Rice pudding is one of those things that seems to divide folks into two camps–those who love it and those who don’t. Honestly–I’m firmly in the “don’t” camp. It’s not that I hate it, it just doesn’t do anything for me.
The rest of my family, especially Princess, fall in the “love it” camp.
This simple recipe is the one that Princess uses to make Rice Pudding starts with leftover rice. It’s a great way to use up those leftovers, and because the rice is already cooked it’s quicker than traditional recipes.
There are only a few ingredients, and no double boiler is required–although there is quite a bit of stirring and waiting. Don’t think you’ve done it wrong, just keep stirring over the heat until it finally thickens up. It will happen, I promise!
Note: You’ll notice that this recipe doesn’t include raisins. That’s because Princess doesn’t like them. Feel free to add some if you do! I’ve even heard that some folks like to soak them in brandy or rum first. . .
Leftover Rice Pudding
- 1 1/2 C Cooked Rice
- 2 C Milk -- divded
- 1/4 tsp Salt
- 1 egg -- beaten
- 1/3 C Sugar
- 1 TBS Butter
- 1/2 tsp Vanilla
Mix 1 1/2 C milk, all the rice and the salt in a medium pot.
Cook over medium heat until it becomes thick and creamy.
Beat together the egg, the remaining 1/2 C milk and the sugar.
Stir the egg mixture into the rice and milk mixture in the pot.
Cook stirring constantly until the egg is set and the mixture is thick (5-10 min)
Remove pudding from the heat and stir in the butter and vanilla.
Add 2/3 C Raisins