Tuesday, October 2, 2007

Creamy Rice Pudding

I have never been a rice pudding fan because I was never brave enough to try it, but I found this recipe and decided to use the leftover Minute Rice I made for our teriyaki chicken dinner and I'm so glad I tried it. Aaron loves rice pudding and said that it tasted just like it was supposed to, and it was so dang easy, I thought I'd share!

1 1/2 cup cooked white rice
2 cups milk, divided (I used skim and it worked just fine)
1/3 cups sugar (I used a heaping 1/3 cup because I knew I'd prefer it super sweet)
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins (optional)
1 tablespoons butter or margarine
1/2 teasponn vanilla extract
cinnamon and/or nutmeg (optional)


1. In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until think and creamy, about 20 minutes.

2. In a small bowl, mix egg and remaing 1/2 cup milk (this prevents the egg from getting cooked too fast in the pudding). While stirring rice, add egg mixture. Add raisins, if using. Cook for 2 more minutes, stirring constantly.

3. Remove from heat, add butter and vanilla and any spices you'd like for a little extra flavor! I added some Pumpkin Pie Spice which was just perfect. It's ready to eat!