How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mom's Rice Pudding?

You need 10 ingredients. The key ingredients include: 2 cups rice, cooked (1 bag of Uncle Bens' Rice- cooked), 2 cups sugar, 2 each evaporated milk 2 can, up to 3 cans, 2 large eggs, and more.

Is Mom's Rice Pudding suitable as baking & desserts?

Yes, Mom's Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mom's Rice Pudding?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom's Rice Pudding Recipe

Name: Mom's Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice, cooked (1 bag of Uncle Bens' Rice- cooked); 2 cups sugar; 2 each evaporated milk 2 can, up to 3 cans; 2 large eggs; 1 x milk, 2% (added for desired consistency (make sure it is 2% or Vitamin D); 2 teaspoons vanilla extract; 1 teaspoon lemon extract; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 cup raisins, seedless

Mom's Rice Pudding

Eats Now Editorial Team · 848 kcal · Baking & Desserts

1
While rice is cooking, in a large bowl mix sugar, canned milk and eggs.
2
Add Cinnamon and nutmeg and stir well.
3
(This can all be done with a wire whisk or a hand mixer)
4
Add raisins and let set until rice is ready.
5
Preheat oven to 325F (160C).
6
When rice is done, add rice, regular milk, Vanilla and lemon extract - stir well.
7
You are then ready to put it into the oven.
8
Bake uncovered for 45 minutes.
9
Mom's notes:
10
I use 3 cans of milk in mine.
11
The more canned milk, the richer the body of the rice pudding is.
12
(Also more calories) Using 2 is just fine.
13
I also use 1 1/4 teaspoon of cinnamon and 3/4 teaspoon of Nutmeg.
14
I just like more spices.
15
Especially Nutmeg.
16
However, you can over due on the spices.
17
These measurements are about right.
18
If you don't like as many raisins and you just want a light sprinkling throughout, cut your raisins to 1/4 cup.
19
When adding regular milk, this is done to adjust the liquid ratio to the rice.
20
I estimate at least a cup to 2 cups of milk are added.
21
More if you like more juice, less if you like more of a ricey, creamy mixture.
22
However, if you don't enough liquid, you can get a scorchy, very brown effect.
23
Nasty!
24
When I bake mine, I set the timer for 25 minutes.
25
At this point, I very lightly stir the bottom of the pudding.
26
Just enough to move the rice from the bottom and keep it from scorching.
27
Then I bake it for another 25 minutes.
28
It should have a very light crust with a very slight golden top to it.
29
The last one I baked, I tried baking it in a pan(pot) instead of the glass bowl.
30
After I cooled it, I transferred it carefully to a bowl.
31
Then refrigerated it.
32
This worked out well.
33
It didn't scorch at all.
34
The only difference is it broke up the thin crust the spices make on the top.
35
But I didn't mind this.
36
If you want to keep the look and the thin crust appearance, then cook it in a large bowl, either glass or stainless steel.
37
This recipe is my Great Grandmother Thorn's recipe.
38
(GG's mother) So that would make it your Great Great Grandmother.

Mom's Rice Pudding

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