Rice Pudding

"And old comfort food recipe that tastes like grandma used to make."
 
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Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Boil rice and milk gently, slowly add eggs, sugar and vanilla.
  • Pour into 1 ½ quart casserole dish.
  • Add raisins.
  • Sprinkle with spices.
  • Place into larger pan containing ½ inch water.
  • Bake 35 – 40 minutes at 350 or until knife inserted near the edge comes out clean.

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Reviews

  1. I used part low fat milk and part non fat half & half. It came out wonderful !!
     
  2. I don't know if this happens to everyone, but when I use soy milk-substitute, the pudding comes out kind of greyish. It looks unappealing, but just dim the lights and enjoy, because the flavour is superb.
     
  3. Very yummy! I used vanilla-flavored almond milk as the dairy substitute and probably could have put in a bit less sugar; as it is, I followed the recipe to a T. I needed to bake it for about 50 minutes, and even then it wasn't as firm as I would have hoped. All in all, a very good, easy dessert, perfect for a cold winter's night!
     
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RECIPE SUBMITTED BY

Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
 
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