mama's "minute" rice pudding
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.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
5 serving(s)
Ingredients
- 2/3 cup minute rice, uncooked
- 2 3/4 cups whole milk
- 1/2 cup raisins
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- - cinnamon
How To Make mama's "minute" rice pudding
-
Step 1Preheat oven to 350°F. Combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg in a buttered 1 1/2 quart baking dish.
-
Step 2Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 292kcal, carbohydrates: 49g, cholesterol: 28mg, fat: 9g, fiber: 2g, protein: 6g, saturated fat: 5g, sodium: 325mg, sugar: 27g, unsaturated fat: 4g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Puddings
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Wheat Free
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
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