I often have quite a bit of rice left over when I include it in favorite recipes. A good way to use it up is make rice pudding.
I don’t know where this recipe came from, so I don’t know who to credit. I think it is probably one of those very basic and timeless recipes that doesn’t have an author.
RICE PUDDING
2 – 2 1/4 cups of cooked rice
3 cups of milk
1/2 cup of sugar
1/8 tsp salt
1/4 – 1/2 cup raisins (optional)
1 tsp vanilla extract
Combine first four ingredients in saucepan. Bring to a boil. Lower heat to a simmer and add vanilla and raisins. Simmer, stirring often, for 30 – 45 minutes, or until all the milk is absorbed. Remove from heat…stir several times as it cools. Sprinkle on cinnamon if desired. I like to eat mine warm or at room temperature. My husband prefers his cold. Refrigerate any leftover pudding. Eat within a day or two. You will have plenty to give away!
Quick Tip – Leftover Rice can be frozen. I package one cup portions in snack-sized zip bags and store in a freezer safe container.
In our part of the world we call this kheer or payasam. We cook raw rice with milk and sugar in a pressure cooker or a pot and cook for about 45 minutes on a low flame. Later we add all the spices we want and enjoy it either cold or hot.
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I love this and have a hard time leaving it for the rest of the family to eat. I heat mine up a bit…it is so delicious that way. My husband likes it cold.
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If you can get vermicelli, try to substitute it for rice- that is delicious too.
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Sounds like it would taste lovely, and be a whole different dessert.
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Are you familiar with Vermicelli then, Kathy ?
Or sago ?
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Vermicelli is a type of long grain pasta/rice???
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I guess it can be called pasta but its made of rice and is white.
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I make mine with coconut milk and cream of coconut (Coco Lopez) that’s our dessert for Christmas season is delicious.
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Sounds wonderful!
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