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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I have been hoarding rice pudding recipes in hopes of finding that *perfect* one, and this one stood out as unique. I think this could be made vegan if you used soy ice cream or another variant. I'll be using full-fat version Bryers Vanilla Bean when I try it out. Enjoy. Ingredients:
2 cups instant rice (such as minute rice) |
1/2 cup vanilla ice cream |
1/2 teaspoon ground cinnamon, plus more for garnishing (optional) |
Directions:
1. Prepare the rice according to the package directions.
2. Uncover, add the ice cream and cinnamon, and stir.
3. Divide the pudding among individual bowls and top with additional cinnamon, if desired.
4. Serve warm or at room temperature.
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