Old Fashioned Rice Pudding!

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

Start with 1 and 1/2 cups of uncooked long grain rice.

Rinse the rice under cold water to clean it.

Pour the rinsed rice into a pot and add 4 cups of water.

Add 1 stick of salted butter and 1 teaspoon of salt to the pot.

Bring the mixture to a high boil until the butter is melted.

Reduce heat to medium-low and cover the pot, cooking for about 15-20 minutes until the rice is tender.

After 10 minutes, stir the rice to check the cooking progress.

Once the rice is tender and has absorbed most of the water, turn off the heat and let it sit for 5 minutes.

Transfer the rice to a 9 by 12 inch casserole dish to cool.

In a separate bowl, whisk together 2 eggs until well beaten.

Add 1 cup of granulated sugar and 1/2 cup of light brown sugar to the eggs and mix well.

Pour in 2 cans of evaporated milk and 1 cup of 2% milk, whisking to combine.

Add 2 teaspoons of vanilla extract, 1/4 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg to the mixture and stir well.

Ensure the rice has cooled before adding the egg mixture to it.

Pour the egg mixture over the cooled rice and stir to combine thoroughly, breaking up any clumps.

Place the casserole dish on a baking sheet to catch any spills and bake in the oven at 350°F for 1 hour and 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens