Rice Pudding
16
People talking
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.
- Ready In:
- 55mins
- Serves:
- Units:
16
People talking
ingredients
- 2 eggs
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 2 1⁄4 cups milk
- 1 teaspoon vanilla
- 2 cups steamed rice
- 1 dash nutmeg
directions
- 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Monkeygirl1628
Contributor
@Monkeygirl1628
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Wow! Better if you undercook rice slightly - so it'll absorb more of the flavor & finish cooking in the ovenReply
-
Confused by "2 cups steamed rice". Does that mean steam 2 cups of rice (like, 2 cups before its cooked)? Or does that mean steam rice then use 2 cups of the cooked rice?Reply
-
We didn't care for this. It turned out to be just sweet rice with absolutely no pudding texture to it. I was expecting at least some creamy, custardy consistency but this was just dry and sweet. Had to discard it.Reply
-
I liked it, not to sweet.<br/>Next time I am going to add crasins.Reply
-
I soaked about 1/2 c golden raisins and 1/2 c dark raisins in water for a day. They were drained and added to this recipe; the nutmeg was omitted. This recipe was pretty amazing, with full flavor. It did take about ten minutes longer to bake than the recipe stated, but that wasn't a problem. Thank you for posting!Reply
see 16 more
