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Scrumptious Rice Pudding

Rice Pudding

Today is a rice pudding day!  Why?  I’m not really sure.  Oh well. Here’s a great recipe that uses a brown rice blend. A little more healthy than the traditional white rice kind. And you can eat it for breakfast if you want!  Yum!


Rice Pudding


  • 2 cups cooked rice (this is a great way to use up rice from last night’s dinner)
  • 1/2 cup sugar
  • 2 cups milk (the higher the % fat (the creamier it is))
  • 1 tsp vanilla
  • 1/2 cup raisins (optional)
  • 1/2 tsp cinnamon


  1. With a fork, combine rice, sugar, milk, vanilla and raisins in an oven-proof dish.
  2. Bake at 350 degrees for 1 – 1 1/4 hours.
  3. Serve warm or cold, with cream!

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Mention @prettysuburbs so I can see what you made!


Just a delicious, simple dessert.  Sweet, creamy & delish!

Rice Pudding
I’ve had a few questions about this plate – it’s from Crate & Barrel!

Have a delicious day!

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  1. oh, I think rice pudding would be good for desert tonight, thanks for the nudge, lol.

    Yours looks great, I use my husbands grammas recipe.

    Visiting fro The Simple Things, thanks for sharing

  2. Hi Jo Anna,
    Your Rice Pudding looks delicious. It looks so creamy and comforting. Thank you so much for sharing with Full Plate Thursday and please come back!