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Serve Rice Pudding Instead Of Birthday Cake



My dad's birthday is on Friday, and instead of baking him a cake I'm making a big bowl of rice pudding. He's currently all about foods that remind him of the old days — life before I became a raging foodie maniac — meatloaf, chicken in a bag, hard shelled tacos, etc. That's why I thought a classic dessert would be a lovely treat. A candle will fit nicely on top of a mound of sweet, creamy rice flavored with vanilla, cinnamon, and sugar. Pair all of that with a happy birthday song and I'm sure he'll call it a great birthday. To make this soothing dessert for your loved ones, read more



Rice Pudding
From Very Best Baking

2 cups water
1 cup white rice, medium or short grain
1 cinnamon stick, broken into pieces
1 can (12 fl. oz.) evaporated milk
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
1 pinch ground cinnamon

  1. Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed.
  2. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil.
  3. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil.
  4. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

Serves 6.

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