to start off this blog, here is an extremely simple, foolproof recipe for rice pudding i’ve used over and over, adapted from one i found on all-recipes.com. i’ve been a fan of rice pudding ever since i had rice to riches’ rice pudding as a kid. (rice to riches is a specialty rice pudding shop in new york city that offers a wide variety of flavors and toppings.)
ingredients 4-6 servings
1 ½ cups cooked white rice
2 cups milk, divided
1/3 cup white sugar
a pinch of salt
1 egg, beaten
1 tablespoon butter
½ teaspoon vanilla extract
combine cooked rice, 1 ½ cups of milk, sugar, and salt and cook for 15-20 minutes over medium heat until thick and creamy.
add remaining ½ cup of milk, egg and stir constantly.
remove from heat and stir in butter and vanilla extract. serve warm or cold!
usually i use leftover cooked rice, but as far as i know, uncooked rice doubles after it’s cooked so ¾ cup of uncooked rice would yield 1 ½ cups cooked, give or take. you can cook the rice however you prefer; i use a rice cooker because i live in an asian household. :-)
i’ve omitted the butter once (because i ran out) and it still tasted fine.
feel free to add any fruit, spices or other flavorings to your liking. (i’m a fan of cinnamon with warm rice pudding!)
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