Tasty Tuesday: National Rice Pudding Day


National Rice Pudding Day is coming up on August 9th! Rice pudding is an “old fashioned” dessert – which could be eaten for breakfast or snack. I grew up eating rice pudding – in fact this is my mother’s recipe. But there are several different methods.  I prefer this one because I almost always use left over rice to make Rice Pudding.  “Waste not, want not” as my mother and grandmother always used to say!

It can be made with a few variations but is easy to make and uses what you have on hand usually.



2 cups cooked rice – I usually have left over rice but if you don’t, cook rice to make 2 – 4 cups (you can double this recipe)

¾ cup raisins (optional)

2 egg whites

¼ teaspoon salt

1 ½ cups whole milk or half and half

½ teaspoon vanilla

1/3 cup granulated sugar

2 egg yolks


  1. Wash rice and cook per package or twice as much water as dry rice if you don’t have left over rice.
  2. Put in a saucepan with the milk or half and half and the beaten yolks, sugar, and vanilla.
  3. Beat egg whites and add 4 Tablespoons sugar, continue to beat until stiff.
  4. Fold into the pudding.
  5. Pour into buttered ramekins. Dust with grated nutmeg or ground nutmeg if desired.
  6. Set in a pan of water and bake in a preheated 350 degrees F oven until firm and brown. Check at 30 minutes, may take an hour or so. Needs to be set – I use a table knife in center that comes out clean to know. If knife is clean, it is done.

An oldie but a goodie – delicious! It will need to cool. It is good served warm or cold and keeps well in the refrigerator.

Bon Appetite’ with Love,

Granni K

To download this recipe, click here.