Rice Pudding

Contributed by Mary K. (Orlado, FL)


2 cups milk
1/2 cup sugar
3 eggs
1 tsp. vanilla extract
1/2 cup cooked rice

Vanilla Sauce:
1 cup milk
1/2 cup sugar
1 1/2 tsp. cornstarch dissolved in the small amount of milk
1 egg, beaten
1/2 tsp. vanilla extract


Combine milk, sugar, eggs and vanilla extract in a bowl, mix well. Place 1 scant tbs. of cooked rice and a few plumped raisins in the bottom of each eight custard cups. Fill with the eggs mixture, place the cups in a baking pan with about an inch of water and bake at 375 degrees for 30 mins. or until knife inserted in the center of custard comes out clean. Do not over-bake. Cool completely, turn onto serving dishes and top with Vanilla Sauce.

To make Vanilla Sauce:

Bring milk to a boil. Add sugar, dissolved cornstarch and egg. Cook 1 min, stirring until thickened. Add vanilla extract. Cool. Ladle over rice pudding.

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