-
-
My review
Rice Pudding IV
sal
"This is an excellent traditional recipe in my family"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 205 calsOriginal recipe yields 6 servings (1 - 1 quart dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a medium bowl, beat eggs. Beat in milk, brown sugar and maple syrup. Stir in raisins and 1 cup cooked rice. Pour into 1 quart baking dish.
- Bake in preheated oven 1 hour, or until set.
Nutrition Facts
Per Serving: 205 calories; 3.8 g fat; 36.1 g carbohydrates; 6.9 g protein; 70 mg cholesterol; 69 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1415 Ratings
-
-
-
-
-
Most helpful positive review
2/23/2003
Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right s...
Most helpful critical review
2/12/2006
The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.
Most helpful
Most positive
Least positive
Newest
2/23/2003
Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right s...
2/3/2008
this is the first time i've ever made rice pudding. i made the following alterations: 2 cups thick whipping cream 1/2 cup 2%milk 1/4 cup maple syrup (real maple syrup NOT something like Aunt Ja...
2/12/2006
The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.
6/1/2005
We liked the taste of it. It was good. The thing that I would change is to put a dash of cinnamon on it after it has been cooked to add a little more flavour. Also I would add a little bit mor...
10/26/2007
My pudding turned out horrible, I followed the recipe exactly and it curdled,i think this recipe needs a little more fine tuning
7/29/2003
absolutly the best backed rice pudding ever.the maple syrop is what makes it work well.amust for the recipe box
8/28/2010
I knew from the recipe directions that this would not produce a creamy rice pudding, but more custard-like. I didn't expect it to separate so much though or be so watery (except the other revie...
7/4/2010
Tastes GREAT )with added vanilla & cinnamon) ... but really needs to be cooked at a lower temp, in a water bath, in order to be creamy. I'l be experimenting.