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Nutrition Facts
Serving Size 1 (171g) Recipe makes 6 servings
Calories 323
Calories from Fat 48		(14%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 249mg		10%
Potassium 195mg		5%
Total Carbohydrate 60.7g		20%
	Dietary Fiber 1.3g	5%
	Sugars 16.8g
Protein 7.3g		14%
detailed view... how is this calculated?

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The Best Rice Pudding !

Recipe #76453 | 1¾ hours | 5 min prep | add private note

⁽⁴⁵⁾ RATE IT NOW Print Recipe

By: TGirl,RN
Nov 14, 2003

Left over rice never had it so good ! This creamy pudding is the perfect way to use up the extra white rice from Chinese take-out or from tonight's supper, and delicious enough to make you cook some up fresh, just so you can have this for dessert! Tastes great warm or cold--Enjoy!!

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups white rice, cooked
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 1/2 cups milk, 2% or whole, do not use skim or 1%
2 egg yolks
1/2 teaspoon vanilla

Directions

1
In large bowl, combine sugar, salt, cornstarch and nutmeg.
2
Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
3
Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
4
Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
5
Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.

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Featured Reviews for This Recipe

From: Ashley S.

On Sep 8, 2009

I accidentally made 5 times too much rice yesterday (realizing as I was pouring water on top of it lol) so today I have been making all things rice...and this was my winner choice for dessert and omg it isn't even out of the oven yet and it's delish! I stirred it a little about half way through and mmmmm!! It's great! I made curry for dinner, so I used coconut milk (all I have is skim milk) to see if it would work and so far it is! I also added some cinnamon and I'm going to top it with toasted coconut flakes. Thanks for this delicious recipe! It was super easy to throw together too!

0 people found this review helpful

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From: TrebleClef

On Mar 22, 2009

This is awesome rice pudding! Reminds me of the stuff my great grandma used to make. It's a little more labor-intensive than a lot of the recipes on this site, but well worth it! Thank you for posting!

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From: Chris from Kansas

On Jan 31, 2004

I made this twice. The first time it was too sweet for my taste so I reduced the sugar to 1/4 cup the second time around. I liked it much better this way and even enjoyed it for breakfast! Thanks for the recipe.

9 people found this review helpful

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From: Darlene Summers

On Feb 11, 2004

TGirl,What A Great recipe,I put the dry ingredients in a bowl as stated in your recipe, (including the cornstarch),Beat the wet ingredients in another bowl,then added them together an beat with whisk again,added rice and whisked all together.The only thing I did different was add 1/2 tsp.of cinnamon along with your nutmeg.The Taste? OMG!!!!! Well I like my rice pudding cold,usually,but the smell of it baking was killing me,so I had some right out of the oven,(As did my husband) and it was so good,so hot and creamy and deliscious,I have changed my mind about eating it cold.And My Husband ate two helpings HE loved it too.Thank You for this wonderful treat.Darlene

8 people found this review helpful

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