Rice Pudding – a delicious recipe with white rice, water, salt, milk, nutmeg, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put rice, water, and salt in saucepan and bring to boil over high heat.
2
Turn down low, cover, simmer 14 minutes.
3
Stir in milk and cook uncovered 20 - 30 minutes until all milk is absorbed; do not boil.
4
Stir occasionally.
5
Stir frequently towards end of cooking.
6
Stir in nutmeg, cinnamon, cloves and sugar.
7
Stir some of the hot mixture into eggs.
8
Return mixture to saucepan.
9
Mix well.
10
Pour in greased 1 1/2 qt. glass baking dish.
11
Place dish in a pan of hot water and bake at 300 degrees for 50 - 60 minutes. Pudding stiffens as it cools.
12
Sift 2 tsp. of powdered sugar on top (if desired).
13
Serve warm.
14
Serves:
15
6 - 8.
430
kcal
Calories
12
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup white rice, 1 1/2 cup water, 1 tsp. salt, 2 1/2 cups milk, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
