Recipe by chez patty
A great tasting, quick desert. From my friend Joan's kitchen originaly, but I have sent it worldwide to internet friends. Extremely simple and extremely delicious! My fellow nurses and the docs love it when I bring it into work. Also a good way to use up leftover cooked white rice.
Top Review by LonghornMama
Rich, creamy, and delicious! I love rice pudding but always leave out the raisins :) A great (and easy) use for leftover rice. This version using cornstarch worked very well and had the perfect balance of sweet and creamy. Will make this again! Thanks for sharing the recipe!
- 3⁄4 cup white sugar
- 2 tablespoons cornstarch
- 2 1⁄2 cups milk
- 1 egg, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups cooked long-grain rice
- 1⁄2-1 cup raisins (my view is it isnt rice pudding without the raisons!) (optional)
Directions See How It's Made
- In a large saucepan blend sugar, cornstarch and salt.
- Gradually add milk and cook over medium heat until smooth, thick and glossy.
- Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
- Add the butter and vanilla.
- Stir in cooked rice (NOT minute rice) and some raisins.
- Pour pudding into a bowl, sprinkle with cinnamon.
- Good cold or warm, your preference.