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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.

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

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