Rice Pudding with Cooked Rice
×Category: Desserts | Type: Pudding | Servings: 8 | By: Test Mikey
Protein 4g • Carbs 32g • Fat 8g • 210 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
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Ingredients
- Cooked White Rice: 1 1/2 Cup
- Whole Milk: 1 Cup
- Kosher Salt: 1/4 TSP
- Egg: 1 Beaten
- Heavy Cream: 1/2 Cup
- Ground Cinnamon: 1/4 TSP
- Ground Nutmeg: 1 Pinch
- Granulated Sugar: 1/3 Cup
- Golden Raisins: 1/3 Cup
- Raisins: 1/3 Cup
- Unsalted Butter: 1 TBSP
- Vanilla Extract: 1/2 TSP
Instructions
- Place the cooked rice along with the 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.
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