Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

In my quest for Rice Pudding Nirvana, this brings me close to paradise! The recipe is from the Cooking Light 1993 Recipe Annual.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 deg F.
  2. Spray a 2-quart baking dish with cooking spray and set aside.
  3. Combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil.
  4. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
  5. Combine cornstarch and remaining 1 tablespoon milk.
  6. Add to rice mixture, stirring constantly.
  7. Bring to a boil; cook one minute.
  8. Remove from heat.
  9. Gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly.
  10. Stir in pears and vanilla.
  11. Pour mixture into prepared baking dish.
  12. Combine brown sugar and cinnamon and sprinkle over rice mixture.
  13. Bake at 350 deg F for 45 minutes or until pudding is set and top has a light crust.
  14. Refrigerate leftovers.
Most Helpful

This recipe is great! Brought it to a gathering and people thanked me for bringing it. Will use this recipe for rice pudding from now on.

pha March 07, 2008

wonderful recipe. my husband loved it. i used fresh pears that were to ripe for lunches.

Chef Suz in Bekond January 17, 2005