rice pudding

We have been eating a lot of rice lately.  I love it with broccoli and green beans and some toasted sesame oil…or my favorite mongolian fire oil.  It seems to be hit or miss with everyone else though.  Either I don’t make enough, or I make too much.  And since I am the only one that really looks in the fridge at the leftovers, I need to find something to make with day old rice.  Rice pudding is the favorite right now.

My kids love rice pudding.  Seriously, they would probably eat it breakfast, lunch, and dinner if I let them – I don’t.  This recipe I really like because it doesn’t use a ton of sugar.  I don’t think that rice pudding really needs to be that sweet, but that is just me!

Rice Pudding

~2 cups of last night’s brown rice
4 eggs
2 cups milk (i have used everything from skim to whole milk – it all works)
1/4-1/3 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Mix eggs and milk in a bowl.
Add rice and mix together.
Add sugar and spices and salt, mix well.
Pour in an 8×8 pyrex baking dish and then put the 8×8 dish in a 9×13 pyrex baking dish.
Boil some water – a tea kettle full.
When the water boils, put both baking dishes in oven, pull out rack and pour water in the 9×13 baking dish about halfway up the 8×8 baking dish, to create a water bath.
Bake at 325 degrees for 50 minutes, or until a knife comes out clean.  Today mine took about an hour.

I make this for breakfast a lot with the left over rice, but it would also be great for dessert.  I have wondered about making a savory rice pudding, but I am not sure how that would work with the custard…maybe I will try that next time 🙂  I hope you like it!