Rice Pudding

• 3 cups Cooked Rice
• 2 medium eggs
• 2 cups milk
• 1/3 cup sugar
• 1/4 to 1/2 teaspoon nutmeg
• 3 – 4 tablespoons margarine

Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.

Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.

Here’s a short, printable version of the recipe: