Sunday, August 24, 2008

Rice Pudding



This is a great way to use leftover cooked rice. Just skip the rice cooking part of this recipe. Be prepared to stand at the stove and stir, stir, stir so you get a creamy pudding. Oh and my kids said there were too many raisins, I just used what was left in the bag, it was probably more than called for. I love rice pudding served cold.

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.


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