Mary Howard'S Rice Pudding(My Very Own)
Creamy rice pudding with raisins and nutmeg offers a comforting dessert with rich flavors, perfect for family gatherings or cozy nights.
Ingredients
Instructions
- Beat eggs, sugar, milk, vanilla, and raisins together and add cooked rice.
- Stir until the mixture is soupy; add more milk if needed.
- Pour the mixture into a baking dish, sprinkle with nutmeg, and dot with butter.
- Bake at 350°F for 30 to 40 minutes until set.
- Allow to cool slightly to set before serving.
- If overcooked and dry, serve with a delicious sauce.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of heavy cream. You can substitute raisins with dried cranberries or chopped nuts for variation. If you prefer a sweeter pudding, add an extra tablespoon of sugar. A sprinkle of cinnamon can also enhance the flavor, much like in American recipes. Make sure to beat the eggs well to avoid any clumps in the final dish.
Serving Suggestions
Serve warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Banana-Pineapple Pudding Pops for a delightful dessert spread. Consider adding a sprinkle of toasted almonds or walnuts for crunch, or serve alongside a light fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat, adding a little milk to restore creaminess. If the pudding thickens too much, a splash of milk will help bring it back to the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Howard'S Rice Pudding(My Very Own) contains roughly 1091 calories, with 12g protein, 138g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (70% of the Daily Value), iron (45% of the Daily Value), and calcium (39% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 20g of dietary fiber toward your daily target.
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 sugar instead of white sugar?
Yes, using brown sugar will add a richer flavor and slight caramel notes to the pudding. Just keep in mind that it may alter the color slightly, giving it a darker hue, but it will still be delicious.
What kind of rice is best for this recipe?
Short-grain rice, such as Arborio or sushi rice, works best for a creamy texture. However, you can use any leftover cooked rice, including long-grain varieties, though the consistency may vary.
Can I make this recipe ahead of time?
Absolutely! You can prepare the rice pudding a day in advance. Just bake it as directed, let it cool, and then store it in the refrigerator. It will actually taste even better the next day as the flavors meld together.
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).