2/3 cup golden raisins (optional)
1 egg, beaten
1/3 cup white sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
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.
Per Serving: 330 calories; 6.8 g fat; 61.1 g carbohydrates; 8.2 g protein; 64 mg cholesterol; 237 mg sodium.
6 cups whole milk, divided
1/2 cup sugar
1/2 teaspoon salt
1/2 cup long grain white rice, I use a heaping half cup
2 teaspoons vanilla extract
ground cinnamon, optional
In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.
Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.
Once thickened, remove from heat and stir in vanilla.
Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.
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