Why I Love This Recipe: If your grandma made it and your family still uses the recipe, you know it’s a keeper!
So last month at the breakfast buffet in Mexico, they had rice pudding. I mean, they also had giant bowls of guacamole that I wanted to shove my face in & motorboat…
but the smell of the rice pudding stopped me dead in my tracks.
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but the smell of the rice pudding stopped me dead in my tracks. My grandma Dorothy used to make me rice pudding every time I asked & this one tasted exactly like hers. SO yummy. Made me miss her!
Check out the recipe below to!
P.S. If you have mix-ins you love or do something a bit different – let me know in the comments!
Grandma Bouck’s Rice Pudding
Ingredients
- 1 Cup Rice
- 3-4 Eggs
- 3/4 Cup Sugar
- 1 tsp Vanilla
- 2 Cups Milk (can substitute Almond Milk)
- Nutmeg
- Cinnamon
Instructions
- Cook rice on its own according to the instructions on the bag and strain when done cooking.
- In a large mixing bowl beat 3-4 eggs into the rice.
- Add in sugar, vanilla, and milk.
- Transfer to a 9X9 casserole dish or baking pan and sprinkle with nutmeg and cinnamon.
- Bake in a 375* oven for 30-35 minutes.
- Tara's Tip: I love to make this at night and put it in the fridge so I can eat it the next morning cold! My grandma Dorothy used to make this for us at least once a week. I haven't made it in a while because I was worried about making it dairy free but we subbed normal milk with almond milk and you couldn't even tell.
