Creamy Rice Pudding

  • Yield 8 to 10 servings

A great use for left-over rice.


3 -- eggs
1 cup sugar
2 cups milk
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla
1/3 cup rice, cooked
1/2 to 1 cup raisins (optional)
-- nutmeg to taste


  1. Preheat oven to 325F.  Beat eggs, add sugar and beat well.  Add milk, cornstarch and vanilla; mix well.  Stir in rice, raisins and nutmeg.  Pour in 8-inch square baking dish and set in a pan containing 1-inch water.  Bake for 2 hours.


Recipe reprinted with permission from the Junior League of Hampton Roads Virginia Hospitality (Junior League of Hampton Roads, Inc., Newport News, Virginia, 1975).



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