Rice Pudding

I had some leftover rice, begging to be used and thought rice pudding would be fun. My husband loves rice pudding and since I don’t, I thought this would give me some bonus points. He has yet to eat it, so hopefully it is worth the time I spent.
Time you ask? Oh, my! This was supposed to cook over a double boiler and after stirring for 45 minutes, it refused to thicken! (I used only 1 egg. That could’ve been it? So, I changed the recipe to 2) I finally resorted to cooking it in a pan. It thickened. I am guessing the reason is so that the bottom doesn’t get scorched, but it didn’t and the consistency was pudding-ish. My advice for you, the modern cook? If you have 45 minutes and a proper double boiler, try it! Let me know your results! For the rest of you, just cook in a pan and stir, stir, stir!

Rice Pudding


  • 1 c. cooked rice
  • 2 c. milk
  • 2 eggs, separated
  • 1/2 c. sugar
  • 1/4 t. salt
  • 1/2 t. vanilla
  • 1/4 t. nutmeg


  1. Whisk egg whites until stiff, and set aside.
  2. Heat milk with rice and salt until the edges start to bubble.
  3. While milk is heating, beat egg yolks and sugar until creamy. (it may take a minute or two).
  4. Add hot milk slowly.
  5. Heat in a pan over medium-low heat until thick, stirring constantly!
  6. Fold in eggs whites, vanilla and fresh grated nutmeg. (In place of vanilla and nutmeg, you could use the zest and juice of half a lemon).

Serve warm or cold!

Here are my egg whites. I am so proud! I did them by HAND!!!

Here is the rice “soup”…after 1/2 hour!!!

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