• Creole Rice Pudding

    7 votes
    Creole Rice Pudding
    Prep: 10 min Cook: 45-50 min Servings: 10
    by Amos Miller
    101 recipes
    NEVER throw day-old rice away! Next time you have that extra-large Chinese take out and you have some of that white rice left over, you have the base of a fabulous rice pudding, New Orleans-style! This is NOT the junk you have to choose from for dessert ("jello, rice pudding, sherbet") after the regrettable meal at the greasy spoon - and what are you eating there for, anyway?!? It is a simple, delicious dish, takes no time to put together and will really give you a whole new respect for rice pudding. In a word: luscious... This is how Chef Austin made it - and it is excellent at any time of day. We'll do a parallel recipes here - with left-over rice & from scratch.


    • 3 C day-old rice (or one cup of uncooked rice - OK, so you finished the Chinese... just be sure the fresh rice is COLD... (the 'from scratch' is in the (parentheses) following)
    • 1 C whipping cream ( or 3 C milk + 1 C whipping cream)
    • 1 stick sweet butter
    • 3/4 C granulated sugar
    • 1 tsp pure vanilla extract
    • 1/2 C black raisins
    • 3 whole eggs, beaten
    • 6 egg yolks, beaten
    • 1/2 tsp cinnamon
    • 1/2 tsp grated nutmeg


    1. Set the oven to 350 degrees.
    2. Butter a 2 qt casserole dish
    3. Bring the day-old rice and the cream to a boil (or bring the uncooked rice, milk and cream to a boil)
    4. Cook until the cream is absorbed (or cover and cook until most of the milk and cream is absorbed and the rice is tender)
    5. Add all the other ingredients except the egg yolks and whole eggs
    6. Temper the eggs by stirring some of the rice mixture into the eggs and stir - you do not want to cook the eggs - then pour the egg mixture into the rice and stir to incorporate all ingredients
    7. Pour the mixture into the casserole and bake for 30 minutes. You want to give it a stir to distribute and suspend the raisins throughout the pudding as they will have settled to the bottom of the cassarole. You want it browned on top, but check now to see if you need to lay a sheet of foil on top so it doesn't get too brown. You need to have the pudding dry in the middle - add 15 minutes
    8. You can serve it cold from the refigerator, or warmed from the oven

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    • Stacey Maupin Torres
      Stacey Maupin Torres
      Although I am not a big fan of rice pudding, I did try this with some leftover carry-out rice, as suggested. It was wonderful!
      • Amos Miller
        Amos Miller
        Hi Stacy - I hope you might try Ruby's Creole bread pudding, too. I am thrilled you liked the rice pudding. That underscores my point that we need to try a dish or a food product 7 times before we can completely reject it.
      • maribeth carson
        maribeth carson
        Once again you have helped me to hit a home run Amos. My family loved your Creole Rice Pudding Recipe. I decided to try yours instead of mine my oldest LOVES rice pudding and was begging me to make a batch. I decided to try yours and surprise them with it they LOVED it of course they did say make a bigger batch next time! Thanks again your fast becoming a fan in my home! Best wishes Maribeth


        • Foodessa
          Amos...although I've never been one to fancy any rice pudding offering...I do admit that the ingredients in this recipe are tempting me to try it ;o)

          Thanks for sharing one of your discoveries.

          In would make a good addition to my Dessert group ;)

          Ciao for now and flavourful wishes,
          • Amos Miller
            Amos Miller
            I sent it to your list and thanks for the nod! And isn't tempttion' one of life's great wonders??? In this instance, I suggest you yield!

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