Savory Rice and Mushroom Pudding

Savory Rice and Mushroom Pudding

My friend Regina Charboneau at Twin Oaks in Natchez gave me this recipe for a savory rice pudding is a different twist on rice as a side dish .You can use white, brown or wild rice and a variety of mushrooms. She recommends using a mix of 1 cup of white or brown if using wild rice for a creamier rice pudding. It's a great side dish for meat or fish.



Mix the eggs and cream in bowl with wire whisk.

Sauté the white onions until translucent, add green onions, mushrooms and sauté for 3 minutes.

Add the salt, sage, garlic and black pepper and cook for 1 minute more.

Stir in the rice to sautéed mushroom mixture - let cool for ten minutes.

Add cream mixture and stir until well mixed.

Pour into oiled custard cups.

Bake in a preheated 350 degree F oven for 50-60 minutes – until firm in the center.


Serve warm.

You can use brown, white or wild rice mixed with white or brown rice

Time to prepare: 1 hour, 20 minutes.

Serves 8.


  • There are no comments yet for this page.

Submit Your Comment

You must be logged in to leave a comment. Click here to log in.