Rice Pudding


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!


    Why do I do this blog?

    Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.