Rice Pudding a la Grandma

  September 16, 2021   Read time 1 min
Rice Pudding a la Grandma
Rice puddings tend to thicken as they cool. To thin when reheating, stir in a tablespoon or two of milk.

To enhance the flavor of rice pudding, experiment with a variety of stir-ins. Cinnamon, cardamom and vanilla extract (if you've run out, try making a homemade vanilla extract!) would complement the nutmeg. For a little extra sweetness, sprinkle with brown sugar or drizzle a sugar alternative like honey or maple syrup on top. Not fond of raisins? Leave them out or replace them with dried cranberries.


  • 1-1/2 cups cooked rice
  • 1/4 cup raisins
  • 2 large eggs
  • 1-1/2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • Additional milk, optional


# Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.

# Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.