Posted by: Erica Retrochef | November 7, 2011

Carrot Rice Pudding

The fall is one of my favorite times of year, particularly because it’s finally pumpkin season. We bought, chopped up, roasted, and pureed a lovely little pumpkin to make a terrific pie last week. The only downside to the recipe was that it required only a partial can of evaporated milk.

What better way to use up random leftovers than with a fun little retro recipe?

Given a choice between carrot rice pudding and spinach de luxe, I’m a lot more interested in carrot rice pudding. Any excuse to put vegetables into a dessert.


1/2 cup rice, uncooked
1/2 cup White House Milk
3/4 cup water
1-1/2 cups cooked carrots, mashed
2 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon cloves

Wash rice. Cook in 1/2 cup White House Milk and 3/4 cup water in covered saucepan until tender. Mash cooked carrots. Combine rice, carrots and remaining ingredients. Bake in greased 1-1/2 quart casserole in moderate oven, 375°F., for 1 hour. 6 servings.

In measuring the milk, we realized we had twice as much as we remembered — 1 cup, in fact, enough to make both the carrot rice pudding and the spinach de luxe. So, sneak preview — next week is spinach!





Realize you forgot to grease the pan!

In addition to sticking to the dish (whoops!), this came out of the oven looking awfully dry — more like a cake than a typical rice pudding. It tasted like carrot cake, too — so much so that I started rummaging in the fridge to see if we had any cream cheese frosting sitting around (we didn’t) — with the odd textural addition of cooked rice as a binder instead of flour. It wasn’t bad at all, but it couldn’t quite decide what it was supposed to be.

Overall, though, it didn’t taste all that bad. Daughter even wanted to take some leftovers for lunch. (And that, folks, is why I sneak vegetables into desserts…)

Adorable milk-hawking infant brought to you by White House Milk, and preserved online in bluwmongoose’s Flickr stream.



  1. Huh. Well, maybe next time a half a can of crushed pineapple and it’ll be a little more moist… and have an even WEIRDER texture.

    Maybe arborio rice next time?

    Okay, I’m stumped. The whole thing sounds just bizarre.

    • I don’t think better rice would help any. That would just make it carrot cake with different rice. While I’m sure the rice contributed some necessary starch to the composition, I found myself asking with every bite, “Why does this carrot cake have starchy nuggets embedded all through it?”

  2. Well, I must say, Erica, this is a new one to me. However, any dish that has a daughter wanting to carry it off to school can’t be all bad.

    Thanks for sharing…

    P.S. I’m preparing a Borden’s post for Wednesday. I bet those old Borden’s books have similar recipes, lol…

    • Actually, it turned out that our daughter didn’t eat any of it that we put in her lunch. Too bad.

  3. I laughed out loud at “realize you forgot to grease the pan.” We’ve all been there.

  4. This is yet another recipe that could be improved by the application of vast amounts of cream.

    Mmmmm, cream.

  5. Here’s hoping the “Spinach De Luxe” turns out better! Can’t wait to read about that one…at first, when I looked at the photo, I thought the bacon was just kind of hovering magically over the casserole dish. Then, sadly, I realized I was mistaken. :^(

  6. […] to use up leftover evaporated milk is the other half of last week’s retro recipe attempt (Carrot Rice Pudding). And yes, that finally does mean I’m a week ahead again! Let’s see if we can keep this […]

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