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Brenda's Rice Pudding

[before going to the trouble, I just discovered Senor Rico Mexican Style Rice Pudding in 9 ounce containers at Aldi (said to also be at Walmart)...delicious!]

Use leftover cooked rice that you have frozen or kept refrigerated from a recent meal. The basic recipe is my sister-in-law's, Brenda Drafts Speer. A dessert pudding is milk plus sweetening with a key staple ingredient plus a binder, usually cooked.

  •  milk (about a cup per two cups of rice) to fill/cover rice 80-90%
  • sweetener:

     sugar (about 1/4th to 1/2 cup per two cups of rice)

     raisins (as much or as little as you like)
  • staple ingredient: leftover cooked rice
  • binder: egg (at least one per two cups of rice)
  • taste enhancer: vanilla

Mix all together and bake in an oven preheated to 350 degrees F. about 20-30 minutes (until it looks done). This produces a pudding with high content of rice...very rice-dense.

Experimenters: Raisins add taste variety and sweetness, but do so as discrete packets of taste released only as chewed. One can vary this recipe by adding other types of fruit (dried cranberries...even fruit cocktail), nuts, or taste enhancers (such as a liqueur) or texture variants (nuts; maybe even some grape hulls!). And, one can make a "richer" desert by adding, say, milk plus cottage cheese (or other soft cheese), or half-and-half instead of milk, or even whipping cream instead of milk. If the pudding gets too dry, serve with cream poured over it or ice cream on it, or Cool Whip or real whipped cream. If you want more "pudding substance" between the rice grains, increase the amount of milk product and egg binder per cup of rice.

(check out puddings @ Wikipedia)

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[posted 1 November 2005; latest addition 19 October 2015]