Mandie's Dinner Diner

September 18, 2010

Rice Pudding

Filed under: Dessert, Uncategorized — ruralmomof3 @ 3:57 pm

Somehow I deleted this from my blog- here it is again!

I don’t know about you but the only time I think about making rice pudding is when I have leftovers of it sitting in the fridge and no one is eating it. I LOVE rice pudding but I never make it from raw rice. . .. never. Finding a recipe for leftover rice pudding is a pain, there just aren’t very many of them out there! So I made my own knowing that the basics of pudding are sugar, milk, and thickener. The rice itself will add some thickening qualities so you don’t need much of the other agents that do that for you.

Here’s the recipe for what I’m eating for breakfast right now:

2 c. leftover cooked rice (brown, any kind of white, or even wild as long as it’s been cooked in w/ water)
a handful of raisins (optional- also can use any dry fruit)
1 1/2 c. milk (any kind, the fattier the milk, the creamier the pudding- even stale but not sour milk is great)
1/2 – 1 tsp cinnamon
1/2 c. or less brown sugar (less brown sugar will make it more like oatmeal for breakfast)
1 heaping Tbl flour
1 large egg
1 tsp vanilla

Combine the rice, raisins, and milk in a saucepan. Begin cooking on med/high heat. While that is coming to a boil, combine the remaining DRY ingredients in a separate bowl. Mix those up really well to incorporate the flour into the sugar (this helps prevent flour lumps). Pour this into the milk mixture (even if it’s not boiling yet) and stir really good. Reduce the heat to prevent sticking while you get the egg and vanilla ready. Place the egg and vanilla into a heat proof bowl and beat together. Take about a 1/2 c. of the boiling mixture and put it into the egg mixture- immediately beat with a fork to combine them. Add another gob of the boiling mixture to the egg and beat again. This brings the egg up to the temp of the boiling stuff without any “shock” or sudden heat rise that would cause the egg to cook into little curds of egg instead of into the smooth custardy stuff that eggs are supposed to do to pudding. Once the egg mixture is hot and well mixed, pour that back into the mlk mixture on the stove. Stir constantly until thickened and bubbly! Serve with ice cream or cool whip for dessert or make it a little thicker (a little extra flour) for breakfast and serve with a little milk poured over it like oatmeal- if you like. Enjoy!
Amanda

God is good- all the time. . . . 40.gif

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1 Comment »

  1. Great idea. Never thought of making sweet rice pudding out of leftover rice. However, I made a savory rice pudding and posted it today if you would like to check it out and tell me your opinion.
    Ivy
    http://kopiaste.org

    Comment by Ivy — April 10, 2011 @ 7:01 am


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