I thought I would share one of my very favorite recipes today that I make whenever I have leftover rice! Okay, so sometimes I purposely make extra rice for dinner so that I have an excuse :). We love this rice pudding so much that it has become a much requested family favorite. I had so much fun breaking in these gorgeous hand carved spoons and scoops that Polder’s Old World Market sent to me. I felt so special using this gorgeous work of art to make yummy things for my family.
I love family businesses and there is just something so special about this one. They take fallen trees from their family farm and turn them into the most beautiful hand carved spoons, scoops, and kitchen utensils that I have ever seen. It is such a privilege to use their Dreamware.
The great thing about this recipe, besides using up leftover rice, is that I always have these basic ingredients on hand. By not having to cook the rice in the milk like traditional recipes, it cuts down on the cook time significantly and tastes just as good in my opinion. It is so easy to put together and has the most rich and creamy taste. I think your family will love it too.
If your family doesn’t like raisins, feel free to omit them. The pudding is still really great without them.
Creamy and Delicious Rice Pudding
- 1 1/2 cups cooked rice
- 2 cups milk divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg beaten
- 2/3 cups raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- sprinkle of cinnamon optional
In a medium saucepan, mix the cooked rice, 1 1/2 cups of the milk, sugar and salt. Cook over medium heat, stirring occasionally, for 15 to 20 minutes until thick and creamy. Stir in the remaining 1/2 cup of milk, raisins, and the beaten egg. Cook for 2 more minutes, stirring constantly. Remove from heat. Stir in the butter and vanilla and sprinkle with cinnamon (optional). This pudding can be stored in the fridge, but it is best served immediately while warm.
I hope you enjoy!