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Rice Pudding

Rated as 3.37 out of 5 Stars

"This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it."
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Ingredients

servings 212
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Nutrition Facts


Per Serving: 212 calories; 5.7 32 8.2 77 192 Full nutrition

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Reviews

Read all reviews 108
  1. 128 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Ju...

Most helpful critical review

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom...

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As a professional chef and graduate of NECI, I find this recipe brings back memories of what my grandmother made when I was young. This is an excellent recipe and should be tried by everyone. Ju...

Ok, having tried others on this site with disasterous results, this one shows the most promise!! Use 2c milk, and 1 1/4 c of COOKED rice, all else as is in the recipe. Finally, no rice soup and...

This is a great use for leftover rice from chinease take out since this recipe calls for already cooked rice...many do not. I used a cinnamin spice blend (which I believe has nutmeg in it) and...

After reading the reviews that said this recipe is too soupy I adjusted the milk. Instead of using a quart of milk, I used 1 (12 oz.) can of evaporated milk and 1/2 cup of 2% milk. The pudding...

I used long grain brown and wild rice, spenda in place of sugar and skim milk changing the measurements to 2 C milk, 1 1/4 C rice, 1/2 C splenda. This is a delicious recipe! I baked mine for 4...

My family and I are avid rice pudding eaters. But this has got to be the WORST recipe I have ever tasted. Like other reviews mentioned: it looked bad, no flavor, too soupy, and too sweet. Bottom...

Rice soup. Good flavor though. I like my rice pudding more dence so at 30 min. I added a packet of instant vanilla pudding and cooked for anouther 30 or so min. Word of advise just check on i...

I should have read more reviews before making this.....I think the recipe was written incorrectly. The rice should NOT be cooked. It MIGHT have set up with uncooked rice, but even though I ad...

This is one time "Mom" needs a new cookbook. As everyone else has said...this is rice soup. I followed the recipe and there is WAY too much milk in here. I added cinnamon to the mix and cooke...