Rice Pudding

“This was a staple in my Portuguese house growing up. Delicious on a warm summer day ice cold or on a snowy day warm off the stove! Easy to make and can even be whipped up after dinner using left over rice!”

Rice Pudding

Servings: 6

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ingredients:

• 1 3/4 cup milk

• 1/2 cup instant white rice uncooked

• 3 tablespoons sugar more to taste

• 1 teaspoon cinnamon

• 3 tablespoons raisins

• 1/4 teaspoon salt

• 1 egg

• 1/2 teaspoon vanilla

Instructions:

Combine milk, rice, sugar, raisins and salt in a medium saucepan.

Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs.

Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on lower heat 1 minute, until thickened. (DO NOT BOIL)

Remove from heat. Let stand 30 minutes. Pour into serving cups.

Serve warm or cold. Garnish with nutmeg or cinnamon. Store any remaining pudding in fridge.

"If you have left over rice from dinner, you can most certainly use that in place of instant. Options: Trade raisins for dried cranberries and add a little orange zest for a fall treat."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.