Prep 0 mins
Cook 30 mins
just as easy to eat as is easy to make
- 2 cups cooked white rice
- 2 cups milk
- 3 tablespoons butter
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- mix all of the above in a heavy bottom sauce pan.
- bring to a gentle boil over medium low heat. stir often to make sure it doesn't burn.
- cook for 15-20 min., or until thickened.
- let cool for 10 minute.
- searve hot or cold, and enjoy!
Good, easy rice pudding, just like the title says. My four star rating (rather than five) is due to two things. First, I found that "stir often" was a good way to nearly scorch my pudding; "stir constantly" was required when I prepared this, and I backed down to a bare simmer rather than boil. Second, the taste at the end, though creamy and sweet, was flat. A pinch of salt (maybe up to 1/4-1/2 tsp, depending on the saltiness of your butter?) gave the flavor a fuller, deeper quality that (I thought) it needed. Nonetheless, this recipe is totally worth a try if you have leftover rice and I'll be making it again I'm sure.
I use this recipe every time I make rice pudding because I always have the right ingredients on hand. It's super-easy and oh-so-tasty.
Made too much rice the other night. DH suggested rice pudding. He said that in 17 years of marriage I had never made it(didn't know he liked it!)All of the recipes I found called for uncooked rice. So, I decided to give up and look at the reviews from the day before. Wouldn't you know that I came upon this recipe!!!! I immediately doubled it and started cooking. DH said that this was THE BEST rice pudding he had ever eaten!!! I also loved it. I really liked how simple it was to make and the vanilla did something wonderful to it. I had never really cared for rice pudding because of the nutmeg. Thanks for a really great recipe!!