Wednesday, February 1, 2012

Rice Pudding


Here's a wonderful, easy recipe to use up leftover rice. Mine came together in less than 25 minutes. Let it cool a little and you've got a creamy rice pudding to enjoy. It's been so long since I've made this, it was a nice treat to have. (silly me, I've made this before in '08, it's been that long.)

Rice Pudding
slightly adapted from allrecipes

1 1/2 cups leftover cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
dash of cinnamon or nutmeg
In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook, stirring over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla and cinnamon. Serve warm.



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5 Comments:

Stephanie said...

I love rice pudding! This looks great!

GreekGirl35 said...

Do you think I could use almond milk instead of regular milk with this recipe?

Rachelle @ "Mommy? I'm Hungry!" said...

Hi @ GreekGirl35, I bet you could use almond milk, that sounds really good infact! Let me know if it works.

GreekGirl35 said...

Oh my goodness! This is sooo good with the almond milk! I can't have regular milk (lactose issue) so all I had on hand was the almond milk. Very rich and creamy....! Thanks for posting this!

~Joanne

Jessica Loucks said...


Made this tonight and it was delicious! I substituted the remaining 1/2 cup of milk for heavy whipping cream. I also added a teaspoon of almond extract.

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