Friday, January 11, 2019

Grandma's Rice Pudding

Grandma’s Rice Pudding

It may be retro, but grandmother knew what she was talking about when it came to rice pudding. Full of cinnamon and nutmeg and sprinkled with raisins, this creamy pudd will warm you to the toes.


  • 3 Tablespoons butter
  • 1 1/2 cups cooked rice
  • 1/3 cup sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg for top
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/2 cup milk scalded
  • 1/2 cup raisin Optional


First, preheat the oven to 350 F.

Then, beat the eggs.

Add the sugar, salt, and vanilla to the eggs and beat.

Boil the milk over medium heat for about 4 to 5 minutes until the heat rises. Add the butter to the milk and melt.

Add the scalded milk and butter to the mixture of beaten eggs.

Add the cooked rice mixture. Note - If adding raisins, wash the raisins before adding them to the egg mixture

Sprinkle with nutmeg on top.

Put the casserole dish in a pan of hot water.

Bake 45 to 60 minutes or until the pudding is set.

Happy Cooking Time.