01 October 2010

~ a new "favorite" breakfast ~

...at least for several of our gang,
myself included!
~ I was pleasantly surprised ~


  • 1/2 gallon milk
  • 1/2 - 1 cup white sugar, depending on preference
  • 1 cup uncooked long-grain white rice
  • 3 eggs, lightly beaten 1/4 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tbsp butter
  • ground cinnamon to taste
  1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
  2. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
  3. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Even Better Directions:
  1. Warm milk in crockpot (20-30 minutes).
  2. Add washed and drained rice, only 3/4 c rice. Cook on high for the next 3-4 hours, until pudding is at desired thickness.
  3. Mix eggs, 1/4 c of milk, vanilla and cinnamon to taste; then add egg mixture to milk, sugar and rice in crockpot. Let this cook for 20-30 more minutes.
  4. Turn off crock pot. Add butter, stirring until melted.
  5. Serve warm... we definitely prefer it warm... and for breakfast!


  1. YUM! I love rice pudding! :-) How much does this make?

  2. seemed like it was about 8 cups - we definitely put in the full cup of rice. next time i'll double it because we can keep it in the fridge and heat it up for breakfast... might even make it sunday for the beginning of the week.


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