Creamy Rice Pudding
Best rice pudding recipe! This one resembles the kheer I loved at the Indian restuarant I used to frequent.
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.