Rice Pudding
Ingredients
- 1 cup cooked rice
- 1 1/2 cup sugar
- 1 cup milk
- 2 eggs, beaten
- 1 tsp vanilla
- 1 tsp cinnamon
- 3 tbsp butter, melted
Step-by-Step Instructions
- Preheat oven to 350 degrees. Grease a baking dish with butter or cooking spray.
- In a mixing bowl, beat the eggs well. Add the cooked rice, sugar, milk, vanilla, cinnamon, and melted butter. Mix all ingredients together until well combined.
- Pour mixture into the prepared baking dish. Bake at 350 degrees for 30 minutes, or until the pudding is set and the top is lightly golden. The center should be just barely jiggly when you shake the dish.
- Let cool slightly before serving. Delicious served warm or chilled.
Common Problems and Solutions
Q: Why is my pudding watery?
A: Make sure you're using cooked rice that's not too wet. If your rice was freshly cooked and steamy, let it cool and dry out a bit first. Also, don't overbake or the eggs will curdle and separate.
Q: Can I reduce the sugar?
A: Yes, but it'll be much less sweet. Try starting with 1 cup sugar and taste the mixture before baking—it should taste slightly sweeter than you want the final result to be.
Tips and Techniques
Use day-old rice if you have it—it’s drier and absorbs the custard mixture better. And don’t skip greasing that baking dish, or you’ll be scraping pudding off the bottom.
Ingredient Substitutions
- white sugar: brown sugar or a mix of both
- whole milk: half-and-half or evaporated milk
- cinnamon: nutmeg or a pinch of both
Equipment Needed
- Mixing bowl
- Baking dish (8x8 or 9x9 works well)
- Whisk or fork for beating eggs
Historical Context
Rice pudding became a practical dessert across the American South as rice cultivation expanded. In Louisiana, where rice farming has been central since the 1880s, transforming leftover rice into dessert was both economical and delicious.
