Grandma Millard'S Rice Pudding
A comforting rice pudding with creamy milk, sweetened with sugar and flavored with nutmeg, perfect for cozy desserts or family gatherings.
Ingredients
Instructions
- Add all ingredients—milk, rice, sugar, Milnot milk, nutmeg, and salt—and stir well.
- Do not cover the baking dish.
- Bake at 425°F, stirring occasionally, until the rice begins to soften, about 45 minutes.
- Remove from oven and serve warm or chilled.
Tips & Substitutions
For a creamier texture, consider adding an extra splash of Milnot milk or substituting with almond milk for a dairy-free option. If you prefer a sweeter pudding, increase the sugar to 3/4 cup. Stirring occasionally while baking helps prevent the rice from sticking to the bottom of the dish. Nutmeg can be replaced with cinnamon for a different flavor profile.
Serving Suggestions
Serve Grandma Millard's Rice Pudding warm or chilled, topped with a sprinkle of nutmeg or a dollop of whipped cream for added richness. It pairs beautifully with a side of fresh fruit, such as berries or sliced bananas, for a delightful contrast. For a more indulgent dessert, consider serving alongside Granny's Cookies.
Storage & Reheating
Store leftover rice pudding in an airtight container in the refrigerator for up to 5 days. To reheat, warm it gently in the microwave or on the stovetop, adding a splash of milk to restore its creamy consistency. Avoid boiling to prevent curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Millard'S Rice Pudding contains roughly 598 calories, with 10g protein, 117g carbohydrates, and 15g fat. It is an excellent source of vitamin C (102% of the Daily Value), dietary fiber (65% of the Daily Value), and iron (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
While you can use brown rice, it will require a longer cooking time and may change the texture of the pudding. Adjust the baking time accordingly, and expect a chewier consistency. White rice is recommended for a creamier, softer pudding.
What can I do if my rice pudding is too runny?
If your rice pudding turns out too runny, try baking it a bit longer uncovered to allow moisture to evaporate. Alternatively, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook it on the stovetop until it thickens.
Can I add other flavors to this pudding?
Absolutely! You can incorporate vanilla extract, almond extract, or even a splash of coconut milk for additional flavor. Stirring in raisins or dried fruit before baking can also enhance the pudding's sweetness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).