Exotic Rice Pudding

Chris’ comments:  Cee discovered cinnamon chips (yes, like chocolate chips, to be used in baking) and is enjoying them.  She didn’t know what to do with them, though, so I suggested an exotic rice pudding.  We substituted dried goji berries for raisins, but you could use dried cranberries, too.  The cinnamon chips melted nicely, spreading their goodness all through the pudding.

Exotic Rice Pudding

  • Servings: varies
  • Difficulty: easy
  • Print

032714 rice pudding


Basic Recipe for one serving  (multiply per the number of servings you desire):

  • 1 egg
  • 1/4 c milk
  • 1/4 tsp vanilla
  • dash salt
  • sugar as needed (We added sugar through the cinnamon chips.)
  • 1/2 c cooked rice

Optional Flavors (in whatever amount makes sense to your palate):

  • 1 1/2  tsp cinnamon chips
  • 1 T dried goji berries or cranberries

Beat the egg, add milk, vanilla and salt.   Mix thoroughly.  Add the cooked rice.  Stir in any other flavors or ingredients you would like.  Lightly grease a baking dish.  Bake at 375° for 20-25 minutes or until the custard has set.  (Insert a table knife into the center.  If it comes out dry and clean, the custard is done.)

Experiment with flavors:

  • Any dried fruit could be fun.  Experiment.
  • We added cinnamon chips for a little zest.  Remember that the chips contain sugar, so if you omit them you might want to add a little sugar.
  • Spread pumpkin seeds on top before baking.  They’ll toast nicely and give your pudding more texture.
  • Chopped nuts can be included inside the pudding.
  • You can make it savory with sun dried tomatoes and a little thyme.
  • Go Mexican with chopped jalapeno peppers.  The cinnamon might go well in there, too.
  • Or make plain pudding and then top it with fresh fruit like chopped mango or peaches.
  • What else can you think of to add?




Chris Donner also writes the popular blog for introverts, 61 Musings.  Cee Neuner’s photography blog hosts five weekly challenges for bloggers.  Sobha Vadlamani is just beginning her blogging adventure.


14 thoughts on “Exotic Rice Pudding

  1. I think I would end up eating the cinnamon chips straight out of the bag, but wow does that pudding look great too 🙂

  2. Pingback: Saturday Stuff: Revolution, Writing and Rice Pudding | 61 Musings

  3. This looks soooo good, I’m definitely going to make it with some of the next batch of rice I make.
    The idea of making it savory is really wonderful, too, I’ve got rice leftover in the fridge that is made from pigeon soup (not fast food, just a warning: http://aishasoasis.wordpress.com/2013/12/08/recipe-wpics-young-pigeon-squab-stuffed-with-rice/) I might just go pop that in the oven with some thyme or sage!
    To make your exotic rice pudding egyptian style, do everything the same as above, but put it all in the blender, rice included, instead of the mixer, and pulse/blend till it’s all nice and smooth and creamy, then cook in the oven! Egyptians are famous for rice pudding, and they grind the rice practically to powder first to make the pudding really smooth and creamy texture – delish!

  4. I stumbled to your blog by a comment you made on another blog, and it must be fate, for I adore rice pudding, its right up there with blackberry dumplings. Best thing, your recipe didn’t have raisins, the scorn of good rice pudding to my taste buds.

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