This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.

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  • 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

293.5 calories; 9.1 g protein; 49.4 g carbohydrates; 80.1 mg cholesterol; 105.2 mg sodium. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 cup cream and 4-1/2 cups 2% milk). I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great. Read More
(170)

Most helpful critical review

Rating: 1 stars
08/06/2003
This recipe was delightfully easy and came out of the oven looking like heaven BUT it was horible!!My boyfriend and I couldn't even take a second bite.I will definately be looking for a new recipe. Read More
(33)
146 Ratings
  • 5 star values: 59
  • 4 star values: 43
  • 3 star values: 12
  • 2 star values: 12
  • 1 star values: 20
Rating: 5 stars
12/26/2003
This recipe turned out great with some slight modifications. Per someone elses suggestion, I used five cups of liquid (actually, I had some cream left over from a previous recipe, so I used 1/2 cup cream and 4-1/2 cups 2% milk). I left out the raisins, used about 3 teaspoons of Vanilla, and used about 1/2 teaspoon cinnamon. I baked it for about 2 hours and ten minutes. Turned out great. Read More
(170)
Rating: 5 stars
12/04/2006
I used brown sugar rather than white used 3 eggs rather than 2 and I used canned milk (2 cans) and also two half-pints (8 oz each) of whipping cream increasing rice by about 1/4 cup. I used a prior feedback recommendation and increased the vanilla to 3 teaspoons and I also used allspice and cinnamon. I baked it for about 3 hours and stirred occassionally for the first 2. It is sooooo yummy! I also used both dark and yellowb raisins. It has a wonderful carmalized flavor and color and is very smooth. Read More
(108)
Rating: 5 stars
11/09/2003
My husband and I made this to serve as dessert after Christmas dinner. It was DELICIOUS!!! We read the reviews and incorporated a couple of suggestions. First we added 1/3 cup of "Half and Half" (in addition to the milk). We used whole milk. We stirred the mixture every 10 minutes during the first hour of cooking. Finally we reduced the cooking time to 2 hours 20 minutes. Our pudding was creamy and custard-like and had a carmelized finish on top. We really enjoyed it and have decided that it will become our new family's (just married) Christmas dinner tradition. Read More
(98)
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Rating: 5 stars
09/29/2005
Great Recipe! I just made it and it came out really good. I only had 1% milk, next time I'll use whole milk. But the taste is great~ I used cinnamon instead of nutmeg and left out the raisins. I saw several reviews that said it came out dry, so I tried it in a glass baking dish with a cover and the rice came out perfectly!! I think the key to the creamy texture is in stirring it often. YUM... First time ever making rice pudding, so glad i found your recipe!! Thanks! Read More
(48)
Rating: 4 stars
03/14/2005
this was good and easy. Instead of raisins, I added orange-essence dried cranberries and it was a wonderful taste. I used nonfat milk. However, I'm not sure if I did something wrong - I stirred it several times during baking, and it started out with that perfect smooth custard texture, but by the end of the baking time, the milk/egg mixture had seperated and curdled. Still a wonderful tatste though. ***a note on the curdling*** I tried this recipe a second time, and this time placed the baking dish in a hot water bath, and cooked at 275. I was told that boiling is what causes the curdling. So cook lower and longer, stir often, and use a water bath. This time I had no curdling. Read More
(41)
Rating: 1 stars
08/06/2003
This recipe was delightfully easy and came out of the oven looking like heaven BUT it was horible!!My boyfriend and I couldn't even take a second bite.I will definately be looking for a new recipe. Read More
(33)
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Rating: 5 stars
10/08/2003
I've never made rice pudding & this was the first recipe I chose to try. I'm glad I did! The first time I made it it came out just a bit dry but it was gone as soon as it cooled off. The 2nd time I didn't leave it to cook as long and it came out with a more custardy texture. It's great for breakfast! This will definitely be handed down as a cherished recipe! Read More
(28)
Rating: 5 stars
01/25/2011
This is a great and easy recipe. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It makes it so rich and good. Definately the best rice pudding recipe I've found so far. Oh I used freshly grated nutmeg and it makes a huge difference Read More
(27)
Rating: 5 stars
02/23/2009
For my 50th birthday I made this rice pudding for my dessert. I was skeptical that when I put it in the oven whether it would thicken or not but approximately 2 hours later I took it out of the oven and it was just like cottage cake. I will always use this recipe for my best pudding. I almost did not find it again when I went looking for other recipes thank god I found it. Read More
(23)