Monday, February 28, 2011

Leftover Rice to Rice Pudding

On my lunch break one day, I pulled out the leftover rice and made this - a favorite.

You can too. I searched around for a good recipe for a while and threw together my modified version with happier texture and less sugar. :) I'll let you in on the secrets. They don't call me Rice Girl for nothing.

RICE PUDDING - by Ruthie Wagner
(couldn't come up with anything more creative)

3 c. cooked rice (I use leftover cold basmati)
4 c. milk, divided
1/3 c. sugar (more or less)
Dash of salt
2 eggs, beaten
Handful of raisins
1-2 tbsp. butter (I like to do less so consumers can add to taste)
1 tsp. vanilla (I do penzeys so only use half a tsp.)
Shakes of cinnamon

  1. Cook on medium until thick (15-20 minutes):
    rice, 3 cups of milk, sugar, and salt 
  2. Add and stir constantly (2 minutes):
    remaining cup of milk, beaten eggs, and raisins
  3. Remove from heat and add:
    butter, vanilla, and cinnamon
  4. Serve with any/all toppings:
    butter, sugar, more cinnamon, peanuts, more raisins, warm milk

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1 comment:

  1. I like your rice pudding so much that here I am, a year and a half after this was posted, looking up the recipe on your blog :)

    I miss you and Josh so much and can hardly wait to see you in a little over a month!!!!

    Please give a hug and kiss to my teething initial buddy. :P

    E.J. Wagner


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