Rice Pudding

Rice pudding, which uses leftover rice, makes the sweetest comfort dessert. Here's how to make rice pudding just as Grandma used to years ago.

This pudding is a vintage dessert that makes use of leftover rice. You can certainly use any type of rice you have on hand in a recipe for rice pudding. However, depending on the type of rice you use, there will be small differences in consistency. Types of rice with more starch will result in a creamier, thicker texture because of how starch is released when it comes into contact with liquid and heat. Long grain white rice and jasmine rice are excellent options. The rice is then mixed with eggs, milk, sugar and spice. For the best consistency, our six-ingredient recipe shows how to cook rice pudding in the oven.

Recipe Variations:

• This recipe for rice pudding uses nutmeg for a touch of spice, but you could certainly mix in other spices to complement that addition. Consider adding cinnamon or cardamom to enhance the flavor profile, along with vanilla extract.
• The choice to include raisins is up to you. If you prefer another option, try dried cranberries or blueberries for a pop of fruit.
• This recipe shows how to cook rice pudding with whole milk for a creamy texture. You could certainly use a nondairy milk option, or consider coconut milk for even more flavor. [Coconut milk with coconut and raisins added.]

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

Place cooked rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.

Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

The temperature at which you serve rice pudding is all up to personal preference. Some people prefer to enjoy it warm, while others let it cool in the pan before serving. For a thicker consistency, our rice pudding recipe can also be enjoyed cold.

Once rice pudding has been baked and cooled, it should be stored in the fridge. Cover the baking dish or transfer the rice pudding recipe to an airtight container.

Yield 6 servings