Ingredients
Rice Pudding Base:
- 1 cup Riceland Long-Grain White Grain Rice
- 2 ½ cups milk
- 1 cup heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
Toppings/Assembly:
- ½ cup crushed chocolate cookies
- 6 oval-shaped cookies
- ¼ cup chocolate icing
- Gummy worms, candy pumpkins, or candy eyes for garnish
Instructions
- Cook the Rice: In a medium saucepan, bring 2 cups water and a pinch of salt to a boil. Stir in Riceland rice, reduce heat, cover, and cook 15 minutes.
- Make the Pudding: Add milk, cream, sugar, vanilla, and cinnamon to the cooked rice. Stir and simmer uncovered over low heat for 20 minutes, stirring often, until creamy. Remove from heat and cool slightly.
- Prepare the “Tombstones”: Use chocolate icing to pipe “RIP” on each cookie. Let icing set while pudding cools.
- Assemble Cups: Spoon rice pudding evenly into 6 clear cups. Sprinkle cookie crumbs on top for “dirt.”
- Decorate: Insert tombstone cookies into each cup. Add gummy worms, pumpkins, or candy eyes for spooky garnish.
Variations & Customizations
- Stir in pumpkin puree with the milk/cream for Pumpkin Spice Graveyards.
- Add cocoa powder to rice pudding for a “darker graveyard.”
- Sprinkle green-tinted coconut flakes on top for “grass.”
- Kids’ activity: set up a DIY graveyard decorating station with toppings.
Tips & Tricks
- Write on tombstone cookies ahead of time so icing hardens before assembly.
- Rice pudding can be made 1 day in advance; assemble cups just before serving.
- Serve in clear cups or mason jars so the layers (pudding, dirt, decorations) show.
