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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you make too much rice for dinner, use the leftovers to make this creamy pudding! Ingredients:
3 cups cooked white rice |
2 tablespoons butter |
4 cups milk |
1/2 cup granulated sugar |
cinnamon, to taste (start with 1/2 teaspoon and go from there) |
1 teaspoon vanilla |
1 cup raisins (optional) |
Directions:
1. In a large saucepan, stir together rice, butter, milk, sugar, cinnamon, vanilla, and raisins. Bring mixture to a boil over medium-high heat. Reduce heat to low and simmer 20-25 mins, stirring often (pudding will still be somewhat soupy, but will thicken in the refrigerator). Remove from heat and pour into large serving bowl. Cover with plastic wrap placed directly on the surface to prevent a “skin” from forming. Cool to room temperature before serving or refrigerating. Serve warm or cold. Store, covered, in the refrigerator.
2. Note: Mixing the cinnamon and sugar together (like cinnamon/sugar) before adding to the rice mixture will make it easier to blend in. Adding the cinnamon by itself tends to make it clump a bit and it doesn’t blend in as well. Recipe is easily halved.
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