Rice Pudding with Cooked Rice
×Category: Dessert Ingredients | Type: Pudding | Servings: 20 | By: RecipeGadget
Protein 1g • Carbs 12g • Fat 3g • 80 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Why stand and stir rice pudding for 20 minutes so it don't burn? Just use cooked rice. Fast but still wonderful!
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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