Curtis Bay Rice Pudding Recipe

Name: Curtis Bay Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. raw rice; 1 qt. milk; 3/4 can sweetened condensed milk; 1 egg, well beaten; 3/4 c. sugar; 1 tsp. vanilla; lemon juice; cinnamon; grated nutmeg; raisins (optional)

Servings: persons

1
Wash rice.
2
Place in saucepan with 2 cups water and bring to a boil. Cook, uncovered, over low heat until rice has absorbed water and is tender. Remove from heat.
3
Rinse rice again in colander; drain well.
4
Return rice to saucepan with milk and condensed milk. Cook over low heat until there is just a thin layer of liquid covering the rice.
5
Remove from heat.
6
Add egg, sugar, nutmeg to taste and vanilla. Add a squeeze or two of fresh lemon juice. Sprinkle surface with cinnamon.
7
Let cool at room temperature, then refrigerate.
8
If raisins are desired, plump in boiling water for a few minutes, then drain before adding to rice with egg and seasonings.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. raw rice, 1 qt. milk, 3/4 can sweetened condensed milk, 1 egg, well beaten, and more.

Yes, Curtis Bay Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curtis Bay Rice Pudding

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