Over the weekend I noticed that we had lots of milk on hand, so of course I made a recipe of custard (receipe in my book), and after that, I still had extra milk, so I decided to make some rice pudding which I had not made in a while. It was a good choice because I also happen to have some cooked rice in the fridge left over from Thursday’s dinner. so I got my ingredients out and whipped up a batch. My Dad used to make rice pudding at the restaurant and he would frequently deliver a little pot to our family to enjoy- our kids loved it. Almost every culture in the world makes some form of rice pudding. Sometimes as a dinner entrée which would most likely include no sweetener whereas sometimes it’s used as a dessert in which case is it would be sweetened with sugar, agave or honey or even maple syrup. Most versions use a variety of rice that is white. And in Great Britain. They actually sell a type of rice called 'Pudding Rice' , which is extremely absorbent,  shaped a bit like arborio rice, which is also used for risotto. For this recipe, I happen to have brown rice on hand, which gave the pudding a little nutty texture because brown rice is a little more dense in texture.  this recipe is bakes, i know a Greek friend who cooks her on the stove top stirring very frequently.

My baked sweet treasures when they came out of the over Friday night.

    When it comes to milk to use in your rice pudding , the more fat in the milk, the thicker and richer the consistency will be of your rice pudding. Of course, you can use skim milk, but your rice pudding won’t have a real creamy of a taste. (my Dad sometimes put ice cream in his for a thicker consistency).  When I took the rice pudding out of the oven Friday night,  I went to enjoy some right away and it was hot so I scooped some out into a little bowl and I happen to have half-and-half cream in the fridge also from another recipe last week and I poured that over,  which gave it a really nice taste.  

    When it comes to flavoring, rice pudding, traditionally is flavored with vanilla and cinnamon.  Most recipes include those there are other options as well. I happen to use the vanilla, but I also added some orange zest and I’ll explain why in a minute.  Some like to sprinkle cinnamon on top at the end if cooking after all stirring during the cooking process is complete or in the recipe as they’re mixing it, and I’ve also seen recipes that use nutmeg rather than cinnamon in addition to the vanilla.  I talked to a friend over the weekend who mentioned that her Mom alternated sometimes made with raisins for her and other times without for her brother.  I didn’t have raisins on hand, and the only other dried fruit that I had that would work I thought were cranberries so I added the cranberries and since I added the cranberries, I thought the orange zest would be a nice combination flavor, so I just zested one orange (about 1 Tablespoon)  into the mixture.  However, you decide to make rice pudding. I’m sure you will enjoy it as well those who gather around your table.
Rice Pudding

-2/3 cups uncooked rice (1 3/4 cups-2cups       cooked)

-1 1/3 cups water (only if you are cooking the rice)

-2 eggs

-1/2 cup sugar (I used 1/4 cup light agave

-1/2 cup raisins or dried cranberries

-2 cups milk (at least 2%, I recommend whole)

-1/2 teaspoon pure vanilla

-1/4 teaspoon sea salt ( or any salt

-optional: 1 Tablespoon orange zest

-optional milk/cream to pour over when cooked

-1 teaspoon cinnamon or nutmeg


  1. If cooking rice, if you don’t have some on hand already cooked, heat water and rice to boiling stirring a couple times.  Reduce heat, cover and simmer for about 13 minutes.  All water should be absorbed.
  2. Preheat over to 325 degrees.  Beat-whisk eggs in an ungraded casserole dish or smaller Dutch oven.  Blend in sugar (or agave) raisins/dried cranberries, milk, vanilla, salt (or zest of orange if using) and nutmeg/cinnamon.
  3. Bake uncovered, stirring occasionally, until desired doneness, sometime between 50-60 minutes. (This varies because of varying temperature of ovens and oven temperature with door opening and closing to stir.  Serve warm or cold alone or with milk or cream poured over top.  Refrigerate any remaining pudding. Serves about 6-8.  Enjoy !
I sat in the sunroom over the weekend as I typed up this recipe. What a gorgeous fall weekend🍁