One of my favorite ways to use leftover white rice is my Mama’s Rice Pudding recipe. We published this in our family cookbook years ago and it is the only recipe I use for rice pudding. It came in really handy this week. Our daughter made dinner the other day and got the rice cooker quite full! I was excited to see that much rice because I knew I would be making pudding with 3 cups of it. There is still quite a bit more left, but I am sure we won’t have any problem using it in other meals.
Oh and guess what August 9th is? National Rice Pudding Day! We posted just in time for you to use this recipe to celebrate.
There are only 6 ingredients but the combination is delicious. Just be careful with the nutmeg. Sometimes I get a little carried away with the sprinkling–I think I might have overdone that this time. No worries, because it’s still yummy!
I consider Mama’s Rice Pudding to be on my list of comfort foods and it would be a great dessert to have with just about any meal. Hmmm…wonder what this would be like as a side dish? Too sweet? Maybe. But why not take a chance and try it anyway? Maybe with Niki’s Beans & Dogs.
Oh, maybe I could leave out the nutmeg next time and add some fresh mango and it would almost be like Mango Sticky Rice! Yes.
Do you have any family recipes that have been passed down through the decades that you enjoy making? Any other leftover rice recipe ideas? Just sayin’.
Mama's Rice Pudding
- August 6, 2020
- Print this
Ingredients
- 3 cups cooked white rice
- 2 cups sugar
- 4 large eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla
- Nutmeg
Directions
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Combine all ingredients, except nutmeg, and mix well.
- Step 3
- Pour into buttered baking dish and sprinkle with nutmeg, to taste.
- Step 4
- Bake for 1 hour, stirring 2-3 times during baking.
