Creamy Rice Pudding


1/2 cup heavy cream
1 1/2 cup milk
1/3 cup granulated sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 cup cooked rice


Preheat oven to 350 F.

Spray 8”square casserole dish with non-stick spray.

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In a small saucepan over medium heat, scald heavy cream and milk.

Add sugar to milk and stir until it’s dissolved.

Stir in salt.

In another bowl, whisk eggs.

Stir rice into milk mixture.

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Temper eggs with milk. (Gradually add a ladle of milk at a time until eggs come up to temperature and won’t cook when hot milk is added.)

Add all milk and stir.

Stir in vanilla.

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Pour into the baking dish.

Bake @ 350 F. for 55 to 60 minutes until set and lightly browned on top.

Serve hot.

Cover tightly and store leftovers in the refrigerator.