As a dessert addict I have tried almost every sweet combination out there. This rice pudding recipe is a fairly easy dessert that seems sophisticated and will impress anyone, or just yourself. While rice pudding may not be at the top of your dessert list, it definitely deserves a chance. It tastes delicious and satisfies your sweet tooth cravings in a way you never thought rice could.
This recipe is especially simple and different because it uses leftover rice as the base. Those multiple cartons of white rice that Panda 3 gives you will not be forgotten in your fridge with this recipe. Traditional recipes make uncooked rice in a milk mixture, but this is college and we improvise. This recipe is also fairly healthy in terms of desserts. One percent milk provides a surprisingly creamy base for the pudding and it could become even healthier by swapping out the sweetened condensed milk for about ½ cup of sugar. While this is not exactly #cleaneating, as far as desserts go health wise it’s no triple chocolate cheesecake. So dive in, it may just become your new favorite treat.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 tablespoon butter
5 cups white cooked rice (I used leftover Chinese white rice)
2 cups 1% milk
1 cup sweetened condensed milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 egg beaten
1/4 cup raisins (optional)
1. Melt 1 tablespoon of butter in a medium saucepan. Add the leftover rice to the melted butter and coat completely.
2. Add 2 cups of milk to the rice. Simmer over medium-heat for about 10 minutes or until it begins to thicken.
3. Add the sweetened condensed milk, cinnamon, nutmeg, and salt. Cook for about 3-4 more minutes until it comes together.
4. Remove from the heat and add the vanilla and beaten egg. Stir constantly with a spatula so the egg does not cook.
5. Add raisins if you desire. Top the pudding with extra cinnamon and a dash of half and half or a pat of butter.