If there’s one thing I can always find leftover in my refrigerator, it’s white rice. A few weeks ago I blogged one of my favorite ways to use it. Well, this, ladies and gents, is the other. Rice pudding is one of the best desserts out there in my book. Rich and filling, homey and comforting.
This version is made on the stove top, and it came together in no time flat. I usually have all the ingredients required on hand, so I can see myself making this for the nights I want to have dessert – but, don’t want to put forth too much effort. I topped it with a dab of homemade whipped cream, and some fresh ground cinnamon. A perfect, easy dessert for Christmas Eve this year! For an extra kick, soak the raisins in a bit of rum before adding them to the pudding.
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Rice Pudding
2 cups leftover cooked white rice
2 1/2 cups milk
1/2 cup half & half
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 vanilla bean pod, split lengthwise
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional
Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Scrape seeds from vanilla bean and add them, as well as the empty seed pod, to the milk mixture. Stir in the raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes, and serve warm or chilled.
*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier.
Source: adapted from Slashfood
