Joan's Rice Pudding
"A great tasting, quick desert. From my friend Joan's kitchen originaly, but I have sent it worldwide to internet friends. Extremely simple and extremely delicious! My fellow nurses and the docs love it when I bring it into work. Also a good way to use up leftover cooked white rice."
photo by chez patty
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3⁄4 cup white sugar
- 2 tablespoons cornstarch
- 2 1⁄2 cups milk
- 1 egg, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups cooked long-grain rice
- 1⁄2 - 1 cup raisins (my view is it isnt rice pudding without the raisons!) (optional)
directions
- In a large saucepan blend sugar, cornstarch and salt.
- Gradually add milk and cook over medium heat until smooth, thick and glossy.
- Pour some of the hot mixture into the egg, and then return to the pot, mixing well.
- Add the butter and vanilla.
- Stir in cooked rice (NOT minute rice) and some raisins.
- Pour pudding into a bowl, sprinkle with cinnamon.
- Chill.
- Good cold or warm, your preference.
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Reviews
-
Rich, creamy, and delicious! I love rice pudding but always leave out the raisins :) A great (and easy) use for leftover rice. This version using cornstarch worked very well and had the perfect balance of sweet and creamy. Will make this again! Thanks for sharing the recipe! -
My finished pudding looked like the photo! I, too, added some more cooked rice (about a cup more)since I prefer it on the thicker side (otherwise I have to eat too much to get my fill!. I used Minute Rice (all that I had!) but it was good, so don't let this stop you. Thanks Chez patty, for posting your friend's recipe. Roxygirl -
wow, this was great. i used 4 cups of cooked rice because my milk did not thicken, but it turned out perfect!
-
I LOVE this rice pudding!!! I was just about to give up on finding a creamy, rice pudding using leftover rice-and along came this recipe!!!! OUTSTANDING!!! I really enjoyed it! I couldn't believe how excellent the "pudding" part of this recipe tasted. I didn't see an actual measure for the salt, so i just threw in a pinch of salt and it tasted great. I like my pudding more thick than creamy, so i added an extra cup of rice. I thought it looked a bit runny but it really 'sets up' nice after it has cooled down. I also followed the advice of another reviewer and used only a handful of raisins-which really plumped up after a couple of hours. I tried some right away and thought it was good but after having waited a few hours to let the flavours really blend, it was SUPER!!! I will never make rice pudding the old fashioned way in the oven with the water bath, now that I have found this recipe! Thank you sooo much for sharing this awesome recipe! -
This is very good. Sometimes rice pudding turns out too sweet, but this was nice and light. I would use half the raisins next time, though.
RECIPE SUBMITTED BY
hello all! love this site, its becoming a passion and my friends are loving it too, cause i cook and they eat!
i live in southern ontario, canada....sorta halfway between london and toronto, ontario. i work fulltime as a registered practical nurse, on maternity ward at this time, which is like getting paid to be a grandma. i love the internet...spend a lot of time on a program called paltalk...hmm...maybe i will start a recipezaar room...theres an idea!
favourite cookbooks? dont think i have any one favourite....a lot of my recipes come handed from family and friends.
