This recipe has become a staple here. Since the shelter in place started…has it been six months now? Anyway, since the whole covid-19 restrictions we’ve come to enjoy our own cooking even more than going out. But occasionally ordering food for delivery is fun. We’ve recently discovered a new favorite Chinese restaurant, and it’s on weekly rotation now. We had some extra rice one week and I made rice pudding, and now we always order some extra rice to I can make more!
I keep forgetting the variations I’ve made from the original recipe, so I figured I should add it here so I can reference it and share it.
I posted a few recipes on my old blog (that’s been archived for now) but this is the first recipe here on LevanahMakes, and the first recipe using a recipe plugin! Enjoy!
Creamy Rice Pudding
Ingredients
- 1 1/2 cup cooked white rice We like to use the leftorvers from Chinese takeout.
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg beaten beat into 1/2 cup of milk
- 2/3 cup raisins chopped dried pears and apricots work, too.
- 1 tbsp butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cardamom optional
- toasted slivered almonds optional
Instructions
- OPTIONAL: to cook rice, bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
- Beat egg into remaining 1/2 cup milk. Add beaten egg and milk mixture, and raisins. I add the optional cardamom at this point. Cook 2 minutes more, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Serve warm, sprinkling almonds on top if desired.