Wednesday, September 25, 2013

Creamy Rice Pudding

This rice pudding recipe is a keeper!  I like it because it uses leftover rice, already cooked, and is just as delicious as the traditional rice pudding recipes.

3 cups cooked rice
4 cups milk, divided
2/3 cup white sugar
1/2 teaspoon salt
2 eggs, beaten
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan combine the rice, 3 cups milk, sugar and salt.  Bring to a boil, then reduce heat and simmer, stirring every few minutes with a whisk,  until thick and creamy, 20 - 25 minutes.  In a small bowl, beat the eggs with a fork and stir in 1 cup milk.  Gradually add and stir the milk/egg mixture into the saucepan.  Cook 2 more minutes, stirring constantly.  Remove from heat and stir in butter and vanilla.  Serve warm or cold.  You can top with cinnamon sugar, nuts, fruit, or chocolate.