Leftover Rice Pudding
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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2 cups cooked long grain rice
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2 cups whole milk
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3 tablespoons plus 1 teaspoon sugar
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1/8 teaspoon salt
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1 teaspoon vanilla extract
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Optional: Whipped cream, cinnamon and dried cranberries
Directions
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1.
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
2/3 cup: 221 calories, 4g fat (2g saturated fat), 12mg cholesterol, 127mg sodium, 39g carbohydrate (17g sugars, 0 fiber), 6g protein.
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