RICE PUDDING WITH LEFTOVER RICE AND CONDENSED MILK RECIPES

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LEFTOVER RICE PUDDING RECIPE: HOW TO MAKE IT



Leftover Rice Pudding Recipe: How to Make It image

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

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.

Nutrition Facts : Calories 221 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

YOU HAVE TO TRY THIS RICE PUDDING! RECIPE - FOOD.COM



You Have to Try This Rice Pudding! Recipe - Food.com image

WOW!!! This is the best rice pudding recipe that I have tried. I found it on the Food Network and decided to try it since it's quite different from most rice pudding recipes. I kind of changed it a bit because I always have leftover rice on hand so there is no need to cook more. Also you have the option of using regular condensed milk but if you use the fat free variety you have the option of eating a lot more without feeling guilty :) I couldn't believe how simple it was to make and how utterly delicious this is. JUST GO AND MAKE IT :)

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 cup cooked short-grain rice
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 -2 teaspoon vanilla
1 pinch nutmeg

Steps:

  • Put cooked rice in the top of a double boiler.
  • Set over simmering water.
  • Stir in milk, butter and raisins.
  • Cook stirring frequently until pudding thickens slightly, about 20 minutes.
  • Remove from heat and stir in vanilla and nutmeg.
  • Refrigerate or eat warm.
  • (If there is anything left by this time:).

Nutrition Facts : Calories 538.2, FatContent 20.3, SaturatedFatContent 12.8, CholesterolContent 64.3, SodiumContent 500.6, CarbohydrateContent 81.8, FiberContent 0.7, SugarContent 64.9, ProteinContent 9.6

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LEFTOVER RICE PUDDING RECIPE: HOW TO MAKE IT
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 221 calories per serving
  • 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.
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