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RECIPE: Creepy Crawly Rice Pudding

Updated: May 9, 2012 9:55AM


1½ cups water

¾ cup uncooked, medium grain rice

½ teaspoon kosher salt

2 (12-ounce) cans evaporated lowfat 2 percent milk

6 tablespoons granulated sugar

½ teaspoon ground cinnamon

1 large egg, beaten in small bowl

1½ teaspoons vanilla extract

8 fun-size Nestle Crunch,
Butterfinger and Baby Ruth candy bars, chopped

In medium, heavy-duty saucepan, combine water, rice and salt; bring to boil. Reduce heat to low. Cook 10 minutes, or until most of liquid is absorbed. Add evaporated milk, sugar and cinnamon; stir well. Bring to boil; reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 25 minutes or until creamy.

Stir small portion of rice mixture into egg; add back to rice mixture and mix well. Bring to boil. Cook, stirring frequently, 1 minute. Stir in vanilla extract.

Transfer to serving bowl or 8 individual bowls or mugs. Cover with plastic wrap, pressing wrap onto pudding to prevent skin from forming. Serve warm or refrigerate 2 hours until cold. Just before serving, top with chopped candy bars.


Nutrition facts per serving: 271 calories, 6 g fat, 3 g saturated fat, 31 mg cholesterol, 37 g carbohydrates, 20 g sugars, 4 g protein, 186 mg sodium, 1 g fiber

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