Touch Hearts to Rate
7 votes | 12238 views

NEVER throw day-old rice away! Next time you have that extra-large Chinese take out and you have some of that white rice left over, you have the base of a fabulous rice pudding, New Orleans-style! This is NOT the junk you have to choose from for dessert ("jello, rice pudding, sherbet") after the regrettable meal at the greasy spoon - and what are you eating there for, anyway?!?

It is a simple, delicious dish, takes no time to put together and will really give you a whole new respect for rice pudding. In a word: luscious...

This is how Chef Austin made it - and it is excellent at any time of day. We'll do a parallel recipes here - with left-over rice & from scratch.

Prep time:
Cook time:
Servings: 10


Cost per serving $0.60 view details


  1. Set the oven to 350 degrees.
  2. Butter a 2 qt casserole dish
  3. Bring the day-old rice and the cream to a boil (or bring the uncooked rice, milk and cream to a boil)
  4. Cook until the cream is absorbed (or cover and cook until most of the milk and cream is absorbed and the rice is tender)
  5. Add all the other ingredients except the egg yolks and whole eggs
  6. Temper the eggs by stirring some of the rice mixture into the eggs and stir - you do not want to cook the eggs - then pour the egg mixture into the rice and stir to incorporate all ingredients
  7. Pour the mixture into the casserole and bake for 30 minutes. You want to give it a stir to distribute and suspend the raisins throughout the pudding as they will have settled to the bottom of the cassarole. You want it browned on top, but check now to see if you need to lay a sheet of foil on top so it doesn't get too brown. You need to have the pudding dry in the middle - add 15 minutes
  8. You can serve it cold from the refigerator, or warmed from the oven
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Aug 18 »
Today - Aug 18
August 19 - 25
Aug 26 - Sep 01
September 2 - 8
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 116g
Recipe makes 10 servings
Calories 430  
Calories from Fat 137 32%
Total Fat 15.55g 19%
Saturated Fat 9.29g 37%
Trans Fat 0.0g  
Cholesterol 97mg 32%
Sodium 92mg 4%
Potassium 156mg 4%
Total Carbs 66.5g 18%
Dietary Fiber 1.1g 4%
Sugars 20.11g 13%
Protein 6.22g 10%



  • Stacey Maupin Torres
    February 27, 2011
    Although I am not a big fan of rice pudding, I did try this with some leftover carry-out rice, as suggested. It was wonderful!
    I've cooked/tasted this recipe!
    1 reply
    • Amos Miller
      March 2, 2011
      Hi Stacy - I hope you might try Ruby's Creole bread pudding, too. I am thrilled you liked the rice pudding. That underscores my point that we need to try a dish or a food product 7 times before we can completely reject it.
    • maribeth carson
      March 6, 2011
      Once again you have helped me to hit a home run Amos. My family loved your Creole Rice Pudding Recipe. I decided to try yours instead of mine my oldest LOVES rice pudding and was begging me to make a batch. I decided to try yours and surprise them with it they LOVED it of course they did say make a bigger batch next time! Thanks again your fast becoming a fan in my home! Best wishes Maribeth
      I've cooked/tasted this recipe!


      • Foodessa
        February 27, 2011
        Amos...although I've never been one to fancy any rice pudding offering...I do admit that the ingredients in this recipe are tempting me to try it ;o)

        Thanks for sharing one of your discoveries.

        In would make a good addition to my Dessert group ;)

        Ciao for now and flavourful wishes,
        1 reply
        • Amos Miller
          March 3, 2011
          I sent it to your list and thanks for the nod! And isn't tempttion' one of life's great wonders??? In this instance, I suggest you yield!

        Leave a review or comment