I can't think of a better way to use leftover cooked rice than this stovetop rice pudding recipe. It is pure comfort food in every bite. Rich and creamy, this rice pudding will warm you from the inside out. Although the recipe calls for whole milk, feel free to use skim milk if you prefer. It won't be as rich, but the rice pudding will still taste good. For variety, try using sweetened dried cranberries or cherries in place of the raisins.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4-6 servings
- 2 cups whole milk, divided
- 1-1/2 cups cooked rice
- 1/3 cup granulated sugar
- 1 large egg, lightly beaten
- 2 Tbsp. butter
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 cup raisins
- Place 1-1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm until bubbles start to form around the edges, but if the milk starts to boil, turn the heat down.
- Add the cooked rice and sugar, and turn the heat down to medium low. Let the rice pudding simmer, covered, for 15-20 minutes.
- Stir in the remaining milk, the beaten egg, butter, vanilla, cinnamon and raisins. Cook for several minutes, stirring constantly, until the rice pudding thickens.
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