Old-Fashioned Rice Pudding

I’m always on the lookout for ways to use up little bits of food. Along with meal planning, reducing food waste is a great way to save money. This recipe for Old-Fashioned Rice Pudding is a great way to use up rice you have left over from a meal. My mother made rice pudding often when I was growing up.

To make this recipe, you’ll use simple ingredients that you are likely to have on hand. And, it’s easy to mix up. I substitute dried cranberries for the raisins the original recipe calls for. But you can use what your family likes most.

The aroma of something with cinnamon baking is very comforting to me. I especially like to bake in the evening. I love the warmth of the oven and the smell of cinnamon wafting through the house. Our little home just feels so cozy.

You’ll need:

3 beaten eggs

1 1/2 cups milk

1/3 cup sugar

1 tsp vanilla

1 1/2 cups cooked rice

1/2 cup dried cranberries or raisins

Cinnamon

First, preheat your oven to 325 degrees. Combine the eggs, milk, sugar and vanilla. Beat until well-combined but not foamy. Stir in rice and dried cranberries.

Pour into a 2-quart round baking dish. Sprinkle with cinnamon.

Place the 2-quart baking dish into a 9 x 13 baking dish and place in the oven. Pour boiling water into the 9 x 13 baking dish (around the 2-quart baking dish), to a depth of one inch.

Bake, uncovered, for 30 minutes. Stir.

Bake for an additional 15 to 25 minutes or until a knife inserted near the center comes out clean.

Serve warm or chilled.

Enjoy!

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