Rice Pudding

Here’s a simple rice pudding recipe that uses up the excess rice you cooked for dinner because you thought cooking up the last little bit of rice in the bottom of the large bag would be enough for two at supper, plus three lunches throughout the week. Little did you know that the little bit of rice at the bottom of the bag cooks up enough rice to feed a family of six for a week.

Rice Pudding

2 cups cooked rice – I used white long grain
3 cups milk – any type – I used 1% lactose free
1/2 cup sugar
Pinch of salt
Stir. Bring these four items to a gentle boil, then add:

1/2 cup raisins
1 tsp vanilla
Stir. Allow to simmer anywhere from 20 minutes to an hour, depending on how thick you like it. Keep stirring, or a skin forms on the top. Then, when the right texture for you, add:

1 tsp cinnamon

Serve up in bowls. Delicious hot, warm, or cold.

One Comment Add yours

  1. A simple, old-fashioned dessert but I do admit to loving a bowlful every once in a while. Have never tried to make it myself though, so brava to you!

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