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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This was a recipe I came up with after making way too much rice one night. I was so pleased with the creamy results, I wanted to post to keep it safe! To me it tasted like Kozy Shack. I like it because it uses the leftover rice and I typically have all ingredients on hand. Ingredients:
4 cups cooked white rice, cooled |
1 (15 ounce) can low fat sweetened condensed milk |
3 cups skim milk |
1/2 teaspoon salt |
1 1/2-2 teaspoons cinnamon |
2 teaspoons cornstarch |
2 teaspoons cold water |
raisins (optional) |
Directions:
1. Combine cooked rice with milks, salt and cinnamon in a heavy bottomed pot.
2. Heat on medium-high for a short time then reduce to low.
3. Simmer 1/2 hour. Stirring as needed.
4. Combine cornstarch and water.
5. Stir until smooth.
6. Pour into pudding. Add raisins at this time if desired.
7. Simmer 20 minutes longer.
8. Let cool, refridge and serve.
9. Garnish with additional cinnamon if desired.
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