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DV Home Cooking: Stirring Up Rice Pudding

Virginia Vaccaro in her Mahopac kitchen.
Virginia Vaccaro in her Mahopac kitchen. Photo Credit: Submitted

DV Home Cooking is a series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Cook: Virginia Vaccaro, Mahopac, N.Y.

"Growing up in a family of six, (four girls} was so much fun and to this day my sisters and I are best friends.

It was a rarity to find store bought desserts in our home, but this delicious rice custard pudding was something my mom frequently made as a treat!"

Recipe: Rice Custard Pudding


  • 6 to 8 eggs
  • 3 cups milk( I use 2 cups of milk and one of half and half)
  • 1 1/2 cups sugar ( less if desired)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups cooked rice
  • 1 cup raisins (optional)


  • Break eggs into a 2 quart buttered casserole. Beat slightly with a fork.
  • Add milk, half-and-half ,sugar vanilla and salt.
  • Blend well.
  • Stir in rice and raisins.
  • Set casserole in a hot pan of water.
  • Bake uncovered at 350° for one hour to one hour and 15 minutes stirring once after the first half hour of baking.
  • Check in center with a butter knife after one hour. If it comes out mostly clean if is done.
  • Cool for at least one hour before refrigerating. Put a piece of saran wrap directly on putting to prevent a skin from forming.
  • Bon appétit!

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