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Grandma’s Rice Pudding

My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 cups cooked rice
  • 1/4 cup raisins
  • 2 large eggs
  • 1-1/2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • Additional milk, optional

Directions

  • Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
  • Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Rice Pudding Tips

How can I enhance the flavor of rice pudding?

To enhance the flavor of rice pudding, experiment with a variety of stir-ins. Cinnamon, cardamom and vanilla extract (if you've run out, try making a homemade vanilla extract!) would complement the nutmeg. For a little extra sweetness, sprinkle with brown sugar or drizzle a sugar alternative like honey or maple syrup on top. Not fond of raisins? Leave them out or replace them with dried cranberries.

How can I thin rice pudding?

Rice puddings tend to thicken as they cool. To thin when reheating, stir in a tablespoon or two of milk.

Can I keep cooked rice in the freezer?

Yes, you can keep cooked rice in the freezer! Packed in an airtight freezer container, cooked rice will keep in the freezer for 6 months. Thaw in the fridge overnight when ready to use. Be sure to follow these tips on how to reheat rice for your pudding!
Nutrition Facts
1 cup: 197 calories, 4g fat (2g saturated fat), 79mg cholesterol, 52mg sodium, 36g carbohydrate (23g sugars, 0 fiber), 5g protein.