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Leftover Rice Pudding Recipe (easy and delicious)

January 5th, 2011 at 07:14 am

So that you know I added about a 1/3 of a cup of heavy cream when the pudding was done, but only because I had the heavy cream on hand.


Leftover Rice Pudding

2 cups leftover cooked white rice
3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.

*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.

[Recipe by Nicole Weston]


Read more: http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/#ixzz1AApqOlKl

1 Responses to “Leftover Rice Pudding Recipe (easy and delicious)”

  1. Aleta Says:

    It looks good. I'll have to try this because we always have leftover white rice and my hubby loves rice pudding.

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