Thursday, January 19, 2012

Rice Pudding

I used up some leftover white rice from takeout one night...which normally there is not any leftover, because I think takeout white rice is straight crack.

My husband and son weren't a big fan, "Momma, next time, can I just have just the pudding without the chunks?" but if takeout white rice is crack, this is crack...with sugar on top! I inhaled it all in about 2 days. It's also great as a chaser to your coffee at breakfast, if you're so inclined.

Rice Pudding
adapted from

1 1/2 cups cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
Cinnamon, for topping

In a saucepan, combine 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 and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Sprinkle with cinnamon

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