A yummy, custard-like rice pudding that will remind you of home if you grew up in Newfoundland. I was searching for years and upon guidance from my aunt and some tested recipes, I fine-tuned a yummy result! Eat this pudding as is or top with whipped cream, tin of cream, or milk to your liking.
Ingredients
- rice: 2 cups (cooked)
- evaporated milk (such as Carnation ®): 1 can (12 ounce can)
- raisins: 1 cup (optional)
- eggs: 2 piece
- white sugar: 0.25 cup
- brown sugar: 0.25 cup
- custard powder: 1 Tbsp
- vanilla extract: 1 Tbsp
- pinch ground nutmeg: 1 piece (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
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Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
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Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.
