Rice Pudding

Photo by Stephanie Knewasser

From the kitchen of Josephine Barkwell


1c rice

Cook according to package directions.

Rinse rice again.

In a large microwavable bowl:

3 c milk

the cooked rice

1 c sugar


Bring to a boil.

This takes a LONG time.

Careful not to curdle, stir occasionally.

In a separate bowl, beat:

2 eggs

1 c milk

Add 1/4 c of rice mixture to eggs (this prevents curdling).

Slowly combine the two, stirring constantly.

Bring to a boil again, continue stirring.


1 tsp vanilla

If desired, stir in raisins.

Sprinkle with nutmeg.


  • This recipe is from Mom, who got it from Grandma Barkwell, who got it from a friend, who got it from a restaurant known for their rice pudding. I don’t know about the story, but it’s really good! The original recipe made this on the stovetop. Mom & I use the microwave. -Stephanie

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