Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a recipe I got years ago from my mother in law....Very easy and turns out perfect everytime...

Ingredients Nutrition


  1. In a saucepan bring rice and milk and raisins to a boil. Remove from heat.
  2. Mix together the rest of the ingredients.
  3. Add slowly to boiled milk mixture and stir until smooth.
  4. Put into an 9 inch square pan.
  5. Set in hot water bath and bake in oven 375 degrees for 40 to 50 minutes or until set.
  6. Enjoy.


Most Helpful

I used whole milk. The recipe did not specify to spray the pan with non-stick spray. I did so anyways but it was not needed and I would not recommend anyone to do it. It was very custardy right out of the oven but after sitting for a few minutes, the minute rice really absorbed the custard and the pudding was very thick. I omitted the nutmeg as I am not a fan of that flavor. I went heavy on the raisins since I believe a rice pudding can never have too many raisins!

Marie Nixon August 08, 2009

I love rice puddings and custards and this was a cross between the two. The custard is a velvety texture with a strong vanilla flavor. I preferred in warm since it really highlights the flavor and texture. I liked that it set up perfectly, with no gooey spots. I did add currants (small raisins) and they went well with the declicate texture. I ate it with a chopped fresh pear and it was scrumptious. This was a great recipe! Roxygirl

Roxygirl in Colorado March 15, 2006

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