LEFTOVER RICE PUDDING
From bestcooker 15 years ago
- 25 minutes to make
- Serves 6
If you make too much rice for dinner, use the leftovers to make this creamy pudding!
Ingredients
- 3 cups cooked white rice shopping list
- 2 Tablespoons butter shopping list
- 4 cups milk shopping list
- 1/2 cup granulated sugar shopping list
- cinnamon, to taste (start with 1/2 teaspoon and go from there) shopping list
- 1 teaspoon vanilla shopping list
- 1 cup raisins (optional) shopping list
How to make it
- In a large saucepan, stir together rice, butter, milk, sugar, cinnamon, vanilla, and raisins. Bring mixture to a boil over medium-high heat. Reduce heat to low and simmer 20-25 mins, stirring often (pudding will still be somewhat soupy, but will thicken in the refrigerator). Remove from heat and pour into large serving bowl. Cover with plastic wrap placed directly on the surface to prevent a “skin” from forming. Cool to room temperature before serving or refrigerating. Serve warm or cold. Store, covered, in the refrigerator.
- Note: Mixing the cinnamon and sugar together (like cinnamon/sugar) before adding to the rice mixture will make it easier to blend in. Adding the cinnamon by itself tends to make it clump a bit and it doesn’t blend in as well. Recipe is easily halved.
The Rating
Reviewed by 2 people-
So easy and soooo delicious. I have tried other rice puddings in the past to
horrible results. Thanks for posting. The leftover rice is brilliant. Lorraine
lbrooks26
in Cedar Knolls loved it
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