Small Recipes... Rice Pudding

 The recipe for Rice pudding from  Going Solo in the Kitchen sounded good as I had some rice in the freezer and milk that needed to be used. As I am finding with all of the recipes in this book though if it says one serving it is much closer to two. With something like a pudding that doesn’t matter as much as it is good either warm or cold. But I find it irritating when fixing something that I want to eat and not have leftovers. You might want to size down the recipes.
 The rice pudding is good, be sure you try to use a medium egg as I didn’t and it was a little too eggy for me. My daughter however liked it that way. 
 This is simple to fix if you have cooked rice in your freezer (which is so handy when cooking for one or two). In a half hour or 40 minutes with prep you have a nice dish of rice pudding, truly a comfort food.
Rice Pudding for One or Two
1 Medium egg
2 to 3 Tablespoons sugar or 1 ½ Tablespoons Honey
34 cup milk
1/2 teaspoon vanilla
½ cup cooked rice
teaspoon cinnamon or nutmeg (optional)
 Beat egg and sugar together for 1 minute. Add the milk and vanilla and beat 30 seconds longer. (A wire whip worked fine for this)
 Stir in the rice and spice if using. It will be thin but it sets up nicely when baked.

Baked in a preheated 350°F oven 35 to 40 minutes or until cooked through. Serve warm or cold.


  1. I've never had rice pudding. Sounds easy enough. I love rice so I don't know why I would not love this.

    1. If you are a rice fan I would give this a try.

  2. Replies
    1. Glad you like the small recipes. We both are using them quite a lot.


Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.