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Rice Pudding

Submitted by: Dorothy Black

Baked tea-cooked rice pudding for an interesting change

Prep Time: 1 1/2 hours
Serving Size: serves 4-6
  • 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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