Rice Pudding

And for dessert!

Ingredients
  • 2 cups cooked white rice [cooked according to package directions— I used instant rice]
  • 2.5 cups milk, divided
  • 1/3 cup + 1 tsp white sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 2 tablespoon butter/margarine
  • 1 teaspoon vanilla extract
  • 1/2-1 tsp nutmeg or cinnamon

Directions
**For yummy bit of underlying flavor, I added about 1/4 tsp cinnamon to my water when making the rice.**
In medium saucepan, combine 2 cups cooked rice, 2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or chilled, sprinkled with nutmeg or cinnamon.


 Also REALLY great with fresh whipped cream and a cherry, and/or a tsp or 2 of Maraschino cherry juice!


    3 comments:

    1. I just made this - it is super creamy and tastes AWESOME. It is not too sweet - just right! YUM!

      ReplyDelete
    2. Just whipped this up on a rainy fall day with some left over white rice, very delicious! Very simple! Its a keeper recipe. thanks for sharing.

      ReplyDelete
    3. I just used your recipe today, its a rainy fall day here in michigan and i had some left over white rice and it turned out perfect! Very creamy and delicious & very simple. Thanks for sharing

      ReplyDelete

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