I’ve always liked rice pudding, even as a kid. I had some rice left from my sister’s birthday dinner, and everything else needed for this recipe I had on hand. This is an inexpensive, quick and easy dessert when you’re craving something sweet.
I've always liked rice pudding, even as a kid. I had some rice left from my sister's birthday dinner, and everything else needed for this recipe I had on hand. This is an inexpensive, quick and easy dessert when you're craving something sweet.
- 1+1/2 cups cooked long grain white rice
- 2 cups milk, divided
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla flavoring
- 3/4 teaspoon nutmeg, divided
- 1/2 cup whipped topping*
- In a saucepan combine cooked rice, 1+1/2 cups milk, sugar and salt.
- Cook over medium heat until thick and creamy, about 20 minutes, stirring frequently.
- Mixture should start to bubble around the 15 minute mark.
- Stir in remaining 1/2 cup milk, beaten egg, and raisins.
- Cook an additional 4 minutes more, stirring constantly.
- Remove from heat and stir in butter, vanilla flavoring and 1/2 teaspoon nutmeg.
- Sprinkle with additional nutmeg and a dollop of whipped topping before serving.
- Serve warm or cold.
*I decided to add the dollop of whipped topping after I already took the photo of the ingredients.
Recipe adapted from Allrecipes