Leftover Rice Rice Pudding Recipe 415

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Steps:

• Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. Divide rice pudding into individual serving dishes serve warm or chilled. *Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.

Steps:

• In a small saucepan, combine all dry ingredients.
• Slowly whisk in milk till well blended. Put saucepan over medium heat.
• Add Butter and vanilla.
• Whisk or stir until mixture thickens.
• Remove from heat and add brown sugar and splenda packets to desired sweetness.
• Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Steps:

• 1. There are no definite measurements for this recipe, so here is what you do: However much rice you have, add that much milk plus one cup. (2 c rice, 3 c milk)
• 2. Then stir in about a half cup of vanilla coffee creamer (I have a recipe for some homemade coffee creamer on here, too) Add the salt and cinnamon. Simmer for about 30 minutes until thickened, stirring often to prevent scorching.
• 3. Top with cinnamon, enjoy hot or cold

Steps:

• bring rice, milk, cream and sugar to a boil.
• simmer 15 minutes stirring occasionally.
• stir in vanilla, cinnamon and raisins.
• cook until thick and creamy.
• tip: if you stir a lot at the end it will be creamier!
• turn off heat and stir in egg yolks.
• serve warm or chilled, i prefer chilled with this recipe.

Steps:

• Combine all ingredients in a saucepan.
• Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
• Put into dessert cups and chill until ready to eat.