This pudding is made with cooked rice, hence great if you have leftovers. If you do not have leftovers, cook 3/4 of a cup of rice for this pudding recipe.
- 1 1/2 cups cooked rice
- 2 cups milk, divided
- 1/3 cup sugar
- 1/4 tsp salt
- 1 egg, beaten
- 2/3 cup golden raisins (optional)
- 1 tbl butter
- 1/2 tsp vanilla extract
- cinnamon to sprinkle on top (optional)
Combine the 1 1/2 cups of cooked rice, 1 1/2 cup of the milk, sugar and salt in a saucepan. Cook over medium heat for about 15-20 minutes, stirring regularly, until thick and creamy. Stir in the remaining 1/2 cup of milk, the beaten egg and the raisins, if you want them. Cook 2 minutes more, stirring constantly – this will cook the egg. Remove from heat and stir in butter and vanilla.
This pudding goes very well with mixed fruit, or just as is. Some like to put cinnamon on it, too.