This easy rice pudding is a custardlike dessert made with cooked rice, raisins, and a milk and from www.pinterest.com
Description
Rice pudding is a classic dessert that is loved by many. It is creamy, sweet, and can be served either hot or cold. This recipe uses cooked rice and egg, making it a great way to use up any leftover rice you may have. This pudding is easy to make and is perfect for a cozy night in or as a comforting dessert after a meal.
Prep Time
The prep time for this recipe is around 10 minutes.
Cook Time
The cook time for this recipe is around 40 minutes.
Ingredients
- 2 cups cooked rice - 2 cups milk - 1/2 cup sugar - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 2 eggs - 1/2 cup raisins (optional)
1. Preheat the oven to 350°F (175°C). 2. In a medium-sized saucepan, combine the cooked rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. 3. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. 4. In a mixing bowl, whisk together the eggs and vanilla extract. 5. Slowly pour the hot rice mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. 6. Stir in the raisins (optional). 7. Pour the mixture into an oven-safe dish. 8. Bake for 20-25 minutes or until the pudding is set and the top is golden brown. 9. Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
- You can use any type of milk you prefer for this recipe, such as almond milk or soy milk. - If you don't have raisins, you can substitute them with any dried fruit of your choice. - You can also add spices such as cinnamon or nutmeg to the mixture for extra flavor.
- Make sure to whisk the eggs constantly when pouring the hot rice mixture into the egg mixture to prevent the eggs from scrambling. - If you want a creamier consistency, you can use half-and-half or heavy cream instead of milk. - Leftovers can be stored in the refrigerator for up to three days. Reheat in the microwave or on the stovetop before serving.
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