Mary’s Rice Pudding

My Christmas isn’t complete without rice pudding. In fact, I make it several times throughout the season. What I do is cook up the rice the day before, making enough to serve it for our starch at the dinner hour. Then the remainder of the rice is all set for pudding making the next day.

Rice Pudding

Preheat the oven to 350 degrees.

Cast of characters:

  • 1 cup of cooked rice
  • ½ cup sugar
  • 2 eggs
  • 1 t. vanilla extract
  • 1 cup whole milk
  • 1 cup whipping cream
  • Nutmeg

In an oven-proof 2-quart casserole bowl, beat the eggs with sugar. Add the rice and liquids. Stir gently and add the vanilla. I sometimes also add raisins. Pour into the casserole dish and sprinkle the whole top with nutmeg. Set casserole in a pan of hot water.*

*The pan needs to be a couple of inches larger than the bowl and have enough hot water to come up to about 2 inches on the casserole bowl.

Bake for about 45-50 minutes.

Enjoy this special treat served warm or cold . . .

It won’t last long!