Prep 5 mins
Cook 45 mins
And old comfort food recipe that tastes like grandma used to make.
- 1 cup rice, cooked
- 1 1⁄2 cups milk or 1 1⁄2 cups non-dairy milk substitute
- 2 eggs, beaten
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1⁄4 cup raisins (optional)
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- Boil rice and milk gently, slowly add eggs, sugar and vanilla.
- Pour into 1 ½ quart casserole dish.
- Add raisins.
- Sprinkle with spices.
- Place into larger pan containing ½ inch water.
- Bake 35 40 minutes at 350 or until knife inserted near the edge comes out clean.
I used part low fat milk and part non fat half & half. It came out wonderful !!
I don't know if this happens to everyone, but when I use soy milk-substitute, the pudding comes out kind of greyish. It looks unappealing, but just dim the lights and enjoy, because the flavour is superb.
Very yummy! I used vanilla-flavored almond milk as the dairy substitute and probably could have put in a bit less sugar; as it is, I followed the recipe to a T. I needed to bake it for about 50 minutes, and even then it wasn't as firm as I would have hoped. All in all, a very good, easy dessert, perfect for a cold winter's night!