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.
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 PuddingPrint Recipe
1 Cup Rice
3/4 C Sugar
1 tsp Vanilla
2 Cups Milk (can substitute Almond Milk)
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.