Rice Pudding with Raisins

Contributed by Angie Halten

Rice PuddingIngredients:

  • ½ cup cooked brown rice
  • 1 cup cooked white rice
  • 1 tbsp margarine or butter
  • 2 eggs, well beaten
  • 2 cups milk
  • 1/4 teaspoon salt
  • ½ teas. GF vanilla
  • 1/3 cup sugar
  • ¼ cup raisins (optional) nutmeg or cinnamon


  • Preheat oven to 300°F.
  • Stir all ingredients [except raisins) together in a buttered 1-1/2 quart casserole.
  • Bake in a slow oven (300F) for 1 hour without disturbing the rice. Reduce temperature to 250F and continue baking for 1-1/2 hours more.
  • Add raisins 1/2 hour before removing from the oven. (You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.)

**Be creative and instead of raisins add cranberries or your favourite dried fruit.