Rice Pudding

Rice pudding is a favorite around here. My husband likes it for breakfast and I like it anytime. It’s a fantastic way to use up leftover rice. There are many different variations of rice pudding found around the world. The recipe below is classic American farmhouse cuisine.



Rice Pudding

Rice Pudding

Rice Pudding

  • Heaping ⅓ Cup of Cooked Rice
  • 6 Eggs
    • ¾ – 1 Cup of White Cane Sugar
  • 1 Quart Whole Milk
  • ½ Cup of Raisins
  • ½ Teaspoon Ground Nutmeg

Pre-Heat oven to 350°.
In a large bowl combine eggs, sugar and milk. Beat well with a rotary mixer, whisk or by hand vigorously. Take care that the sugar is well blended.

Place the cooked rice in a 1 ½ – 2 quart casserole dish or into small custard dishes. Sprinkle raisins over the rice.

Pour the milk mixture over the rice. Stir rice and milk mixture very gently with a fork to help unstick any clumps of rice. Evenly sprinkle nutmeg over the top. Place casserole or dishes in a shallow pan of water to bake. Bake for about 1 hour or until a table knife inserted into the center comes out clean. Serve hot or cold.

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