Wednesday, February 1, 2012

Rice Pudding

An old family favorite, this recipe comes from my Mom and is traditionally made with leftover white rice.

2 well beaten eggs
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 1/4 cups cooked rice, cooled
1 cup seedless raisins
1 teaspoon vanilla
dash cinnamon
dash nutmeg

Combine eggs, sugar and salt.
Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg.
a double batch, in the water bath
Pour into a greased 1 quart casserole dish. Set in shallow pan. Pour hot water into pan one inch deep (making a water bath for the pudding). Bake in slow oven (325) for 90 minutes. Makes 4-6 servings.


  1. I absolutely love rice pudding....I could eat it, till I dropped.

    Thanks for sharing.

  2. Thanks, Velva! I love it too - why is it so addicting? Even when made with skim milk, that custard on top is heaven.


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