Rice pudding..I know, the thought is enough to make some people quiver with disgust. I don’t know what it is about this sweet treat that makes some people sick, and others (like me), in complete and utter heaven. I think I have come to realize if you grew up eating rice pudding you love it, and if you were not introduced to it until later in life (my husband), you have sworn it off as one of the least tempting desserts out there. Oh, what a sad fate. I would like to thank my Mother for introducing this dish to me when I was a little lady. I can’t count the number of times we had rice pudding for breakfast growing up. Nearly every time my mom made a meal with rice, she always doubled the amount of rice we needed so we could have the leftovers as rice pudding in the morning. (No wonder I do that!)
I hope I can change your mind with these two, equally delicious, rice pudding recipes. I seriously can’t get enough rice pudding. I love cinnamon. I love anything creamy. I love raisins (call me weird!), and I love breakfast food that tastes like dessert. You can eat it warm, or you can eat it cold. No matter how you slice it, this versatile dish is a scrumptious, smooth, and sweet treat your family is sure to love!
- 2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
- 1 1/2 t. nutmeg
- 3/4-1 c. sugar (depending how sweet you like it)
- 2 t. vanilla extract
- 1/2 t. salt
- 1 1/2 t. cinnamon
- 1 c. raisins (optional)
- 2 eggs
- 4 c. water
- 1 c. dry non instant powdered milk
- In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to thicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through, add them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Add the vanilla and stir the pudding. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.
Growing up we always had the stove top version of rice pudding, but this baked version is just as delightful and is actually a little easier to make. It comes out tasting more like a custard than a thick pudding. It can also slice in pretty square pieces if you wanted to serve it as a dessert on a plate. Other than the hour and a half baking time, it comes together in just a minute or two and can be prepared the night before and baked in the morning. Super simple and it tastes fabulous (it’s late, I have run out of clever words to describe this dish…brain cramp–when in doubt, my word of the day is fabulous. hehe 😉 Enjoy!
- 2 eggs, beaten (you can use powdered eggs)
- 1/2 c. white sugar
- 2 c. milk (or 2 c. water and 6 T. dry powdered milk)
- 1 1/4 c. cooked white rice, cooled
- 1/2 c. raisins (optional)
- 1 t. cinnamon & nutmeg
- Preheat oven to 325 degrees. Mix all of the ingredients together and pour into a greased 1 quart bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put the pan into the oven and bake for 1 1/2 hours, or until a toothpick in the center comes out fairly clean and the pudding has set. Let cool slightly and serve warm or cold with whipped cream.