LEFTOVER RICE PUDDING
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
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
COUNTRY RICE PUDDING
Make and share this Country Rice Pudding recipe from Food.com.
Provided by tranch
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
- Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
- Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
- Sprinkle with Cinnamon Sugar before serving.
- CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
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