Eat Without

Rice Pudding

Source: Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Serve this recipe fresh off the stove or after it has chilled in the refrigerator.

Makes
8 servings

Ingredients

  • 1 cup whole milk
  • 1 cup water
  • 1 cup rice, uncooked
  • 2 eggs
  • 1 cup evaporated milk, divided
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon

Directions

  1. Wash hands with soap and water.
  2. In sauce pan, heat milk and water.
  3. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
  4. In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
  5. Add remaining 1/4 cup evaporated milk to rice mixture.
  6. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
  7. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.