Rice Pudding
Just like Grandma used to make!
Ingredients
- 3 c. cooked white rice
- 3 c. milk
- 1 lg. egg beaten
- 1/3 c. granulated sugar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 1 T. butter
- 1/2 c. raisins optional
- Whipped cream for serving
- Ground cinnamon for sprinkling
Instructions
- In a large saucepan, combine cooked rice, milk, beaten egg, sugar, and salt. Bring the mixture to a vigorous simmer over medium heat stirring frequently with a rubber spatula or wooden spoon so the pudding doesn’t stick, and the egg doesn’t scramble.
- Reduce heat to maintain a bare simmer, stirring frequently until thick and creamy about 10-12 minutes.
- Remove from heat. Stir in vanilla, butter, and raisins. Pour into a serving bowl or individual bowls. Cover the pudding with plastic wrap to prevent skin from forming on the top. Refrigerate until ready to serve.
- Serve warm or cold topped with whipped cream and a sprinkling of cinnamon.
Notes
The rice pudding will continue to thicken as it cools. Thin out with more milk if desired.
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