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Old-Fashioned Rice Pudding

My family loves this creamy dish for breakfast. If you have family members who don't like cooked apples (like mine), you can leave them out.
Prep Time 15 mins
Cook Time 25 mins
Servings 4 people


  • 2 cups cooked rice I often add another cup (this makes it less moist but also makes it go farther)
  • 2 cup milk I like 2%
  • 1/2 pint whipping cream (1 cup)
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2 egg yolks, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tart apple diced can also use 1/2 c. dried fruit


  • Preheat oven to 350°F.
  • In a saucepan, heat milk and cream together until scalding (edges look bubbly).
  • While this is heating, combine sugar, cornstarch, salt, nutmeg, and cinnamon in a bowl.
  • Add egg yolks to bowl and combine with mixture (I like to use a whisk).
  • Temper hot milk into egg mixture, by slowly stirring ½ c. hot milk into sugar/egg mixture. Then pour that mixture into the saucepan, again whisking until combined.
  • Bring custard to a bubble.  Remove from heat and stir in rice, vanilla, and apples or dried fruit. 
  • With cooking spray, lightly spray a 2qt. baking dish or 6 ramekins (placed on a cookie sheet) and add rice.
  • Sprinkle cinnamon and sugar mixture on top (if desired) and bake for 25-30 minutes until golden on top. 
  • Garnish with fresh strawberries or raspberries in the summer.