Creamy Rice Pudding
Bobi Brouse Bertling
recipe courtesy of allrecipes.com
serves 4
I always hate it when I have leftover rice. It is usually not enough rice to get another meal out of, but too much to throw away without feeling guilty. I found myself in this situation recently and decided to scroll the internet for something to make. I also had two cups of whole milk (which I NEVER have and didn't want to waste it). So...what to make with two cups of milk and a small amount of rice...Creamy Rice Pudding. This was soooo easy and oh so good. Enjoy
Ingredients
1 ½ cups cooked rice (I had leftover Jasmine rice)
2 cups milk, divided
¼ tsp salt
2/3 cup raisins
1 egg, beaten
1/3 cup white sugar
1 tbsp butter
½ tsp vanilla
Nutmeg (optional)
Directions
Combine cooked rice, 1½ cup milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, raisins, beaten egg (I added a bit of the hot rice milk to the beaten egg to temper the egg first), and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding. Cover with cling wrap, resting on top of pudding and chill. Sprinkle top with nutmeg if desired. 331 calories per serving.