My Favorite Rice Pudding

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Beat eggs.
  2. Add milk, sugar, rice, eggs, butter, vanilla and salt to the eggs.
  3. Pour into buttered baking dish; sprinkle with cinnamon and nutmeg.
  4. Bake at 350 degrees for 35 minutes or until set.

Reviews

(4)
Most Helpful

I used leftover brown rice and soy milk with delicious results! Thank you for sharing a great recipe!

EllaMozzarElla! February 06, 2008

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.

Denise in da Kitchen February 10, 2007

I used skim milk and this turned out extremely watery. The flavor was good, I will try again with whole milk,

Chef Jen #1 January 29, 2007

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