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Rice Pudding

Dorothy Black TeaChef Level 3

Baked tea-cooked rice pudding for an interesting change

1 h 30 m 2


  • 2 tsp. Irish breakfast tea leaves
  • 2 c. hot water
  • 1 c. uncooked rice
  • 2 eggs, beaten
  • 1/2 c. sugar
  • 2 c. whole milk
  • pinch salt
  • 1 tsp. vanilla
  • 1/2 c. dried currants
  • pinch nutmeg


Brew the tea leaves in the water and steep 10 min. Strain out the leaves.

Bring brewed tea to a boil. Add rice, stir, cover, and reduce heat. Simmer 15 min. until liquid is absorbed.

Combine beaten eggs, sugar, vanilla, and milk.

Add the cooked rice, salt, and currants and mix well.

Bake in a buttered 2-quart dish at 325°F about 1 hour until a knife inserted in the center comes out clean.

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