- 1 1/2 c cooked rice
- 2 c Milk (Divided, reserving 1/2 cup)
- 1/3 c Sugar (preferably fine or extra-fine granulated)
- 1/4 t Salt
- 1 T Butter
- 1 large egg, Beaten (XL & Jumbo work nicely too)
- 1/2 t Vanilla
- Cinnamon & Nutmeg
Steps:
- Combine Rice, 1 1/2 c Milk, Sugar, and Salt in a sauce pan over medium heat.
- Cook 15-20 minutes, stirring constantly to prevent milk from boiling/curdling.
- Blend remaining 1/2 c Milk with Beaten egg and stir into Rice Mixture.
- Cook an additional 2 minutes, or until thickened, still stirring constantly.
- Remove from heat, Stir in Butter and Vanilla, add Cinnamon & Nutmeg to taste. (May also add Raisins if desired for a classic pudding.)
- Spoon into bowls, allow to cool 5 minutes then chill for 45 minutes to an hour & enjoy.
Comments:
I don't include raisins in the recipe because I don't particularly care for them. You may feel free to experiment if you like. I also sometimes like to add a tablespoon of cocoa to step 1 and increase the sugar to a half cup and vanilla to 3/4 t for a nice chocolate rice pudding.

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