This is an excellent traditional recipe in my family

sal
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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

204.8 calories; protein 6.9g 14% DV; carbohydrates 36.1g 12% DV; fat 3.8g 6% DV; cholesterol 70.1mg 23% DV; sodium 69.3mg 3% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
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 sweetness. Read More
(20)

Most helpful critical review

Rating: 2 stars
02/13/2006
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. Read More
(7)
15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/09/2003
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 sweetness. Read More
(20)
Rating: 5 stars
02/03/2008
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 Jamima's (sorry about the spelling) i mixed the out of the concoction BEFORE adding the rice People have said it curdled it's not that it curdled it's the fact that it has a similar consistancy to creme brule it was awesome! even the dogs loved it. i like really sweet things so this did it. it was great for breakfast with my morning coffee. thanks! i think the trick is to mix the eggs sugar milk and syrup so that it's completely liquid with no lumps. it turned out nice and golden and was very VERY good. thanks for the recipe...oh yeah and i didn't add raisins. lol thanks Read More
(12)
Rating: 2 stars
02/12/2006
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. Read More
(7)
Advertisement
Rating: 4 stars
06/01/2005
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 more milk in it to make it not so dry. thanks for the recipe. Read More
(6)
Rating: 1 stars
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 Read More
(5)
Rating: 5 stars
10/09/2003
absolutly the best backed rice pudding ever.the maple syrop is what makes it work well.amust for the recipe box Read More
(5)
Advertisement
Rating: 2 stars
09/02/2010
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 reviews warned me). I won't make this again. I like the brown sugar and maple flavor so I will probably try it on the stove top with the same ingredients minus one egg. Read More
(4)
Rating: 4 stars
07/06/2010
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. Read More
(3)
Rating: 2 stars
02/26/2008
I used medium grain rice & 1% milk (which work great for stovetop rice pudding) - rice & raisins sunk to the bottom milk/egg mixture curdled. Sweetness is fine. Something definitely missing to make the pudding creamy and not separate. 2 1/2 c of milk is what I'd use for 1 1/2 c cooked rice on the stovetop. Since this was only 1c cooked rice the milk ratio is probably too high. I also wondered about the bake temp of 400 seems quite high (vs. 375 or even 350). Don t know how many times I d be willing to tune this to get it right. Read More
(3)