If you grew up in Newfoundland, this delicious rice pudding will bring back memories of your childhood home. Years of seeking finally yielded a delicious outcome thanks to my aunt’s advice and several tried-and-true recipes! You can eat this pudding plain or top it anyway you choose with whipped cream, cream, or milk.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 8-inch square dish |
Ingredients
- 2 cups cooked rice
- 1 (12 ounce) can evaporated milk (such as Carnation ®)
- 1 cup raisins (Optional)
- 2 small eggs
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon custard powder
- 1 tablespoon vanilla extract
- 1 pinch ground nutmeg (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
- Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 63 mg |
| Sugars | 28 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
After 30 minutes, the knife was completely wet when I put it in the middle. Since the instructions said it should be clean after inserted, I cooked it for 5 minutes more. Then it turned out overcooked and dry! I should have just let it set and cool off when I checked it the first time. I’d like to try this again.
It’s very tasty and I’ll definately make it again! My granddaughter like it too!
I love this recipe and make it frequently. My only difference is to use two rather than one tablespoon of custard powder. That makes a real real difference to the texture.
I made this exactly as written. It is a big hit with mt wife and I. maybe it is my stove but it took forty minutes to be properly done. Another one is in the oven, right now. Added 9/10/2019: I have made this many times now. The only real change, for me, has been to use two TBLS to cook it at 375 degrees for about 45 minutes. That might be the fault of my oven but I am pretty sure this will need to bake for more than thirty minutes.
Very yummy- I did make some changes. Added calories, I am sure. I used 1 cup half & half and 1/2 cup heavy cream. Sprinkled cinnamon & nutmeg on top. Will make again. g
Wow was this good, just like my grandmother’s was! It wasn’t dry although baked rice puddings have a different texture than boiled puddings. I actually put it in a large ovenproof bowl and baked it an hour. It was a hit, so much I’m making it again to share with the rest of my family! Throw it in the oven when baking the rest of your dinner! Your family will be happy for such a great, easy gluten free dessert! A little whipped cream also tastes great on top!
Me mom was from Newfoundland and it taste just like what she made for me growing up. One thing I didn’t use the custard mix it came out perfect. When I make rice for dinner I alway make extra so I can make this for desert.
You must try this homestyle recipe! It reminds me of the pudding my wife, from the Codroy Valley, will make on occasion. Delicious
I found it to be too dry