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    You are in: Home / Recipes / Rice Pudding from Leftover Rice Recipe
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    Rice Pudding from Leftover Rice

    Rice Pudding from Leftover Rice. Photo by Mikekey

    1/1 Photo of Rice Pudding from Leftover Rice

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    newmama's Note:

    good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      bring rice, milk, cream and sugar to a boil.
    2. 2
      simmer 15 minutes stirring occasionally.
    3. 3
      stir in vanilla, cinnamon and raisins.
    4. 4
      cook until thick and creamy.
    5. 5
      tip: if you stir a lot at the end it will be creamier!
    6. 6
      turn off heat and stir in egg yolks.
    7. 7
      serve warm or chilled, i prefer chilled with this recipe.

    Ratings & Reviews:

    • on June 19, 2012

      45

      I had never done stove-top rice pudding before, and it turned out tasty, but a bit thicker than I get doing the custard-oven method. I will stick to the oven method but this is a good recipe for those times you don't have an hour or more to bake the pudding. I might add some nutmeg next time. Sweetness was just right. Don't care for raisins, so left them out. Made for My 3 Chefs game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rice Pudding from Leftover Rice

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.9
     
    Calories from Fat 61
    23%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 74.1 mg
    24%
    Sodium 51.4 mg
    2%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.3 g
    81%
    Protein 5.7 g
    11%

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