This past fall, 2019, was an interesting culinary experience for me. I’ve never really been a fan of soups or puddings but this fall I was put in a position where soups, puddings and other soft foods were all my diet consisted of. I had some dental issues that were taking longer than I or the dentist anticipated. But that’s another post and blog! The fortunate result of that unpleasant dental experience was I developed a liking for soups and soft foods. Not just eating them, but also making them. In this post I’m going to share my rice pudding recipe that was adapted over time, trying various rice pudding recipes floating around out there on the internet. This is a good recipe to prepare ahead of time for the week. So perfect for meal prep.
Rice Pudding
Notes
*While raisins are what is traditionally found in rice pudding, I'm not a huge fan of raisins and didn't have any at home. So instead, I used what I had which was dried cranberries and slivered almonds. This is actually quite nice because there is a "tang" to the cranberries that raisins don't have and the nuttiness of the almonds adds a nice texture.
I usually dish the pudding out into individual servings topping with ground cinnamon before sealing. I have also topped with chai spice and chair powder.
Ingredients
- 1.5c cooked rice
- 2c milk
- 1/4 tsp salt
- 2/3c raisins*
- 1 egg
- 1/3c white sugar
- 1 tbsp butter
- 1/2 tsp vanilla extract
- Cinnamon stick.
- Ground cinnamon
Instructions
- Combine the cooked rice and 1.5c of milk, salt and cinnamon stick in a saucepan.
- Heat the rice and milk mixture over medium heat, stirring, until thick and creamy. This will take about 15-20 minutes.
- Beat the remaining 1/2c milk and egg together.
- Stir the egg mixture into the heated rice and milk mixture stirring until combined.
- Add in the sugar while stirring.
- Add in the raisins, while stirring.
- Stir continuously until it starts to thicken. This is about 2-3 minutes
- If you want it thicker, let it simmer on the stove for a few minutes or until desired thickness.
- Remove fro heat.
- Stir in butter and vanilla extract.
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