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Rice Pudding

Mom and Grandma made it this way, custard with rice in it. Substitute bread for the rice and you have bread pudding.

Mix together, 3 eggs or 2 whole and 2 yolks, 1 1/2 cups sugar, 3/4 tspn salt, 1 tspn cinnamon, and add up to 3 cups cooked rice. The less rice you use, the more custard on the top. Add a handful of raisins, if desired. Stir in 2 to 3 cups of warm milk; (more rice, use more milk).

Pour into a 1 and 1/2 quart casserole, set in a pan with 1" of hot water in the pan. Bake at 350F for 1 hour and 30 minutes. Test for doneness with a knife between the center and edge; it should come out clean.

Serve warm or cold, plain or with cream or fruit. Optional, bake in custard cups, about 45 minutes in hot water, too.

Increase: 4 eggs, 2 cups sugar, 1 tspn salt, 4 cups milk.