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Grandma’s Rice Pudding & Video

The Best Rice Pudding recipe from Grandma’s recipe book.



Grandma’s Rice Pudding

Ever wonder what to do with that extra box of rice that you get with  Chinese Take-Out? Well, I’ve got a solution for you! Make Grandma’s Rice Pudding!


When I first got married, my Mother made a wonderful recipe book for me with all of my favorite family recipes and more. Lots that she hand wrote- like this one, that is love. I have Mom’s recipes, Grandma’s recipes, and my Great Grandma’s recipes. I do cherish them.



A good cook always puts all of the ingredients out that way you are less likely to forget to add something. A French chef will say, ” Mise en place”. All the ingredients are ready. Also, get your bowls and pots and casserole dishes out too!

This is one of the wonderful recipe books that my Mom has made for me.

Beat eggs, add sugar.



Whip it good. Crack that whip—okay I can’t help it, It just comes after, “Whip it good”!

Add Vanilla.

Add salt.

Scald milk, add butter

Scald, scald, scald, believe me, you will be happy when you scald.

Add milk and butter to the egg mixture.

Add that container of rice. Mush it around until all the rice is coated and covered with an egg mixture.

Grease your casserole dish, I use a small dish. Note to self get a manicure.

Pour in the pudding, and sprinkle nutmeg.

Place the casserole dish in a larger casserole dish, filled with hot water, 1/2 full. Pull your oven rack out halfway before you place this heavy double dish in the oven.

Watch my VIDEO to see how easy it is to make my Grandma’s Rice Pudding!

Grandma's Rice Pudding
Yield: 8 servings

Grandma's Rice Pudding

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Easy and delicious comforting rice pudding the way my Grandma made it! Great use of that leftover rice!


  • 2 eggs
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup milk scalded
  • 3 Tablespoons butter
  • 1 1/2 cups cooked rice
  • 1/2 teaspoon nutmeg for top
  • 1/2 cup raisin- Optional- see Note ( I didn't add raisins- but you may!)


  1. Preheat oven to 350 F.
  2. Beat eggs.
  3. Add sugar, salt, and vanilla to the eggs, and beat.
  4. Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.
  5. Add scalded milk and butter to beaten egg mixture.
  6. Add cooked rice- mix. Note- If adding raisins, wash raisins before adding to egg mixture
  7. Sprinkle nutmeg on top.
  8. Set casserole in a pan of hot water.
  9. Bake for 45- 60 minutes or until pudding has set.

How much did you LOVE this recipe?

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 Adapted from Grandma Billie’s recipes

Grandma’s Rice Pudding & Video via @Mooreorlesscook

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Sunday 20th of August 2023

Pudding consistency came out great but I think it needs a bit more sugar. This wasn’t as sweet as my granddad used to make it.

Annora Stuart

Friday 9th of June 2023

I love to your recipes? You can made the recipes books ?


Friday 17th of February 2023

For a not so savvy cook I note that your Grandma's Rice Pudding recipe does not identify quantity of rice?

Your comment on ever wondering what to do with that extra box of rice that you get with Chinese Take-Out, does this indicate the quantity of rice required in your recipe? But then later down you mentioned about when you I first got married, your mother made a wonderful recipe book for you with all of your favorite family recipes and more. Lots that she hand wrote- like this one, that is love. You have mom’s recipes, grandma’s recipes, and your great grandma’s recipes and how yo cherish them. Here you showed a pic of handwritten rice pudding recipe where it clearly shows 1-1/2 cup cooked rice.

Not being a savvy cook I presumed this omission of rice in the list of ingredients in your recipe be an unintended omission? Perhaps you may want to correct that? Cheers Not so savvy cook!!


Tuesday 21st of February 2023

Hi Zee,

You can use 1 1/2 cups to 2 cups of cooked rice.

Best, Nettie


Thursday 4th of November 2021

I'm not the biggest fan of raisins, so I typically omit them and add dried cranberries instead.

Judy V

Tuesday 5th of October 2021

I think the “scalded milk” aids to the cook time. It may also prepare the eggs for baking, but is very important to slowly add scalded milk while stirring in to the eggs so it does not curdle them.

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