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I've never liked the texture of rice pudding made with eggs, and since I couldn't find a recipe without them, I gave this a whack. I didn't measure anything, but my "guess-timations" shouldn't be that far off.
- Follow box directions and cook pudding.
- Stir in everything else.
- Pour into cake pan and bake at 450 until golden (about 1/2 hour).
- Gloat to your husband about your mad cooking skills and enjoy!