Prep 10 mins
Cook 45 mins
I ate rice pudding from the store all the time when I was a kid. I saw this recipe and made it, it taste 100 times better than the store bought kind.
- 2 eggs
- 118.29 ml sugar
- 2.46 ml salt
- 532.32 ml milk
- 4.92 ml vanilla
- 473.18 ml steamed rice
- 0.25 ml nutmeg
- Separate eggs, beat yolks.
- Add sugar, salt, milk, vanilla, and rice.
- Stiffly beat egg whites and fold into mixture.
- Turn into baking dish.
- Sprinkle with nutmeg.
- Bake in moderate oven (350 degrees F.) for 45 minutes.
Light and subtle. I have also been adding a little bit of cinnamon because we like that. I have a large family, and this recipe doubles well. I like it cold for breakfast the next morning! Great way to use up leftover rice. Thanks.
This is a great recipe-easy to make-clear directions and wonderful taste-I'm sure I will be making it again-often and soon-thanks for this great web site
My son is home sick and I thought this sounded like a good comfort food to make for him (plus my D.H. and I love rice pudding). I thought I would give this recipe a try although I added raisins and a little cinnamon. Thanks for a great recipe with easy to follow directions.