Grandmother'S Rice Pudding
A comforting, creamy rice pudding infused with vanilla, cinnamon, and nutmeg, topped with plumped raisins—perfect for dessert lovers and family gatherings.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add sugar to the eggs and beat well; then add the margarine until combined.
- Combine the cooked rice with the egg mixture.
- Add vanilla, cinnamon, and nutmeg to the mixture and stir to incorporate.
- Gradually add milk, beating constantly until smooth and well blended.
- Pour the mixture into a baking dish and bake until set and golden on top.
Tips & Substitutions
For a creamier texture, consider using whole milk or a combination of milk and cream. You can substitute margarine with butter for a richer flavor. If you prefer a little more sweetness, increase the sugar by a tablespoon or two, or add a splash of sweetened condensed milk. If you want to make it a bit healthier, substitute half the sugar with honey. This rice pudding pairs beautifully with Virginia'S Congealed Lime Salad.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream. For added flavor, consider serving with fresh fruit like berries or slices of banana. This dish also goes well alongside a slice of Chocolate Almond Tea Bread for a delightful dessert spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk to restore creaminess and heat gently in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid reheating too many times to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Rice Pudding contains roughly 1023 calories, with 12g protein, 149g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (67% of the Daily Value), vitamin C (52% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium. It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Absolutely! Leftover rice works perfectly for this rice pudding. Just measure out 2 cups of cooked rice, and ensure it's not overly dry, as this will help achieve the desired creamy texture. If the rice is a bit dry, add a little milk before mixing it into the pudding mixture.
Can I make this rice pudding dairy-free?
Yes, you can make a dairy-free version by substituting the milk with almond milk, coconut milk, or another non-dairy milk of your choice. Just keep in mind that the flavor and texture may vary slightly. Ensure that the margarine is also dairy-free if you choose that option.
How can I enhance the flavor of the pudding?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the mixture. You could also incorporate chopped nuts or a splash of almond extract for a different twist. Experimenting with spices like cardamom or adding a bit of maple syrup can also elevate the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).