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Rice Pudding Mug Cake

Rice Pudding Mug Cake

1 large egg
¼ c. sugar
1 c. milk
½ t. vanilla extract
Pinch of Kosher salt
Pinch of ground cinnamon
¼ c. raisins
2 c. cooked rice

  1. In medium bowl, whisk together egg and sugar with a fork.
  2. Stir in milk, vanilla, salt and cinnamon.
  3. Add raisins and rice and stir them well so they are completely coated with custard.
  4. Divide mixture between two large mugs.
  5. Microwave separately for 1 ½ to 2 ½ minutes each until the custard is absorbed and pudding is firm. Serve warm or chilled.
    *Topping ideas: whipped cream, confectioner’s sugar, cinnamon-sugar or fresh fruit.
    This recipe is thick. If you like it soupier, add more milk. Any cooked rice will work. The stickier the rice the thicker the pudding will be. Try alternative grains like quinoa, etc.
  6. Richer, replace milk with heavy cream.
  7. Replace milk with canned coconut milk and replace raisins with chopped mango.
  8. Omit raisins, fold in 1 T. expresso powder and ½ c. chocolate chips.
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