The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Old-Fashioned Rice Pudding

Just like Grandma made, with the Raisins and Cinnamon of course.


1/2 cup Rice, uncooked, 2 cups cooked
1/2 tsp. Salt, if necessary
2 cups Milk
2 Eggs
1/2 cup Sugar
1 tsp. Vanilla
1/4 cup Raisins, optional, to taste
1/2 tsp. Cinnamon, optional, to taste


Cook the Rice in a 1&1/2 quart or larger pot according to the directions and if it omits or includes anything other than 1/2 teaspoon of salt, just use the 1/2 teaspoon of Salt.

Meanwhile, select either a 1&1/2 quart non-metal casserole or soufflé dish, or four 1&1/2 cup ramekins, or six 1 cup ramekins.  Get an oven proof pan at least 1&1/2 inches deep that will hold whatever dish or ramekins you chose.  Grease the dish or ramekins.

Preheat an oven to 350°F.

When the rice is done and all the water is absorbed, add the Milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.

Meanwhile, whisk the Eggs in a 2 quart or larger bowl.  Whisk in the Sugar and Vanilla.  When the rice and milk mixture is ready, gradually whisk it into the egg and sugar mixture, just a small amount at first so that it does not cook the eggs.  Use a spoon to stir in the last half of the mixture.  If using the Raisins and/or Cinnamon, stir those in now.

Pour the mixture into the single dish, or evenly distribute over the ramekins, trying to get the same proportion of rice to milk mixture in each ramekin.  Place the dish or ramekins into the oven proof pan.  If using a single dish, add hot water to a depth of 1 inch, otherwise a depth of 1/2 inch more or less around the ramekins.

Bake uncovered until a clean knife inserted near the center comes out clean, about 45 to 50 minutes with a single dish, 25 to 30 minutes with 1&1/2 cup ramekins or 20 to 25 minutes with 1 cup ramekins.

Allow to cool, optionally dusting the tops with cinnamon.  I like it served warm like grandma did, but some prefer it served chilled.  Store in the refrigerator.


Other Information:

Source: Modified from

Preparation: 0:45
Bake: 0:30
Total: 2:00

Yield: 5 cups
Servings: 5

Nutrition Facts per Serving:
259 Calories
5g Fat (18.7% calories from fat)
7g Protein
46g Carbohydrate
1g Dietary Fiber
98mg Cholesterol
291mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
1/2 Fruit
1/2 Non-Fat Milk
1/2 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.