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Wednesday, April 20, 2011

Rice Pudding with left over rice

2 cups leftover cooked white or brown rice
3 cups milk*
1/2 cup sugar
pinch salt
1/2 cup raisins (AP #1137)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional (#1005)
Pinch nutmeg, optional

Combine milk, sugar, salt and cooked rice in a medium saucepan. Bring to a boil, then lower the heat to simmer, stir in the vanilla and raisins. Cook until the milk is just about absorbed (30-45 minutes), stir consistently so the milk does not burn.  Stir in cinnamon and nutmeg.

* You can use an additional 1/2 of milk if you like a creamier rice pudding. You can use whole milk, 2% or skim. I used reconstituted powdered milk.
Divide rice pudding into individual serving dishes serve warm or chilled.

Makes 4-6 servings.

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