Recipe by TinkerToy
This stuff tastes just like Tapioca pudding! I wanted to make rice pudding, but didn't want to make a huge batch. Also, I wanted to start with already cooked rice and have no eggs or evaporated milk on hand. This is a VERY simple adaptation, low-fat, and turns out beautiful and creamy. This recipe can be quite easily doubled or even tripled if desired, just expect longer cooking time.
Top Review by NorthwestGal
This was a very creamy, smooth and tasty rice pudding. I followed the recipe as written without making any adjustments or changes, and I think it was just awesome. Thanks for sharing your recipe, TinkerToy. Made for 2009 Fall Pick-A-Chef.
- 1 cup cooked rice (I use short grain white rice, but you can use any variety and length, just add more milk or cook for)
- 2 cups nonfat milk
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1 dash salt
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
- Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
- In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
- Pour into bowls and serve immediately. You may top with cool whip if desired.