Rice Pudding For One

Submitted by Lennie

"I'm passing this along for all the seniors and singles. I haven't tried it myself, but plan to soon as it sounds easy and tasty."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 1

ingredients

• 3⁄4 cup water
• 1⁄4 cup long-grain rice
• 1⁄4 cup milk
• 1 large egg
• 4 teaspoons sugar
• 1⁄4 teaspoon vanilla extract
• 2 tablespoons raisins

directions

1. Bring water to a boil and add rice.
2. Cover and simmer for 20 minutes.
3. Preheat oven to 350F degrees.
4. Whisk milk and egg together, then whisk in sugar and vanilla.
5. Stir into the hot cooked rice and then stir in raisins.
6. Pour rice mixture into a small greased casserole dish and bake, uncovered, for 20 minutes.
7. Serve warm with pouring cream.

Reviews

[sara larsen]

Great. Quick. I did add additional sugar after it was baked, just a personal preference. I will be making it again. A great comfort food on a cold, windy day.

 

[Mirj2338]

As the only rice pudding lover in my family I have suffered for years without making one of my favorite comfort foods. I made the rice in the microwave, left out the raisins, and added some cinnamon and nutmeg, and was in comfort food heaven! Thanks Lennie, I don't know why I didn't think of this myself, and I'm so glad you did!

 

[Cookin Swimmer]

I used Splenda and 2% milk also. Because I read the reviews, I also added cinnamon 3 minutes before ending of baking. I personally don't think the matter with this is what kind of milk you use, but how much. I would recommend adding more milk because it turned out dry, which made it bland. I added some fruit at the top which made it better. It was reasonably good, but could be a lot better. Lower calorie than a lot of other recipes though =)

 

[Calhoon]

Awesome, I used Splenda instead of sugar and 2% milk (that was not good), however it was still great, just not creamy.

 

[Nose5775]

Cooked, the rice measured 3/4 cup, in case you want to make this with leftover rice. I made this in my toaster oven and it was easy. Based on the comment about blandness, I went ahead and added some grated lemon zest and some nutmeg. It tasted really good with those additions. I left out the raisins. I thought at first that this was a bit too dry and a bit too eggy (but I am picky about egginess). Then I remembered the instruction about pouring cream on it. With cream poured on it, it was suddenly really good (as is so often the case with food).