Frugal Foodies

If You Don’t Love My Mom’s Old-Fashioned Rice Pudding, I’ll Eat It!

Next time you have leftover rice, try this oven-baked recipe

Photo by Mgg Vitchakorn on Unsplash

My mom used to make extra rice for dinner so we could have rice pudding for dessert. This recipe is my favorite, firm, not creamy. (If you don’t like raisins, skip them. I always sprinkle my rice pudding with a bit of cinnamon, too.)

Ingredients

1 cup uncooked white rice

2 cups water

3 eggs, beaten

2 cups milk

½ cup white sugar

1 teaspoon vanilla extract

½ teaspoon salt

⅓ cup raisins

1 pinch of ground nutmeg

Directions

Place rice in a 3-quart saucepan and add water; bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Mix eggs, milk, sugar, vanilla extract, and salt in a large bowl until combined; stir in cooked rice and raisins. Transfer into a 10x6 or an 8x8 inch baking dish.