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This is a creamy-custard rice pudding, deliciously flavored with Vanilla Beans and a hint of True Cinnamon and Nutmeg. Serve it warm by itself, or with whipped cream, ice cream, or fruit (such as berries, peaches, or baked apples). It also great chilled and just as creamy. What a delightful treat!

VANILLA BEAN (Seeds), True Cinnamon, Nutmeg Powder


2 eggs

1/3 cup granulated (white) sugar

1 1/2 cup milk

1/2 cup heavy whipping cream

1 1/2 cup cooked long grain white rice (cooled)

1 vanilla bean seeds (slice a vanilla bean down the middle and scrape out the black seeds- the seeds resemble a paste)

1/2 tsp True Cinnamon

1/2 tsp Nutmeg Powder


Preheat oven to 350 degrees. Spray with cooking spray a 9x9 baking pan. Beat the eggs and sugar together until creamy and a light yellow color. Slowly add the milk and cream to the egg mixture. Then add the Vanilla seeds, True Cinnamon, Nutmeg and rice and gently stir to combine. Pour this mixture into the prepared baking pan. Set this baking pan into a larger pan with about 2 inches of water surrounding the smaller baking pan. Place the baking pans into the preheated oven. Bake for 1 hour or until the pudding is set (top may jiggle a little). Let cool slightly and serve warm topped with a sprinkle of True Cinnamon.

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