Rice pudding is traditionally a dessert, but as a child, we always had it for breakfast. Our breakfast pudding was nothing like the sweet creamy dishes that most people know, though . . . this was baked with a custardy flavor, sprinkled with cinnamon and drenched in milk, like cereal. It was a special treat in our house!
I tried my hand at this dish recently and it was quite a favorite with my kids, too! I made it plain, but you can add raisins, nuts or other dried fruit, etc. You can make this breakfast the night before and serve it cold in the morning or heat it.
Baked Rice Pudding
2 c. cooked rice (leftover rice is perfect)
1/3 c. sugar
3 c. milk
pinch of salt
5 eggs (beaten)
1 Tblsp. vanilla extract
1 tsp. lemon zest (optional)
Mix all ingredients together (be sure to beat the eggs FIRST or there will be chunks of egg in the pudding). Pour into a 9×13 inch pan and bake at 350° for 1 hour.
Serve hot or cold with cinnamon and milk.Print or share this recipe using the icons above!