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Scrumptious 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!


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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  • Reply
    March 5, 2011 at 8:35 PM

    This would be good for breakfast…I will have to give it a try!

  • Reply
    March 5, 2011 at 10:55 PM

    I grew up eating something just like this! Thanks for posting..I know what I am having for breakfast tommorow!

  • Reply
    March 6, 2011 at 2:39 PM

    I love your yellow dish.


  • Reply
    March 6, 2011 at 4:33 PM

    I love love love your dishes!!!!!

  • Reply
    March 6, 2011 at 5:40 PM

    I have never tried rice pudding. It looks great, and so does that lemon cake on simple as that! Great recipes!

  • Reply
    March 6, 2011 at 5:45 PM

    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

  • Reply
    March 10, 2011 at 2:49 PM

    Thanks for reminding me of my favorite childhood recipe. Lucky for me, we have leftover rice in the fridge!!


  • Reply
    Miz Helen
    March 10, 2011 at 9:14 PM

    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!

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