Prep 5 mins
Cook 20 mins
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.
- 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)
- 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.
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!
My finished pudding looked like the photo! I, too, added some more cooked rice (about a cup more)since I prefer it on the thicker side (otherwise I have to eat too much to get my fill!. I used Minute Rice (all that I had!) but it was good, so don't let this stop you. Thanks Chez patty, for posting your friend's recipe. Roxygirl
wow, this was great. i used 4 cups of cooked rice because my milk did not thicken, but it turned out perfect!