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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.


  • 6 eggs
  • 1 cup cream
  • 2 cups rice, cooked
  • 1/2 green onion
  • 1/2 cup white onion, chopped
  • 2 cups mushrooms, sliced
  • 1 teaspoon salt
  • 1/4 teaspoon sage
  • 1/2 teaspoon garlic
  • 1/2 teaspoon black pepper


  1. Mix the eggs and cream in bowl with wire whisk.
  2. Sauté the white onions until translucent, add green onions, mushrooms and sauté for 3 minutes.
  3. Add the salt, sage, garlic and black pepper and cook for 1 minute more.
  4. Stir in the rice to sautéed mushroom mixture - let cool for ten minutes.
  5. Add cream mixture and stir until well mixed.
  6. Pour into oiled custard cups.
  7. Bake in a preheated 350 degree F oven for 50-60 minutes – until firm in the center.