Mama's "Minute" Rice Pudding

Susan Feliciano

By
@frenchtutor

This recipe is old, circa 1950's. But it was new when my mother first found it on the Minute Rice box. Minute Rice was new at that time. This one is egg-less, although if you like eggs, you can beat 2 egg yolks well with the milk before combining the ingredients. The egg whites could be made into a meringue topping. But my mother was simple in her cooking, not much time for frills, as she was busy bringing up 3 very active children.


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Serves:

5

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2/3 c
minute rice, uncooked
2 3/4 c
whole milk
1/2 c
raisins
1/2 c
sugar
2 Tbsp
butter, melted
1/2 tsp
salt
1 tsp
vanilla extract
1/4 tsp
ground nutmeg
cinnamon

Directions Step-By-Step

1
Preheat oven to 350°F.
Combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg in a buttered 1 1/2 quart baking dish.
2
Bake in a 350° oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon.
Serve warm or chilled. Pudding thickens as it stands.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free