambled egg’, but I think if I had taken the time to incorporate the eggs and milk, that might not have happened. As it was, scrambled wasn’t obvious–I was looking for it after reading the other reviews. Mine was a little watery. Maybe just a couple of more minutes or whole milk would have helped. Pretty good, though; a keeper for me. 🙂
The recipe didn’t work at all 🙁 The milk and the rice didn’t mix well and it’s way too watery, and there was even a layer of melted butter on top not absorbed by the rice! Even when i halved the sugar the sweetness was cloying, and the milk curdled. It was overall a disappointment..
After reading other reviews (and not wanting to disappoint my sick grandson) I increased the rice to 2 cups and doubled the cinnamon. It baked about an hour and 15 min, then I stirred a cup of milk in once it cooled a bit and its perfect!
I had cooked rice in the fridge, so I skipped step one. After reading the other reviews, I started with all cool ingredients. I thought this would avoid the “scrambled eggs” in the pudding. I followed the recipe exactly but halved it and baked in an 8X8 dish. The resulting dessert took 90 minutes to bake, and I wouldn’t really call it pudding. I wouldn’t call it custard either. I stirred this several times while it was baking (also thinking this would cut down on scrambled eggs). When I finally did remove it from the oven, it was covered with a layer of grease. I had to blot this with a paper towel. After sitting, the mixture did firm up a bit. The rice took on a brown tint from the raisins, and it was full of little bits of – yup – scrambled egg. This was extremely sweet, so I would recommend cutting the sugar by half. I think I will go back to stove-top rice pudding. I don’t know that it’s just this recipe – I think I just prefer the creamy texture of stove-top. Thanks for the recipe.
I used 3 cups rice, 4 cups milk and 3 eggs, rest as written. Very good!
Great Recipe! Some suggestions after making this..use short grain rice because it is sticky. Long grain rice stays separated and may cause the separating of the eggs that some reviews mentioned. Also, if your rice and melted butter are too hot the eggs will begin cooking before you get the dish in the oven. Temper the eggs ( adding beaten eggs to just a small amount of rice and milk, then add to the rest of the ingredients) I also used only one cup of sugar since the raisins can be very sweet in a baked recipe.
Good recipe, but anyone who has problems with it should know eggs coagulate(cook) at 140* F, so when rice is cooked and added to liquid that is why eggs curdle because rice is too hot But overall good recipe.
This was a great recipe. It tastes just like my mom’s.
I made exactly according to the directions and it turned out great! I was happy that I had read the other reviews about how soupy it was when it went into the oven, otherwise, I would have panicked. Great warm last night and cold the next morning!
This came out great except it cooked for two hours rather than one. Try one hour and then check. If more time is needed, continue cooking. Two hours came out firm but moist.
Absolutely loved this recipe! It was the first time I have made rice pudding and this was a roaring success. Thanks a bunch!!!
this was very good — i used day-old cooked rice and followed the recipe almost exactly — I added a tsp of vanilla, and substituted 1/2 cup of brown sugar in place of white sugar.i also used only 4 cups of milk instead of 5. I also omitted the cinnamon & nutmeg. I have to admit that when i poured it into the pan I thought that there was no way that it was going to come out right… much to my surprise after an hour it came out of the oven with a golden brown top, and quite tasty. the consistency is more runny or mushy than a traditional rice pudding. also, there was a LOT of butter in this recipe, and I don’t think it’s necessary — there was a lot of pooled butter around the edges.. I think next time I’ll cut the butter to half and see how it works. Next time I think I’ll also cut down the sugar a tad, it was a bit sweet for my tastes. Overall this was a very good recipe — I look forward to monkeying around with it a little bit — It seems I always have extra rice 🙂