Stove Top Rice Pudding from Leftover Rice

READY IN: 15mins
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!

Ingredients Nutrition

Directions

  1. In a small saucepan, combine all dry ingredients.
  2. Slowly whisk in milk till well blended. Put saucepan over medium heat.
  3. Add Butter and vanilla.
  4. Whisk or stir until mixture thickens.
  5. Remove from heat and add brown sugar and splenda packets to desired sweetness.
  6. Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

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