Pots and Pans – Easy Rice Pudding

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.

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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!

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Quick Tip – Leftover Rice can be frozen. I package one cup portions in snack-sized zip bags and store in a freezer safe container.

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9 thoughts on “Pots and Pans – Easy Rice Pudding

  1. 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.

    Liked by 1 person

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