Rice Pudding #Foodie Extravaganza

This creamy and delicious rice pudding starts with leftover rice and takes less than a half an hour to make. 

It's National Rice Month.........

Camilla of Culinary Adventures with Camilla is hosting our Foodie Extravaganza this month and invited us to join her in celebrating National Rice Month.  Let's see what everyone brought to the party....

• Arroz Rojo (Mexican Red Rice) by Palatable Pastime
• Beetroot Pulao by Magical Ingredients
• Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
• Curry Doria (Japanese Curry Rice Gratin) by Tara's Multicultural Table
• Kimchi Fried Rice by Karen's Kitchen Stories
• Rice Pudding by A Day in the Life on the Farm
• Southwest Rice Salad by Our Good Life
• Vangi Bath/Eggplant (Brinjal) Rice by Sneha's Recipe

Whenever I make rice pudding it reminds me of my Mom.  She used to turn leftover rice into pudding all the time.  Normally, she would bake it and it would be thick and custardy.  She would cut it into squares and we would pour milk over it.  It was more often served as breakfast instead of dessert.

There is a Chinese Carryout, No 1 China, near our house that has amazing food.  The owners are parents of one of the Teen's friends so it is a win/win when we order from them.  We get a great meal and we support a small, local business.

We always order the steamed dumplings and orange chicken.  On this occasion we also ordered roasted pork fried rice and sweet and sour shrimp.  It was all amazing.  Included in the order was also a container of white rice that we didn't even open.  It was put into the refrigerator with the remaining leftovers.  

The Teen enjoyed a late night snack of the leftover shrimp and I had the remaining fried rice and chicken for lunch the next day.  This left the white rice all by it's lonesome. Perfect opportunity to make some pudding.  I did not make my Mom's recipe this time.....it was way tooooooo HOT to turn on the oven.  Instead, I made this creamy, stovetop version and served it up for dessert.  

desserts, pudding, leftovers, rice, creamy, dairy

Desserts

American

Yield: 4 servings

Author: Wendy Klik

Rice Pudding

This creamy and delicious rice pudding starts with leftover rice and takes less than a half an hour to make.

Prep time: 3 MinCook time: 20 MinTotal time: 23 Min

Ingredients

• 1 1/2 c. cooked rice
• 1 1/2 c. milk
• 1/2 c. light cream
• pinch of salt
• 1/2 t. cinnamon
• 1/2 t. vanilla
• 1 egg
• 1/3 c. sugar
• 1 T. butter

Instructions

1. Place the rice and milk into a pan over medium heat.  Add the salt and cinnamon and cook, stirring often, until thickened and creamy, about 15 minutes. 
2. Stir in the sugar and stir until melted and combined. Whisk together the cream, vanilla and egg.  Add a little bit of the hot pudding mixture to the cream mixture to warm it a bit and then add this to the pan, cooking and stirring continuously, until incorporated, about 2 or 3 minutes longer.
3. Remove pan from heat and whisk in the butter.  Divide between 4 dessert bowls and let cool.  This pudding can be served warm or it can be covered with plastic wrap, pressed down to touch the pudding and refrigerated until ready to serve.
4. Top with whipped cream, if desired.

Nutrition Facts

Calories

290.93

Fat (grams)

11.73

Sat. Fat (grams)

6.41

Carbs (grams)

39.08

Fiber (grams)

0.41

Net carbs

38.67

Sugar (grams)

17.79

Protein (grams)

7.29

Sodium (milligrams)

143.83

Cholesterol (grams)

79.18

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