Recipe by Caretta
My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!
Top Review by yumyumP
I was searching for a recipe to use my leftover jasmine rice at breakfast. This was VERY GOOD! I paired the ingredient amounts down because I only had 2 cups of rice. I used 1 1/2 cups of milk and 2T cornstarch, but the same amount of butter and vanilla. I didn't have cardamom, so I substituted a dash of coriander. I only used 1/4 tsp cinnamon, a dash of mace and no saffron. It would be easy to overdo the spice in this dish. I only used 2T brown sugar (which was sweet enough for me). I also cooked it a bit longer to allow the rice to absorb more of the milk and soften since my rice came straight out of the 'fridge. I will definitely make it again!
- 3 cups leftover cooked rice (I like basmati or Jasmine)
- 2 cups milk
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 3 dashes mace or 3 dashes nutmeg
- 1 pinch saffron
- 1⁄3 cup golden raisin
- 1⁄4 cup brown sugar
- 4 (1 g) packets Splenda sugar substitute (I used 4 packets Or sweeten to taste)
Directions See How It's Made
- In a small saucepan, combine all dry ingredients.
- Slowly whisk in milk till well blended. Put saucepan over medium heat.
- Add Butter and vanilla.
- Whisk or stir until mixture thickens.
- Remove from heat and add brown sugar and splenda packets to desired sweetness.
- Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!