Tuesday, March 19, 2013

Creamy Rice Pudding

3/4 cups uncooked rice
1 1/2 cups water
cook as usual then follow recipe below.

OR use 1 1/2 cups leftover cooked rice

2 cups milk, divided  (Almond Milk can be used)
1/3 cups white sugar (If your Almond milk is sweetened you may leave the sugar out*)
1/4 tsp salt
1 egg, beaten
2/3 c raisins
1 Tbs butter
1/2 tsp vanilla

In a saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.  Cook over medium heat 15 - 20 minutes until thick and creamy, stirring occasionally.  Combine remaining 1/2 cup milk and beaten egg and raisins in small bowl.  Add 1/4 cup of hot rice mixture into milk and eggs to temper then add to saucepan and cook 2 minutes longer, stirring constantly.
Remove from heat and stir in butter and vanilla.  Will thicken as it cools.
Serve warm.

*The raisins will sweeten it too, so less sugar or honey will be needed.

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