Rice Pudding

  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 to 1/2 teaspoon nutmeg
  • 3 – 4 tablespoons margarine

Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.

Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.

Here’s a short, printable version of the recipe:

5.0 from 1 reviews

Rice Pudding Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • ⅓ cup sugar
  • ¼ to ½ teaspoon nutmeg
  • 3 – 4 tablespoons margarine
Instructions
  1. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes.

 

 



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Comments

  1. Made this for breakfast and its super yummy!

  2. I tried this for breakfast this morning and it was delicious! I didn’t have any nutmeg, so I added cinnamon instead, used brown sugar and I also put in about 1/4 cup of half and half with the milk. It came out tasting like the rice pudding my mother used to make when I was a kid! Yummy!

  3. OMG!!
    I think I just died & went to heaven!
    I just made this for my wife & I, and I think this is the best(bar none) recipe for rice pudding I’ve ever tasted in all my 52 years!

    TY for posting this Ma’am. GOD Bless you.

  4. Karen Pecoraro Russell says:

    I just made this rice pudding about an hour ago, and I wanted to be sure to leave
    a comment before I forgot. This is really delicious, I was totally satisfied with the results. I only
    changed one thing, and that was I added 3 teaspoons of vanilla extract and 1/2 cup of raisins to the
    mixture. I’m very happy I found this recipe, because I make rice a lot…I’m not that fond of rice, but my husband, children and grandchildren are. Now I can enjoy eating rice in a very tasty and easy pudding.
    . Thank You :)

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