New this month
Get the Allrecipes magazine

Old-Fashioned Rice Pudding I

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 294 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  2. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  3. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts


Per Serving: 294 calories; 7 g fat; 49.4 g carbohydrates; 9.1 g protein; 80 mg cholesterol; 105 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 117
  1. 139 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 rec...

Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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 ...

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 raisin...

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 stirr...

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 rec...

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...

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...

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 ...