Serve it warm or cold. You can use cinnamon in place of the nutmeg, if you like.

Gallery

Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

    Advertisement

Nutrition Facts

305 calories; protein 9.8g; carbohydrates 54.4g; fat 5g; cholesterol 19.5mg; sodium 294.9mg. Full Nutrition
Advertisement

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
We really enjoy this pudding! The last time I made it I suddenly had to leave the house, so I put it in a 250* oven for the remainder of the cooking time and it came out just as good. Sometimes I use cardamom instead of nutmeg or cinnamon. Read More
(64)

Most helpful critical review

Rating: 3 stars
03/22/2010
I followed the directions but did not use a double boiler. The receipe turned out fine in exactly the time specified. The result was good but not remarkable. A fine standard rice pudding. Read More
(10)
33 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/09/2003
We really enjoy this pudding! The last time I made it I suddenly had to leave the house, so I put it in a 250* oven for the remainder of the cooking time and it came out just as good. Sometimes I use cardamom instead of nutmeg or cinnamon. Read More
(64)
Rating: 5 stars
12/05/2005
Absolutely delicious. Either cinnamon or nutmeg is great. Added extra spice. Didn't have a double boiler used ordinary pot on very low fire. Stirred often. Read More
(48)
Rating: 4 stars
10/09/2003
I recently made this and thought it tasted really good. I made it with skim milk and had a problem with it not thickening. Some corn starch and water mixed together then added in did the trick. Read More
(30)
Advertisement
Rating: 5 stars
02/16/2011
This is a great recipe. I do not have a double broiler, so I add the sugar at the end with the vanilla. This prevents scorching when using a regular saucepan. Read More
(22)
Rating: 5 stars
10/06/2004
This recipe was very easy and I like the fact that I did'nt have to use any eggs. I change the recipes around a little to makr it less fattening, I used brown rice and I used fat free can milk with a little fat free half/half and it came out very good Read More
(17)
Rating: 5 stars
04/08/2007
I have loved this recipe for years. I finally found it again after my husband requested it. This is such a delicious version and for our friends who have an egg allergy this is perfect for dessert in a martini glass served with a cinnamon stick and an orange wedge (or an orange wheel if you know what that is). If you don't have a large-enough double boiler do it over a low/med flame and stir every 2-4 minutes; more toward the end as it thickens you'll need to prevent it from sticking to your pot. Also if you don't have a DB use a heavy-bottomed (not the pressed aluminum) pan. This is to ensure that your pudding comes out instead of burning in a ring on the bottm of your pan. I do give this a 5 for ease flavor and not heating up my house in the summer.:) Read More
(13)
Advertisement
Rating: 5 stars
01/21/2008
Rice pudding is a hit with my husband anytime and this recipe was very good. I reduced the sugar just a tad....1/2C. less 1T. It was just sweet enough this way. I always use whole milk. Using skim or even 2% does reduce the creaminess. Thanks Read More
(11)
Rating: 3 stars
03/22/2010
I followed the directions but did not use a double boiler. The receipe turned out fine in exactly the time specified. The result was good but not remarkable. A fine standard rice pudding. Read More
(10)
Rating: 5 stars
02/25/2009
Rice pudding is my ultimate comfort food. Whenever I'm sick had a bad day or it's cold outside I go to make this. This recipe is essentially the same as my grandma's which my family has been making for years. Using a double boiler is great because you don't have to constantly stir to prevent scorching. We prefer to use regular raisins and sprinkle cinnamon (instead of nutmeg) on top. I've never had a problem with the rice not being cooked enough it's usually perfect after 1 hour of cooking. Read More
(10)
Advertisement