Prep 5 mins
Cook 35 mins
I have made this recipe since my children were small and now that they are adults its still a favorite with all of us. I hope you enjoy it. I especially like the recipe too because you dont have to cook the milk/rice mixture. You just mix everything and bake it in the oven. I always make it with left over rice.
- 4 eggs
- 2 cups milk
- 3⁄4 cup sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 cups cooked rice
- 1⁄2 cup raisins (optional)
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- Beat eggs.
- Add milk, sugar, rice, eggs, butter, vanilla and salt to the eggs.
- Pour into buttered baking dish; sprinkle with cinnamon and nutmeg.
- Bake at 350 degrees for 35 minutes or until set.
I used leftover brown rice and soy milk with delicious results! Thank you for sharing a great recipe!
This IS agreat way to use up left-over rice! I did substitute Splenda for the sugar, but other than that, I followed you recipe exactly. Although it was more like a custard than the usual traditional creamy rice pudding we are used to, my DH and I enjoyed it very much. Thanks for posting this quick and easy dessert.
I used skim milk and this turned out extremely watery. The flavor was good, I will try again with whole milk,