Creamy Rice Pudding

  • Yield: 8 to 10 servings


3-- eggs
1cup sugar
2cups milk
1 1/2teaspoons cornstarch
1/2teaspoon vanilla
1/3cup rice, cooked
1/2 to 1cup 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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