Community Pick
The Best Rice Pudding !
photo by FrenchBunny
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 cups white rice, cooked
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 2 1⁄2 cups milk, 2% or whole, do not use skim or 1%
- 2 egg yolks
- 1⁄2 teaspoon vanilla
directions
- In large bowl, combine sugar, salt, cornstarch and nutmeg.
- Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
- Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
- Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
- Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
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Reviews
-
TGirl,What A Great recipe,I put the dry ingredients in a bowl as stated in your recipe, (including the cornstarch),Beat the wet ingredients in another bowl,then added them together an beat with whisk again,added rice and whisked all together.The only thing I did different was add 1/2 tsp.of cinnamon along with your nutmeg.The Taste? OMG!!!!! Well I like my rice pudding cold,usually,but the smell of it baking was killing me,so I had some right out of the oven,(As did my husband) and it was so good,so hot and creamy and deliscious,I have changed my mind about eating it cold.And My Husband ate two helpings HE loved it too.Thank You for this wonderful treat.Darlene
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Oh my TGirl...this rice pudding rocks! I had leftover rice, and decided to give your recipe a try...well I hardly got a taste, my DH just gobbled it up in no time...so yummy and creamy...a 5 star recipe for sure. I never thought of adding cornstarch to rice pudding, but I do now! (I also added it with the milk before adding like Katrina did), ...followed the recipe as stated, didn't change a thing. Thanx for sharing ...great recipe! :-) ;-)
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Tweaks
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This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though.
RECIPE SUBMITTED BY
TGirl
Lake Worth, Florida
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!