Rice Pudding – a delicious recipe with water, rice, salt, milk, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Boil water and stir in rice and salt. Cover and simmer until the water is gone (approximately 30 minutes).
3
Add milk; boil gently, stirring occasionally until the mix thickens slightly (approximately 5 minutes).
4
Combine eggs, sugar and vanilla in bowl.
5
Gradually stir in rice mixture; mix well.
6
Pour into greased 1 1/2-quart casserole.
7
If desired, stir in raisins and sprinkle nutmeg and cinnamon over top.
8
Place casserole dish in a pan containing approximately 1 inch of hot water and bake, uncovered, in a 350u00b0 oven for 45 to 50 minutes or until knife inserted comes out clean.
9
Serve warm or chilled. Makes 5 to 6 servings.
334
kcal
Calories
9
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 c. water, 1/2 c. rice, 1/2 tsp. salt, 2 c. milk, and more.
Yes, Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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