Rutabaga Rice Pudding

Follow our step-by-step guide on how to make Rutabaga Rice Pudding.

1. Step 1

   Start by pouring the water into a saucepan and adding the rice. Bring it to a lively boil over medium-high heat. Give it a gentle stir, then cover the pot, reduce the heat to low, and let it simmer until the rice has absorbed all the water and is tender, which should take about 20 minutes.

2. Step 2

   While the rice is cooking, take a large pot and fill it with enough water to cover the rutabaga cubes. Bring this to a boil over medium-high heat. Cook the rutabaga until it's tender enough to pierce with a fork, which should take around 10 minutes.

3. Step 3

   Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish to prepare for baking.

4. Step 4

   Once the rutabaga is cooked, drain it and transfer it to a mixing bowl. Add in the milk, butter, sugar, salt, pepper, and a dash of nutmeg. Mash or beat the rutabaga until it’s smooth and creamy. Then, stir in the cooked rice and mix in the egg yolks until everything is well combined.

5. Step 5

   In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the rutabaga mixture, being careful not to deflate them too much. This will give your pudding a lovely light texture.

6. Step 6

   Spoon the mixture into your prepared casserole dish and spread it out evenly. Bake in the preheated oven for about 1 hour, or until the top is lightly browned and inviting. Once done, let it cool slightly before serving.