Rice Pudding

“It does not happen all at once. There is no instant pudding.”

-W. Edwards Deming

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This rice pudding recipe could be considered a “lighter” version of the old traditional rice pudding that I grew up loving.

Nothing wrong with whole milk and butter at all, in moderation.

It ends up so creamy and great anyway, I figured why not lighten it so I can have a second helping without feeling like I need to run around the block a few dozen times.

This person is not a runner. I avoid running unless knife wielding psychos are trying to eat my liver but they’d get their snack within a couple of blocks. I’m a yoga, dirt bike, surfing kinda gal. Anything that makes me feel the need to run, has gotta go. 😉

Rice pudding isn’t hard, new or expensive.

It is a sweet creamy comfort food that has become a holiday tradition for us.

This recipe makes four servings. I always double it for my family of six.

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Preheat your oven to 300 degrees, please!

You will need:

1/2 Cup White Rice

1/2 Teaspoon of Vanilla

2 Egg Whites

1 1/2 Cup. Milk

1/3 Cup Sugar

(I have also made this by omitting the sugar and using 2 Tablespoons of honey or agave nectar instead. I’m sure you could use an sweetener like Truvia as well. When I used maple syrup instead of sugar it was good but totally different taste… in case you were thinking that direction.)

2 Tablespoons Dry non-fat Milk

Pumpkin Pie Spice

(Pumpkin pie spice is my favorite but if you don’t have any, you can use cinnamon and nutmeg to sprinkle along the top of this dish)

1/4 Cup Raisins – Optional

(we don’t care for raisins much so I NEVER use them)

Grab a pot with a lid.

Add 1 cup of water to the pot, the 1/2 cup rice and bring to a boil.

When it reaches a boil, cover it and turn the heat down to simmer for 15 minutes.

In another bowl combine the milk, dry milk, sugar, egg whites, vanilla, raisins and mix together.

When rice is done, let is cool for five minutes and then add the rice into the bowl with the milk mixture.

Mix together.

Grease a 1 1/2 quart casserole dish and put the contents of the bowl into the dish.

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Sprinkle the top of the dish with pumpkin pie spice.

Put it in the oven and bake uncovered for 1 hour.

I sprinkle each serving with a little extra pumpkin pie spice and ta-da!

We have some yummy rice pudding!

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It is a humble, sweet dessert that sounds like it should take more time to make than it really does.

It is a frugal dish that contains ingredients readily found at discount stores like Dollar Tree and .99 Cents Only Stores. I find that for a $6 investment or less, I can make 3-6 pans of rice pudding that everyone loves.

Our kiddos go crazy for it!

Seriously, they argue about the last spoonfuls.

It is hysterical!

There is something about pudding that makes everyone smile.



Meg xoxo

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1 comment

  1. This recipe looks really yummy. I love rice pudding but have never made it myself before. I will have to try this, maybe with a little cocoa sprinkled on top. Thanks for sharing @ Let’s Get Real!

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