Ham, cheddar and rice pudding


Ham and cheese, some spices, these are just smells and taste of home cooking.


1 c rice (long grain, white or brown, rice)
1 1⁄2 c ham (leftover ham, diced)
1 c cheese (coarsely shredded Cheddar)
10 oz corn (frozen and thawed)
2 scallion (finely chopped, including tops)
1 c milk (wole or half fat milk)
2 egg (large, beaten)
1 pn cayenne pepper (optional)
  seasoning (salt and pepper to taste)


  1. Preheat your oven to 375°F. Cook the rice according to the manufacturers instructions.
  2. Mix the rice, ham, 3/4 cup of the cheese, your thawed vegetable, scallions, cayenne pepper, eggs and milk in a large bowl.
  3. Place into a greased large baking dish, sprinkle the remaining cheese over top. Cover with foil and bake for 30-35 minutes. until it bubbles.
  4. Remove foil and broil 4 inches from the heat for 2 minutes, it should be lightly brown. Serve hot.


Corn is easily substituted with peas, thawed if frozen, or carrots cut up small.

Substitute rice with any short pasta shape and make a ham, Cheddar cheese, and pasta pudding.

4 servings
Preparation time
Cooking time
Total time
55 minutes