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5 from 4 votes

Classic Rice Pudding

A long-forgotten dessert that deserves a comeback.
Prep Time5 mins
Cook Time1 hr
Course: Dessert
Servings: 8


  • 3 large eggs
  • 1 cup (200 grams) sugar
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups (600 ml) milk
  • 2 cups (272 grams) or up to 3 cups (458 grams) cooked rice
  • 1/2 to 1 cup (100 to 200 grams) raisins or drained, diced peaches (from a 15-ounce can)


  • Center the oven rack, and preheat the oven to 325°F. Also, grease a 3 quart baking dish.
  • Using a wire whisk, thoroughly beat the eggs in a large bowl. Stir the sugar and nutmeg together to avoid big clumps of nutmeg. Add the sugar mixture to the eggs, and whisk well. Then whisk in the butter, vanilla, and salt. A little at a time, whisk in the milk. Then use a spoon to stir in the cooked rice and raisins or diced fruit. Pour the mixture into the prepared baking dish.
  • Bake, uncovered, for 30 minutes. Then stir the contents to discourage the rice and fruit from settling at the bottom of the dish. Continue baking until a knife inserted in the center of the pudding comes out clean or mostly clean -- usually 30 to 45 minutes. Serve hot, warm, or cold. Leftover pudding can be covered and refrigerated for at least 3 days.