Rice Pudding




1 cup rice, cooked according package
1-1/2 cup milk
2 eggs, beaten
1/2 cup sugar
1 tsp. Vanilla
1/4 cup raisins (optional)


Boil rice and milk gently, slowly add eggs, sugar and vanilla. Pour into 1-1/2 quart casserole dish. Add raisins. Sprinkle with spices. Place into larger pan containing 1/2" water. Bake 35-40 minutes at 350°F or until knife inserted near edge comes out clean.

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1 Recipe Reviews

Marion Gadsden

Marion Gadsden reviewed Rice Pudding on April 13, 2001

This is the perfect rice pudding recipe.
Everytime I serve it to company I have
to print them off a copy to take home.
Served it last night and one of my guest
had some of the left overs for breakfast.
My husband has it also for breakfast if
there is some left over. It is really
great.Serve with cream, half & half or
whipping cream...ummm