Baked Rice Pudding

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Servings: 6 servings
Prep Time: 15 min
Cook Time: 1 hour 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup cooked rice
2 1/2 cup milk
3   large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish. 

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve. 

Show: Paula's Home Cooking/Mar/Apr 2006 issue
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Reader Comments:

54321

The rice pudding was great and so easy to make. Thanks,P. Nance P.S. Good luck in the future and may God bless you!

By Phyllis Nance on October 05, 2013

54321

dear paul deen you are the best im 64 and have a 3 gread reader you have help me so much learn to cook and bake.we all had some sin in our life and god forgive us all,if we ask.i love you and thank you so so much darlene

By darlene on July 18, 2013

54321

I give your rice pudding a 10, it is so good, I try to make it at least once a month, thank u Paula

By Vicki on April 17, 2013

54321

Paula can this recipe be doubled? Needing more than 6 servings and was afraid to adjust myself just in case you have another way of doing it. Love your show and I have your Blueberry cookware and my husband and I have truly enjoyed them. I make your Ooey Gooey Cake all the time and it is a hit with everyone who partakes. Thank you, Betty

By Betty Livengood on February 24, 2013

54321

this is so simple to make and does it have the best taste i have ever tried. the best rice pudding.

By brandi davis on October 09, 2012

54321

hi paula i just love your show. you are so sweet keep up the good job. i came on here looking for rice pudding and i got it. thank you so much. theresa smith ps. if you can please write me back i would love hearing from you.

By theresa diane smith on August 18, 2012

54321

I have a question about you flour for your garlic cheese bisquits....is it the same as regular flour or self rising flour?

By natalie on May 04, 2012

54321

I JUST WANTED TO TELL YOU HOW GREATFUL I AM FOR YOUR RECIPIES. (HOLY COW) THEY ARE ALL SO WONDERFUL. MY BOYFRIEND AND I ARE HUGE FANS. CANT AFFORD YOUR COOK BOOK AND I DONT HAVE INTERNET(OUT OF WORK) AND THATS A LUXARY WE JUST CCANT AFFORD. ANYWAY JUST WANTED TO SAY THANK YOU FOR ALL THE WONDERFUL DISHES. MY DAUGHTERS AND I WILL BE MAKING SOME OF YOUR FOOD FOR EASTER. (WE KNOW IT WILL BE A BIG HIT) THANK YOU, DONNA SMITH 3225 JULLIARD DRIVE #351 SACRAMENTO CALIF 95826

By DONNA LYNN SMITH on March 22, 2012

54321

Should this bu UNcooked rice? How about long grain rice?

By Anonymous on February 28, 2012

54321

I have a grate pound cake email me thank.

By carolyn johnson on September 18, 2011

54321

This is so good! Wonderful recipe.

By anonymous on August 18, 2011

54321

Trying to find my Grandmothers recipe for rice pudding! Will give yours a shot but NO raisins!! Will let u kno!! Thanx

By dana fawley on August 01, 2011

54321

Pretty good but, I was looking for a drier rice pudding like I grew up with. I will add more rice next time.

By Margaret Pittman on July 11, 2011

54321

too sweet sugar needs to be cut in half

By Linda on January 02, 2011

54321

too much sugar could be cut in half

By linda on January 02, 2011

54321

This is a wonderful rice pudding recipe...my husband asks for it several times a month. Cathy...Pa.

By Anonymous on December 09, 2010

54321

Melts in your mouth good! Good for a kids birthday cake ... cheap and simple smile

By Anonymous on August 02, 2010

43211

By Anonymous on June 20, 2010

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