Rice Pudding with Cooked Rice
The perfect rice pudding when you have leftover rice. I love a good custard and I love rice pudding, this recipe combines both quickly and wonderfully. Try it, you will love it. (the photo shows the Thick version)
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Ingredients
- 1 ½ cup rice cooked white rice
- 1 cup milk whole if you have it, if not, see Notes…
- ¼ tsp kosher salt
- 1 egg
- 1 egg yolk
- ½ cup heavy cream
- ¼ tsp ground cinnamon
- pinch ground nutmeg
- ⅓ cup granulated sugar
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- ⅓ cup raisins optional
- ⅓ cup golden raisins optional
Instructions
- Place the cooked rice, milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.
- In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
- Pour the sugar into the rice mixture and stir to combine.
- Stream in the heavy cream mixture, stirring constantly until combined.
- Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
- When it is thickened, take the pot off the heat and stir in the butter and vanilla.
- Let cool for about 10 minutes, stirring occasionally and serve.
Notes
Thicker? – If you like it thicker, use only egg yolks (no whites) and add one extra yolk (i.e. 3 egg yolks – total). You can also use cornstarch and water but try the egg yolks trick first.Note on milk – We only drink Lactose-Free Non-Fat Milk (CRAZY but true), so I double up the heavy cream and cut the milk in half, or you could say I swap the measurements for milk and heavy cream. Works like a charm.
Nutrition
Calories: 378kcalCarbohydrates: 57gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 181mgPotassium: 345mgFiber: 1gSugar: 35gVitamin A: 537IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgCalcium: 117mgIron: 1mgZinc: 1mg
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