Prep 5 mins
Cook 1 hr
What I like most about this recipe is it uses up leftover rice and it uses dry milk. My son loves it. I also freeze leftovers for a dessert again later.
- 3 1⁄2 cups water
- 1 1⁄2 cups instant nonfat dry milk powder
- 2 cups cooked rice
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 2⁄3 cup sugar
- 1 cup raisins
- 4 eggs, beaten
- Preheat oven to 350.
- Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
- Add butter and rice; heat slowly until scalding.
- Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
- Bake for 1 hour.
This was my first experience using dry milk in rice pudding and it was a economically way to get creamy pudding! I made a fresh batch of rice for the recipe. With the 4 eggs this pudding really poofs up beautifully and was very velvety in texture. This is a fabulous way to use up your leftovers! Thanks Brenda, for posting. Roxygirl Roxygirl