Creamy Rice Pudding

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Creamy Rice Pudding
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 cups cooked brown rice
  • 2 ¼ cups half-and-half (light cream) or milk
  • 5 eggs
  • 1 teaspoon pure vanilla extract
  • teaspoon cinnamon
  • teaspoon ground nutmeg
  • cup honey or maple syrup
  • 2 tablespoons grated orange peel (the peel of 1 orange)
  • cup raisins or currants
  • 2 medium apples, cored and finely chopped (optional)
  • freshly whipped cream (optional)
  1. Butter a deep casseroled dish and set aside. Preheat the oven to 325°.
  2. In a blender or mixing bowl combine the half-and-half, eggs. vanilla, spices, and honey. In a large bowl thoroughly mix the rice, egg mixture, grated orange peel, raisins, and chopped apples.
  3. Pour the pudding into the casserole dish and bake uncovered for an hour, until the custard is set and the pudding begins to brown lightly at the edges.
  4. Stir the pudding thoroughly at 20-minute intervals while it is baking and add a small amount of milk if it becomes too dry.
  5. Serve Creamy Rice Pudding hot from the oven or chill it and serve it cold later.
  6. A dollop of fresh whipped cream adds the perfect finishing touch to each serving.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc.; Ten Speed Press. publisher.


 by Moosewood, Inc.; Ten Speed Press. publisher.