Rice Pudding

by Feb 7th, 2010 // Desserts, Recipes

Rice Pudding

rice pudding

We ordered in (gasp!) some Chinese food the other night and all that was left was a huge carton of white rice. I wasn’t sure what to do with it until I found a recipe for making rice pudding out of left over Chinese rice. This was so incredibly easy to make and I felt good about recycling the rice.

Prep Time: 10 mins  Cooking Time: 20 mins

2 lowfat cups milk
1 cup leftover pre-cooked rice
2 eggs
1/4 cup sugar
1/2 tsp vanilla extract
1 tsp cinnamon (or to taste)

Preheat oven to 350 degrees.  In a medium saucepan, heat the milk and rice, stirring frequently so the milk doesn’t burn. Bring to a slow simmer. In a separate large bowl, combine the eggs, sugar and vanilla. Add to the milk and rice and allow to cook for just a few minutes, stirring occasionally. Pour into casserole or baking dish and bake for 20 minutes. Allow to cool slightly before serving.  Serves 4.

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My kid, who loves rice, really dug this pudding!

Dessert is served.

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